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
- 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 a hand mixer until a dough forms
Wrap the dough in plastic wrap and chill for 30 minutes
Line a 39x26x4 cm baking sheet with parchment paper or grease well
Preheat the oven to 180°C (160°C convection)
Halve the dough and roll out one half into a large rectangle
Place the dough on the baking sheet and form a 1 cm high rim
Spread the apple puree evenly and smooth the surface
Halve the remaining dough again
Roll out the dough into two rectangles and place them side by side on the apple puree
Prick the top dough gently several times with a fork
Bake in the preheated oven for 25-30 minutes
Let the cake cool for 15 minutes
Glaze
Mix powdered sugar with 4-5 tablespoons water to form a glaze
Evenly spread the glaze over the cake with a spoon
Smooth the glaze and let it set before cutting
