Apple Caramel Cake

Ingredients for 1 servings:

• 300 g flour
• 230 g butter, cold
• 1 pinch of salt
• 250 g sugar
• 100 g mascarpone
• 4 apples, sour
• 2 tbsp lemon juice
• 50 g poppy seeds, ground
• Flour for the work surface

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Quickly knead 175g flour and 130g cold butter, salt, and 3 to 4 tablespoons of cold water into a dough. Roll out on a floured surface. Line a tart pan lined with baking paper with the dough. Chill for 30 minutes. Meanwhile, melt 200g sugar with 2 to 3 tablespoons of water in a saucepan until golden yellow and remove from the heat. Carefully add the mascarpone and stir until smooth (reheat if necessary). Let cool. Peel and core the apples, cut them into wedges, and mix with the lemon juice. Preheat the oven to 200°C (400°F). Spread the caramel cream over the dough and arrange the apple slices on top in a shingle pattern. Knead the poppy seeds with the remaining flour, 50g sugar, and 100g butter into crumbles. Sprinkle the crumbles over the cake. Bake at 200°C (400°F) for about 25 minutes.