Viennese Apple roll

Ingredients for Viennese Apple roll

Instructions for Viennese Apple roll

To prepare the Viennese Apple roll recipe, please follow these instructions:

For dough stir butter, sugar and eggs. The milk is stirred in and finally the flour and bagepulveret. The flour came in bit by bit. The dough is kneaded through. Rolled right thin out to a large surface (perhaps it is easier to do this on a floured piece of paper).

The entire dough brushed with half the melted butter. Above sprinkled tyndtsnittede, raw apples (cored and should be removed). Sugar, bread crumbs, grated lemon peel, raisins and cinnamon sprinkled over.

The dough rolled together, rather tightly, like a roulade. Placed on the join onto a greased plate. The roller brush with cream. Sprinkled with sugar, if necessary. cinnamon and sliced almonds.

Bake at 225 degrees C for 30 minutes. The roller should preferably cool off a bit at the plate, before it is served cut into slices.

An excellent dessert cake, if desired. with whipped cream.

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