Summer Jujube apple pie

First take 200g. Make a well in the middle. In the middle add the yeast and warm milk. Knead the dough, then sprinkle the kneaded dough over it, cover the bowl with a towel and let it rise for a while.

Peel and core 2 apples and cut into small pieces. Pour 3 tbsp of brown sugar into a casserole dish. L of brown sugar, add 7 tablespoon of water and place over low heat. Dissolve the sugar and wait until you get a liquid amber syrup. Then add the apples to it and simmer until soft. Once they are soft, whisk the apple syrup with a blender until smooth.

Mix melted butter with apple syrup, egg and pepper. Combine everything with our dough. Add remaining flour, kneading to an elastic dough. Add more flour as needed. The dough should come away from the bowl easily, be soft and elastic. Cover the dough with a towel and leave to proof until it has doubled in volume.

Make the cream. Mix the flour with the sugar, orange zest and vanilla. Then add the egg yolks and a little milk and stir to a smooth consistency. Then add the rest of the milk and then the white wine, mix well.

Put the saucepan with the resulting mixture on low heat and, stirring constantly, boil the cream until thick. Let the cream cool until incorporated.

Spread the pastry in an even layer, with a small rim, in greased buttered baking tin (tin size 22/24 cm). Then spread the cooled cream on the dough.

With a vegetable peeler, cut the apples into thin ribbons, but don't make them too thin, they will just dry out in the baking. Shape the apple ribbons into roses and place them on the edge of the custard, pressing them in lightly.

Place the blackberries in the middle. Sprinkle it lightly with sugar. Bake the cake at 180 degrees until the pastry is done and the apple roses are a nice golden color. Allow the cake to cool and place in the fridge for 1-1.5 hours. After that you can take it out of the cake tin. Bon appetit, everyone, and be in a summer mood:)