John Myers
Ingredients for 1 servings:
- 300 g flour
- 200 g margarine or butter
- 100 g sugar
- 1 packet of vanilla sugar
- 1 tsp cinnamon powder
- 1 pinch of salt
- 2 eggs
- 1 jar apple compote (approx. 350 g)
- 1 jar applesauce (approx. 350 g)
- 3 apples, sour
- n. B. cinnamon – sugar
- 200 g almonds, whole kernels
- 50 g sugar
- 3 tbsp butter
- 3 tbsp syrup (caramel syrup, e.g. Starbucks)
- 1 tbsp cinnamon powder
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 50 minutes
Make a dough from flour, margarine, sugar, vanilla sugar, cinnamon, salt, and eggs. Wrap in plastic wrap and refrigerate. Peel the apples and cut into small pieces. Mix with applesauce and apple compote, adding cinnamon and sugar if desired. Roll out the shortcrust pastry and place in a springform pan lined with baking paper. Spread the apple mixture on top. Roughly chop the almonds. Melt the butter in a non-stick pan. Add the sugar and stir to dissolve. Add the chopped almonds, cinnamon, and syrup, and mix well. The mixture should be slightly thick but still runny. If it’s still too solid, simply add a little butter or syrup. Spread the almond mixture over the apples. Bake at 190°C for about 40-50 minutes. If necessary, cover with aluminum foil after 25 minutes to prevent the crust from burning. The cake tastes best served lukewarm. Vanilla ice cream goes very well with it.
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