Lactose-free apple cake with hazelnuts and cinnamon

Ingredients for 1 servings:

• 120 g butter, soft, lactose-free
• 120 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• ½ lemon(s), grated peel
• 2 eggs
• 200 g flour
• 150 g cornstarch
• 2 tsp, leveled baking powder
• 600 g apples
• 230 g pineapple slice(s), from the can
• 40 g hazelnuts, chopped, roasted
• 15 g sultanas
• 1 tsp, smothered cinnamon
• 200 g flour
• 100 g sugar
• 100 g butter, soft, lactose-free
• some powdered sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

with pineapple and sultanas, very juicy

For the pastry, first cream the butter until creamy. Gradually stir in the sugar, vanilla sugar, salt, lemon zest, and eggs. Leave each egg for about 30 seconds. Mix the cornstarch with the flour and baking powder and knead in. Line the bottom of a 26 cm springform pan with a good 2/3 of the pastry. Shape the remainder into a log and line the sides of the pan with it. Prick the bottom several times with a fork. For the filling, peel, core, eighth, and thinly slice the apples. Also cut the pineapple slices into small pieces. Mix together the apple pieces, pineapple pieces, nuts, sultanas, and cinnamon. Pour the filling into the springform pan. For the crumble, mix the flour and sugar. Sprinkle the butter on top in flakes. Knead the crumble with your hands only. This will take a while, but it will make the most delicious crumble. Sprinkle it on the cake. Feel free to crumble large crumbles, too! Bake the apple pie for about 35-40 minutes at 180°C. Once cooled, dust the pie with powdered sugar.