Apple Amaretto Cake

Ingredients for 1 servings:

• 2 large apples
• 180 g almond(s), ground
• 100 g butter, soft
• 75 g sugar
• 1 packet of vanilla sugar
• 2 eggs
• 150 g flour
• 1 tsp baking powder
• 3 tsp, smothered cinnamon
• 3 tbsp Amaretto (or other almond liqueur)
• 120 g biscuit(s) (Amarettini), crumbled
• 4 egg whites
• 1 pinch of salt
• 150 g powdered sugar
• 400 ml cream
• 2 packs of cream stiffener
• 50 g almonds, sliced
• Fat for the mold

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Peel the apples, quarter them, remove the cores, and finely dice them. Grease a 26 cm springform pan and sprinkle with 30 g ground almonds. Cream the butter with the sugar, vanilla sugar, and eggs until fluffy. Mix the flour with the baking powder and 1 teaspoon of cinnamon. Gradually stir the almond liqueur into the butter mixture. Fold the diced apples and 50 g of crumbled amaretti biscuits into the batter. Pour into the pan and smooth the mixture. Beat the egg whites with salt until stiff peaks form, then drizzle in the powdered sugar while continuing to beat. Carefully fold in the remaining ground almonds, 1 1/2 teaspoons of cinnamon, and 40 g of crumbled amaretti biscuits, then spread the meringue mixture over the cake. Cover the cake with a piece of aluminum foil and bake in a preheated oven at 180°C for about 45 minutes. Remove the aluminum foil and bake the cake for another 15 to 20 minutes. Remove from the oven and let cool on a wire rack. Whip the cream with the cream stiffener until stiff peaks form. Spread it over the cake. Sprinkle with the remaining cinnamon powder, the remaining amaretti crumbs, and the sliced ​​almonds to serve.