Yeast Cake with Apple and Nut Filling

For the yeast cake, put the flour in a bowl, make a well in the middle and crumble in the yeast. Add milk, yolks, sugar, butter and a pinch of salt and knead well.

The dough is quite sticky at first, so knead for a long time until you get a smooth dough that can be removed from the bowl or work surface without sticking.

Put the dough in a bowl, cover with a tea towel and let it rest in a warm place. In the meantime, prepare the filling. To do this, soak the raisins in warm water.

Grate the apples and mix them with the grated almonds, sugar and rum. Squeeze the raisins and add to the apple-nut filling. Roll out the dough on a lightly floured work surface.

Spread the apricot jam on the dough, spread the apple-nut filling on top, roll up the dough and place it in a buttered cake pan. Pin the ends of the dough together.

Brush the dough roll with melted butter and bake in a preheated oven at 200 °C for about 40 minutes. Make sure that the surface does not get too dark – cover with aluminum foil if necessary. Turn out the hot yeast cake from the pan.

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