German Caramel Apple Cake (Pie)
German Apple Pie
Servings: 8 servings
Equipment
- 1 baking pan 9 or 10 inch or smaller for a higher cake
- 1 Apple Slicer optional but helpful
Ingredients
Yeast Dough
- 250 g Flour
- 7 g Yeast
- 125 ml Milk, lukewarm
- 25 g Sugar
- ½ tsp vanilla paste
- 1 Egg
- 50 g Butter optional
- 1 pinch Salt
Short Dough
- 150 g Flour
- 75 g Butter
- 40 g Sugar
- ½ tsp Vanilla Paste
- 1 pinch Salt
Apple Filling
- 2 kg Apples i.e. Cox Orange, Granny Smith ...
- 1 Lemon the juice of it
- 100 g Walnuts
- 175 g Sugar
- 50 g Butter
Glaze
- 100 g Confectioners Sugar
- 1-2 tbsp Lemon Juice
Instructions
Make the Yeast Dough
- Put the flour, sugar, vanilla sugar, and milk into a bowl, sprinkle the yeast on top and wait a few minutes. Then start mixing the dough at slow and add the egg and (optional) butter. Also add the pinch of salt.250 g Flour, 7 g Yeast, 125 ml Milk, lukewarm, 25 g Sugar, ½ tsp vanilla paste, 1 Egg, 50 g Butter, 1 pinch Salt
- Mix quickly, the cover, and set aside to proof for about 40 - 60 minutes or until the dough has almost doubled in size.
Make the Short Dough
- Put all ingredients for the pastry dough into a bowl and mix until everything is combined. Use your hands to press and shape the dough into a sphere.Put into the fridge for at least 20 minutes.150 g Flour, 75 g Butter, 40 g Sugar, ½ tsp Vanilla Paste, 1 pinch Salt
Prepare the Filling
- Chop the Walnuts.100 g Walnuts
- Remove the skin and core from the apples. Cut into thinner wedges and mix with some lemon juice to keep them from getting brown.2 kg Apples, 1 Lemon
- Pour the sugar into a pan and heat until the sugar is melting and becomes liquid.175 g Sugar
- Add the butter.50 g Butter
- Add the apple wedges and the walnuts to the pan and cook for 5 minutes.
Assemble The Cake
- Preheat the oven to 175°C / 350°F (regular oven) or 150°C / 300°F (convection oven).
- Use the yeast dough and the short dough and mix them together to become one dough. You might have to knead by hand at the end to combine it better and become smooth.
- Use ⅔ of that dough and roll it out about 11 inch (for a 9-10 inch baking pan).
- Put the rolled dough into a greased baking pan, making sure the rim is evenly covered with dough.
- Put the filling into the pan and flip the sides over (onto the filling) where it is higher than the filling. Then roll out the remaining ⅓ of the dough at the size of your cake (just a bit larger) and cover the cake.
- Use some leftover dough for decoration.
- Bake for about 45 minutes to 1 hour, then take it out of the oven and let cool completely.
Glazing the Cake
- Mix the confectioners sugar with the lemon juice, pour it over the cake, and using a pastry brush, even out the glaze. Let it dry.100 g Confectioners Sugar, 1-2 tbsp Lemon Juice