Apple Strudel with Ginger Whipped Cream

A simple but delicious cake recipe:

Mix salt, water, flour with a mixer, then add egg yolks and the liquid but not hot fat. Knead the dough until it is smooth and shiny. Brush with oil. Preheat oven to 50 degrees for 5 min, turn off, rest covered dough in it for 30 min. Roast almond kernels in a frying pan. Grate lemon peel. Squeeze juice from 1/2 lemon. Peel apples, cut into quarters, remove core, cut into thin slices. Mix with juice of one lemon and zest, sugar, almond kernels, washed raisins and cinnamon. First roll out the dough on a floured tea towel, then flatten it to a paper-thin thickness. Brush with butter, sprinkle with bread crumbs. Spread apples evenly on top, leaving a 3 to 4 cm border all around. Turn the long sides inwards and roll up the strudel with a cloth. Lift onto a prepared baking tray. Brush with butter, bake.

Circuit:

170 to 190 °C , 1st sliding rack v. U.

160 to 180 °C , convection oven

approx. 45 min

Brush with butter a few times during baking time. Remove the peel from the ginger and chop very finely. Whip cream until semi-solid, whisking in sugar. Fold in ginger. Serve the strudel warm, sprinkled with powdered sugar. Serve with ginger whipped cream.

Recipe calendar of the Bochum public utility company

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