Classic German Apple Puree Sheet Cake
Ingredients
Dough
- 180 g sugar
- 1 packet vanilla sugar
- 250 g soft butter
- 2 eggs
- 550 g flour
- a pinch of salt
- 1 packet baking powder
- some flour for dusting
Filling and glaze
- 700 g unsweetened apple puree
- 200 g powdered sugar
Preparation
Combine sugar, vanilla sugar, butter, eggs, flour, baking powder, and salt in a bowl and knead with the dough hooks of a hand mixer to form a dough. Wrap the dough in plastic wrap and chill for about 30 minutes
Line a baking sheet (39x26x4 cm) with parchment paper or grease well. Preheat the oven to 180 degrees Celsius (convection: 160 degrees). Divide the dough in half and roll out one half into a large rectangle. Place the dough on the baking sheet and form a rim about 1 cm high. Spread the apple puree evenly and smooth it
Divide the second half of the dough into two pieces. Roll each piece into a rectangle and place them side by side on the apple puree. Gently prick several times with a fork. Bake in the preheated oven for about 25-30 minutes. Let cool for about 15 minutes
Mix powdered sugar with 4-5 tablespoons of water to make the glaze. Evenly spread the glaze over the cake with a spoon. Smooth it and let it set before cutting
