Pear and Apple Cake

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Ingredients

	For the yeast dough:
200 ml	milk
40 g	butter
375 g	flour
1 packet(s)	active dry yeast
1 pinch(es)	salt
50 g	sugar
1	lemon, grated rind
	For the topping:
750 g	apples, e.g. cox orange
750 g	pears, e.g. williams christ
25 g	hazelnuts, chopped
	To glaze:
75 g	apple jelly or quince jelly or apricot jam
1 tbsp	water

Method

Preparation time: ca. 20 min / Cooking / Baking Time: ca. 35 min / Grade of difficulty: easy / Calories per portion: n/a

Gently heat the milk with the butter. Allow to cool slightly. In a bowl sieve in the flour and combine with the yeast. Add in salt, sugar, lemon rind and the milk and butter mixture. Knead the dough until smooth. Place in a bowl and cover with a damp towel. Allow to rise in a warm place. Dust with flour, then knead again on a lightly floured surface. Roll out on a greased baking tray (30*40cm).

Preheat the oven to 180°C.

For the topping peel, halve and core the apples and the pears. Cut the fruits into slices. Arrange the apples and pears overlapping on the dough and press on slightly. Evenly divide the chopped hazelnuts on top. Allow the dough to rise once more.

Bake the cake for approximately 35 minutes, then allow to cool on a wire rack.

In a small saucepan, combine the jelly or jam with a little water. Bring to the boil, stirring. Spread on the cake. Leave the cake to cool completely, then cut into slices and serve.