John Myers
Ingredients for 12 servings:
- 125 g butter, cold
- 75 g sugar
- 250 g flour
- ⅛ liter white wine
- 1 pinch of salt
- 1 kg apples, sour
- 2 eggs
- 50 g sugar
- 125 ml cream
- 2 packets of vanilla sugar
- Lemon peel, grated
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Knead the butter with sugar, flour, white wine, and salt into a smooth, supple dough and chill the dough for 30 minutes. In the meantime, peel, halve, and core the apples. Then roll out the dough in a greased springform pan and pull up a 2-3 cm high edge; press down firmly. Place the apple halves on top, rounded side up, and score. Bake for 30 minutes in a preheated oven (top/bottom heat) at 225°C. Shortly before the end of the baking time, whip the cream until stiff peaks form. Then beat the eggs with sugar, vanilla sugar, and lemon zest until frothy and evenly fold in the whipped cream. Pour the cream icing over the cake and bake for another 10 minutes, until the icing has turned a beautiful, golden brown. Let the cake cool and cut into about 12 equal pieces.
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