Apple Cake with the Scent of Vanilla

Soft, fragrant and ideal for a sweet awakening, the apple pie with leavened dough.

See also:Soft Halznuts Cake

Ingredients for the cake:

• Flour 00 300g
• White sugar 90g
• Whole egg 1
• Dehydrated beer yeast 7g (fresh 15g)
• Milk 70ml
• Vanilla berries qb
• Salt a pinch
• Apples 2

Ingredient for flaking:

• Butter 90g

Procedure:

Dissolve the dehydrated brewer's yeast 7g in 70ml of milk at room temperature and add an egg, whisk by hand, add sugar 90g, a pinch of salt and vanilla seeds.
Beat vigorously until the sugar is completely dissolved, now we can add the flour 280/300 g and mix everything together eliminating all the lumps.
Let it rest for at least 6 hours covered with a damp cloth.
Between two sheets of greaseproof paper put 90g of butter and with a rolling pin spread it to a thickness of 2mm trying to give it a rectangular shape.
On a clean and floured surface, roll out the dough into a rectangular shape and place the rectangle of butter prepared before and close it by folding the dough in half.
Let's spread the bread with the butter inside longitudinally and then fold it in half overlapping it, let it rest in the fridge for 30 minutes and then spread it once more folding it in three parts on itself and then leave it in the fridge for another 30 minutes.
For more information see:Pain au choccolate Brioches
In the meantime, we peel and slice two apples finely, take the bakery and roll it out and cut it into 4cm wide strips for the whole length we have, place the slices of apples well arranged, sprinkle them with a little sugar and roll them on themselves.
Let's create rolls of dough and put them in a cake ring, spaced out because they will rise again during the next 4 hours.
After the leavening time, bake at 200° in a static oven for 10 minutes and then lower to 180 for another 20 minutes.