Apple and bee sting cake

Ingredients for 1 servings:

• 350 g flour
• 125 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 125 g butter
• 4 eggs, size M
• 1 ½ kg apples, e.g. Elstar or Boskoop
• 250 g crème fraîche
• 4 eggs
• 1 tbsp, heaped pudding powder (bourbon vanilla)
• 75 g sugar
• 1 tsp cinnamon
• 75 g butter
• 75 g sugar
• 100 ml cream
• 150 g almonds, sliced

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 2 hours 10 minutes

for approx. 16 pieces

Make a dough from the dough ingredients. Let the dough rest in cling film for about 30 minutes, preferably in the refrigerator. Preheat the oven to 200°C (top and bottom heat) or 180°C (fan oven). Grease a 26cm springform pan. Spread the dough on the bottom of the pan, forming a 4cm-high edge. Peel the apples, quarter them, cut them crosswise into thin slices, and layer them in the pan. Mix together the crème fraîche, eggs, sugar, cinnamon, and custard powder. Pour the glaze over the apples. Then tap the pan on the work surface a few times. Any air bubbles between the apples will rise to the top. Pre-bake the cake for about 30 minutes. For the topping, melt the butter and sugar. Stir in the cream and simmer until slightly thickened. Stir in the almonds. Remove the cake from the oven and reduce the temperature to 180°C (350°F) or 160°C (325°F). Spread the topping over the hot cake and bake for about 40 minutes. I sometimes halve the quantities and bake this delicious treat in an 18 cm springform pan. It works perfectly.