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46 Serves 16 | Preparation time: 150 minutes Ingredients Preparation For the dough: 42 g fresh yeast 150 ml milk, 3.5% fat | lukewarm 450 g plain white flour 50 g caster sugar 90 g butter | softened 1 medium egg For the topping: 1.25 kg apples For the streusel: 240 g plain white flour 150 g caster sugar 3 tsp. vanilla sugar 1 tsp. cinnamon 150 g butter | softened For the glass tray: 1 tbsp. butter Accessories: Glass tray Stir the yeast into the milk to dissolve it. Add to the flour, sugar, butter and egg, and knead to a smooth dough. Form the dough into a ball, place in a bowl in the oven and cover with a damp cloth. Prove the dough using the indicated settings. Peel and core the apples and slice them into wedges. Grease the glass tray. Knead the dough briefly and roll out on the glass tray. Spread the apples evenly across the dough. Mix together the flour, sugar, vanilla sugar and cinnamon. Then knead in the butter to create a streusel mix. Scatter this over the apples. Place the cake in the oven and prove the dough using the settings indicated for proving phase 2. Then bake the cake until golden brown. Settings for proving yeast dough Proving phases 1 and 2 Special applications | Prove yeast dough Temperature: 30 °C Proving time: 30 minutes Automatic programme for baking cake Cakes | Fruit streusel cake Programme duration: approx. 30 minutes Manual Oven functions: MW + Fan Plus Temperature: 170–180 °C Power level: 150 W Booster: Off Pre-heat: Off Crisp function: Off Duration: 30–40 minutes Shelf level: 2 Fruit streusel cake Useful tip Instead of the apples, try using 1 kg stoned plums or cherries.