Apple Butter Cake - cooking recipe

Ingredients

1 kg apples, peeled, cored and chopped
40 g custard powder
6 tbsp plus 75g caster sugar
5 tbsp plus 150ml apple juice
5 tbsp plus 350ml milk
100 g creme fraiche
450 g plain flour
14 g dried yeast
200 g softened butter
1 None egg, beaten
Pinch None salt
75 g almonds

Preparation

For the apple custard, whisk together 1 tsp custard powder, 2 tbsp sugar and 5 tbsp apple juice. Set aside. Bring apples and remaining apple juice to a boil and simmer for 5 mins. Add custard mixture and simmer for 1 min. Transfer to a bowl and let cool.
For the creme fraiche custard, whisk together remaining custard powder, 1 tbsp sugar and 5 tbsp milk until smooth. Bring 2/3 cup milk to a boil then remove from heat and whisk in custard mixture. Simmer for 1 min, stirring. Transfer to a bowl and whisk in creme fraiche. Cover surface directly with plastic wrap and let cool.
Sift flour into a large bowl. Make a well in the center and add 1/2 cup warm milk. Sprinkle in yeast and add 3 tbsp sugar and 3 tbsp milk. Mix until combined. Set aside, covered, in a warm place for 15 mins. Add 1/2 cup warm milk, 1/2 cup butter, egg and a pinch of salt. Knead until smooth. Cover and let rest for 45 mins in a warm place, or until doubled in size.
Preheat oven to 400\u00b0F. Grease an 11 inch springform cake pan.
Turn dough out onto a floured work surface. Knead briefly then roll out 1/2 the dough to form a 12 inch circle. Use to line cake pan. Spread apple custard over top. Roll out remaining dough and place on top of filling. Sprinkle with remaining butter, almonds and remaining sugar. Bake for 20-25 mins then cover with foil and bake for another 10 mins. Let cool on a wire rack before serving with creme fraiche custard.