Apple and Cream Kuchen
(Apple and Cream Cake) Recipe

Origin: German      Period: Traditional

Ingredients:

1/2 tsp salt
400g flour, unbleached, unsifted
300ml milk
1 tbsp lemon juice
200g sugar
240g cream cheese, softened
1 pack dried, active, yeast
4 tbsp sugar
60ml butter
1 large egg
600g tart apples, sliced
1 tsp cinnamon
2 tbsp flour, unbleached
1 large egg

Apple and Cream Kuchen
(Apple and Cream Cake) Preparation:

Method:

For the Cake: Mix the yeast, salt, 4 tbsp sugar, and 150g flour. Add the butter to milk and heat until very warm (50–55°C). Gradually add this milk mix to the flour mixture. Beat for 2 minutes. Now add one egg and 100g flour. Beat with an electric mixer on high speed for 2 minutes then mix in just enough flour to form a soft dough. Knead for 5 to 10 minutes, until the dough is shiny and elastic before placing in a greased bowl and allowing to rise for 1 hour or until doubled in bulk. Pat the dough into well-greased 25cm springform pan pressing the dough 6cm inches up the sides of the pan.

For the Filling: Toss the apples with lemon juice, cinnamon, 100g sugar, and 2 tbsp of flour. Arrange the slices in rows on top of the dough. Beat together the cream cheese, 100g sugar, and the remaining egg. Spread this mixture over the apples and allow the dough to rise in warm place for 1 hour. Bake at in an oven pre-heated to 170°C for 30 minutes.

This cake is best when served warm.

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