Apple-Almond Cake

Ingredients for 1 servings:

• 50 g sugar
• 100 g butter
• 150 g flour
• 1 egg yolk
• 1 pinch of salt
• 4 m.-sized apples
• 1 packet of vanilla sugar
• 2 tbsp honey
• 1 lemon(s)
• 240 g ground almonds
• 160 g powdered sugar
• 150 g butter (soft)
• 2 eggs
• 2 tbsp flour
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 2 hours 35 minutes

Knead the dough ingredients into a smooth shortcrust pastry, wrap in cling film, and let rest in the refrigerator for about 30 minutes. In the meantime, peel and core the apples, and quarter them. Place them in a saucepan and add enough water to just cover them. Add the honey, lemon juice, a little zest, and vanilla sugar. Cook the apples for about 5 minutes. They should be soft but not overcooked. Roll out the shortcrust pastry thinly in a greased tart tin or springform pan and pull up a small edge. Blind bake the dough at 200 degrees Celsius for about 15 minutes. In the meantime, mix the almonds with the powdered sugar, then mix in the softened butter, eggs, and a pinch of salt. Stir in the two tablespoons of flour. Spread the mixture over the pre-baked dough and scatter the pre-cooked apples on top. Press the apples lightly into the mixture. Bake at 160 degrees for about 50 minutes, let it cool down and if you like you can dust the cake with powdered sugar.