John Myers
Ingredients for 1 servings:
- 230 g flour
- Baking powder, 1/3 pack
- 115 g butter
- 60 g powdered sugar
- 2 egg yolks
- 2 tbsp milk, up to 2 tbsp.
- 600 g apples
- ½ tsp cinnamon
- 2 tbsp sugar
- 2 egg whites
- 100 g sugar
- 100 g almond(s), ground
- 100 g jam (apricot jam)
- 2 tbsp Amaretto
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
with shortcrust pastry and almond topping
Knead the first 6 ingredients into a dough and press it into a prepared 30×20 cm pan. Peel the apples, slice them thinly, and toss them with the cinnamon and sugar, then spread them over the dough. Beat the egg whites until stiff and continue beating with the sugar. Stir in the almonds and spread this mixture over the apples (smoothen with a wet knife). Bake in a preheated oven at 160°C (convection oven) for approx. 25-30 minutes. Heat the jam and strain it through a sieve. Mix well with the liqueur. Drizzle the jam over the cake. The almond topping will be slightly crispy and will *crack* slightly when cut.
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