Apple Bee Sting Cake

Ingredients for 16 servings:

• 350 g flour
• 325 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 225 g butter
• 6 eggs
• Fat, for the springform pan
• 3 large apples
• 4 tbsp lemon juice
• 250 g sour cream or creme fraiche
• 1 tbsp cornstarch
• 1 pinch of cinnamon
• 75 g whipped cream
• 150 g almond(s), flakes
• Powdered sugar, for dusting

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Knead the flour, 150g sugar, vanilla sugar, salt, 150g butter, and 2 eggs into a smooth dough, first using the dough hook on a hand mixer and then briefly by hand. Cover and chill for about 30 minutes. Grease a springform pan (28cm Ø). Peel, quarter, and core the apples, and cut them into thin slices. Immediately mix with the lemon juice. Mix the sour cream, 4 eggs, cornstarch, 100g sugar, and cinnamon until smooth. Roll out the dough into a circle (36-38cm Ø). Line the springform pan with the dough, pressing it down onto the edges. Prick the base of the dough several times with a fork. Arrange the apple slices on the dough. Pour the sour cream topping over the dough. Bake in a preheated oven (electric oven: 200°C / fan oven: 175°C / gas mark 3) on the lowest rack (gas mark: see oven manufacturer) for approximately 30 minutes. Briefly bring the cream, 75g butter, and 75g sugar to a boil while stirring. Stir in the almonds. Spread the Bienenstich mixture over the cake. Reduce the oven temperature (electric oven: 175°C / fan oven: 150°C / gas mark 2) and continue baking for approximately 45 minutes (cover after approximately 25 minutes if necessary). Allow to cool. Dust with powdered sugar.