Swiss apple cake with cream icing

Ingredients for 1 servings:

• 250 g flour
• 50 g sugar
• Salt
• 125 g butter
• Butter, for the mold
• 100 g almond(s), ground
• 800 g apples
• 1 lemon(s), the juice
• 50 g butter
• 30 g sugar
• 1 pinch of cinnamon
• 30 g butter
• 1 tsp cornstarch
• 300 ml cream
• 60 g sugar
• 1 packet of vanilla sugar
• 2 eggs
• 1 egg yolk
• Sugar, for sprinkling
• Butter, for brushing
• powdered sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

For the dough, mix the flour and salt and knead into a smooth dough with the cold butter and 2 tablespoons of water. Wrap in cling film and let rest in the refrigerator for 30 minutes. Grease a 24 cm springform pan with butter and preheat the oven to 180 degrees Celsius. Roll out the dough on a floured surface, line the pan with it, and sprinkle the bottom with almonds. For the topping, melt the butter. Wash and peel the apples, remove the cores, and cut the flesh into wedges. Immediately mix with the lemon juice and then spread on the cake base. Brush with the melted butter and sprinkle with sugar and cinnamon. Place in the oven for 15 minutes. For the glaze, beat the sugar, vanilla sugar, eggs, and egg yolks together until frothy. Melt the butter in a pan, then sauté the cornstarch in it. Deglaze everything with the cream, but do not let it boil, then gradually add it to the egg mixture. Pour this cream over the cake and bake for another 15 minutes. After baking, brush the cake with a little melted butter and sprinkle with 1-2 tablespoons of sugar. Allow to caramelize slightly over high heat, then remove from the oven and let cool. Dust with powdered sugar before serving.