Muh-Muhs leavened apple cake

Leavened apple cake with Muh-Muh crumble
Recipe from Kerstin Blömer

Yeast dough:
1 cube of yeast
1/4 l lukewarm milk
100 g butter
100 g sugar
500 g sieved flour
1 tsp. rum
1 pinch of salt

Topping:
1 kg tart apples = Elstar
Lemon juice

Crumble:
230 g butter
120 g Sahne Muh-Muhs
300 g flour
150 g sugar
1 pinch of salt

Preparation steps:

Dough:
Sieve the flour into a bowl, make a dip in the centre, crumble the fresh yeast into this and mix to a pre-dough with some sugar, flour and milk.

Add the remaining sugar, the melted butter and salt with the remaining milk and knead with the pre-dough until the dough loosens from the side of the bowl. Cover the dough and allow to prove for another 30 minutes.

Topping:
Peel the apples, quarter, core and cut / slice them into thin wedges and mix immediately with the lemon juice.

Crumble:
Unwrap the Muh-Muhs, halve and cut them into small cubes - the smaller they are, the quicker they will dissolve.

Allow the butter + Muh-Muhs to melt over a low heat so that the Muh-Muhs completely dissolve, then allow to cool.

Mix the flour, sugar and 1 pinch of salt into a bowl, pour in the butter-Muh-Muhs mass and knead this into a crumble by hand.

Now we really get going:
First brush both of the baking trays with butter and sprinkle with flour. Divide the dough and place into both cake forms, and allow to prove for another 15 min.

Distribute the apples onto both forms, and cover with the crumble mixture.

Bake in a pre-heated oven at 200 °C, fan-assisted, for 25 - 30 min.