Baked apples are a Christmas classic. At least at Christmas markets or as a delicious dessert option. Today, we’ll show you how to whip up an absolutely delicious baked apple cake in the oven. Your guests will definitely not want to leave your Christmas-Party!
Ingredients
For 1 baking sheet
Für den Teig
- 350 g flour
- 50 g sugar
- ½ cube fresh yeast
- 150 ml almond drink
- 70 g vegan margarine
- 2 tbsp neutral oil (e.g., canola oil)
- 1 pinch salt
For the topping
- 70 g Raisins soaked for at least 2 hours in
- 5 cl brown rum
- 200 g apple sauce
- 50 g ground almonds
- ½ tsp cinnamon
- 70 g marzipan
- 0,9 - 1kg Apples (final weight, without cores and, if applicable, without peel)
- 60 ml orange juice
For the cream
- 350 g soy whipped cream
- 140 g iChoc "White Vanilla" chocolate
- 2 whipped cream stabilizer
In addition
- flour for the work surface
- baking paper
- 50 g almond flakes
- 20 g iChoc "White Vanilla" chocolate
How to make it
1. Soak 70 g raisins in 5 cl brown rum for at least 2 hours.
2. Gently heat 150 ml almond milk and dissolve the yeast in it, then stir in 50 g sugar.
3. Put the flour in a large bowl and make a well in the center.
4. Add the yeast mixture. Mix with a little flour to form a thick paste. Leave in a warm place until bubbles form (about 20 minutes).
5. Add the margarine, oil, and salt to the flour and yeast mixture and knead everything into a smooth dough. (Knead until nothing sticks to the bowl).
6. Cover the dough and leave to rise in a warm place for at least 1 hour.
7. In the meantime, cut the marzipan into small pieces.
8. Mix the apple sauce with 50 g ground almonds. Stir in the cinnamon and rum from the raisins.
9. Halve the apples and remove the cores (if not already done). If desired, remove the peel. Cut the apples into 1 cm thick slices and place in a bowl with 60 ml orange juice.
10. Line a baking sheet with parchment paper.
11. Roll out the finished yeast dough on a floured work surface to the size of the baking sheet and then place it on the parchment paper.
12. Preheat the oven to 200°C top/bottom heat.
13. Spread the apple sauce mixture evenly over the dough. Sprinkle the marzipan and raisins on top.
14. Arrange the apple slices close together on top and spoon the orange juice over them.
15. Bake on the middle shelf for 30-35 minutes.
16. Remove from the oven and leave to cool.
17. Carefully toast 50 g of flaked almonds in a pan without fat. Leave to cool.
18. For the cream, melt 140 g of iChoc “White Vanilla” chocolate in a bain-marie.
19. Whip the soy whipping cream and cream stiffener with an electric hand mixer until stiff.
20. Mix in the melted chocolate a tablespoon at a time.
21. Spread the cream evenly over the cold cake.
22. Sprinkle with toasted almond flakes and chopped or grated “White Vanilla” chocolate.
This recipe was created in collaboration with Kati Neudert. The passionate hobby baker and full-time photographer has already published two baking books (Klassiker vegan backen and Basic Backen Vegan) and inspires us with her creations on her blog vegan-zu-tisch.de.