Crumble the yeast into a bowl, add sugar and mix together.

Pour in lukewarm milk (not too hot!) and mix until the yeast dissolves.

Cover the bowl with cling film or a cloth and set aside in a draft-free place for about 20 minutes.

In a large bowl, place wheat flour, sugar, eggs, butter cut into pieces, and pour in the yeast starter.

Knead the dough with a mixer or by hand - it will be quite sticky.

Cover the bowl with the dough with foil or a cloth and set aside in a warm place for about an hour - until it rises and doubles in volume.

Briefly knead the risen dough again.

Transfer it to the pan and spread it over the entire bottom with slightly damp hands.

Spread the apples over the dough evenly.

From flour, butter cut into pieces, and sugar, prepare a loose crumble - you can briefly mix it with a food processor, knead with a fork, or crumble with your fingers..

Sprinkle the crumble over the top of the cake.

Cover the pan with the dough with a cloth and set aside for about half an hour to rise.

While the dough is rising in the pan, preheat the oven to 170 degrees (convection mode) or 180 degrees (top/bottom heat).

Place the pan with the dough into the hot oven and bake for about 35-40 minutes - until a dry skewer comes out clean.

Cool the cake after baking.