Apple Raisin Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 7,910 cal. | (377 %) | ||
| Protein | 152 g | (155 %) | ||
| Fat | 535 g | (461 %) | ||
| Carbohydrates | 628 g | (419 %) | ||
| Sugar added | 230 g | (920 %) | ||
| Roughage | 48.7 g | (162 %) |
| Vitamin A | 2.5 mg | (313 %) | ||
| Vitamin D | 7.6 μg | (38 %) | ||
| Vitamin E | 113.2 mg | (943 %) | ||
| Vitamin K | 71.7 μg | (120 %) | ||
| Vitamin B₁ | 2.9 mg | (290 %) | ||
| Vitamin B₂ | 2.9 mg | (264 %) | ||
| Niacin | 49.7 mg | (414 %) | ||
| Vitamin B₆ | 3.5 mg | (250 %) | ||
| Folate | 1,314 μg | (438 %) | ||
| Pantothenic acid | 7.4 mg | (123 %) | ||
| Biotin | 273.3 μg | (607 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 78 mg | (82 %) | ||
| Potassium | 4,810 mg | (120 %) | ||
| Calcium | 844 mg | (84 %) | ||
| Magnesium | 837 mg | (279 %) | ||
| Iron | 29.9 mg | (199 %) | ||
| Iodine | 92 μg | (46 %) | ||
| Zinc | 19.5 mg | (244 %) | ||
| Saturated fatty acids | 179.1 g | |||
| Uric acid | 529 mg | |||
| Cholesterol | 1,537 mg | |||
| Complete sugar | 396 g |
Ingredients
- For the dough
- 300 grams Pastry flour
- 3 egg yolks
- 4 Tbsps warm milk
- 20 grams fresh Yeast
- 230 grams butter
- For the filling
- 30 grams soft butter
- 3 small Apple
- 5 Tbsps raisins
- 250 grams Walnut (ground)
- 150 milliliters milk
- 150 grams powdered sugar
- For the topping
- 6 Tbsps Walnut (coarsely chopped)
- 3 Tbsps Pine nuts
- 6 egg whites
- 4 Tbsps sugar
Preparation steps
Preheat oven to 180°C (approximately 350°F).
For the dough, crumble yeast into warm milk and let stand 10-15 minutes.
Mix flour, egg yolks, butter and yeast mixture in a bowl. Knead into a smooth dough and divide in half.
For the filling, rinse, peel and core apples and cut into small pieces. Soak raisins in warm water and drain well.
Mix butter, ground walnuts, raisins and apple pieces and gradually add milk. Sift powdered sugar over apple mixture and mix well. Add extra milk or ground walnuts if mixture is to firm or thin
Roll half the dough into a circle and place in greased springform pan. Spread filling over dough in pan. Roll remaining dough into a circle and place over filling. Cover pan and let dough rise in a warm place about 1 hour.
Bake until cake is golden brown, about 35 minutes.
For the topping, beat egg whites with sugar.
Remove springform ring from cake and spread egg white mixture over cake on all sides. Sprinkle walnuts and pine nuts over cake and bake without springform ring until golden brown, 5-10 minutes. Cut cake into pieces to serve.
