Covered apple tart with nut topping

Ingredients for 1 servings:

• 250 g flour
• 1 tsp, leveled baking powder
• 250 g sugar
• 1 m.-sized egg(s)
• 250 g butter
• ½ lemon(s)
• 1 packet of vanilla sugar
• 200 g hazelnuts, ground
• 3 tbsp whipped cream
• 1,500 g apples (e.g. Gloster or Cox Orange)
• 1 tsp, heaped cinnamon powder

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 14 hours

takes a little longer to prepare

Knead the flour and baking powder with 100g of sugar, the egg, and 150g of butter into a dough. Spread it into a greased springform pan and pull up the edges. Then bake for about 10 minutes in a preheated oven (180°C). Let the base cool. Squeeze the lemon and mix 1 teaspoon of juice with the remaining butter, 75g of sugar, and the vanilla sugar until fluffy. Stir in the hazelnuts and cream. Peel the apples and drizzle with the remaining lemon juice. Coarsely grate the apples and mix with the remaining sugar and cinnamon. Spread over the base. Spoon the hazelnut mixture over the apples. Bake in the preheated oven at 180°C for 50-60 minutes until golden brown. Let the cake cool in the pan. Sprinkle with powdered sugar, if desired, and serve with whipped cream.