This bakehouse cake, called "Lose Kuchen" is a not-too-sweet cake made from bread dough with a topping of apples, cinnamon and sugar and a final sour cream glaze, typical for Hessian common bakehouses. It was baked after the bread had been baked or when the initial heat was higher. An ideal cake for the apple season, but can also be topped with other fruit according to the season.
1 kilogram of rye sourdough bread dough
1 kilogram of apples in pieces, e.g. red Boskoop
Cinnamon & sugar
500 millilitres of milk
3 tablespoons spelt flour, type 630
750 grams sour cream
1 egg
A little cream
Cinnamon, to taste
1. Prepare a rye sourdough starter the day before and leave to rest for 24 hours at room temperature.
2. Also core the apples the day before, cut them into chunks and sprinkle with cinnamon and sugar and leave overnight.
3. On the day of baking, add more flour to the sourdough, water and salt and leave to rise for a further 3 hours.
4. Roll out 1kg of the bread dough on a greased baking tray and prick several times with a fork.
5. Boil the milk with the flour and a little water and simmer until a flour paste forms.
6. Spread the flour paste onto the bread dough and top with the apple pieces.
7. Then place the sour cream, egg, cinnamon and cream in a bowl and mix well.
8. Spread the sour cream icing evenly over the entire cake topping.
9. Bake at 250 °C on the middle shelf for 30 minutes or in a wood-fired oven at an initial temperature of 300 °C for 30 minutes.
Instagram
Facebook