John Myers
Ingredients for 8 servings:
- 1 ½ kg apples, sour
- 1 lemon(s), the juice
- 250 g butter / margarine
- 175 g sugar
- 50 ml milk
- 3 packets of vanilla sugar
- 7 eggs
- 375 g flour
- 1 packet of baking powder
- 2 lemons, grated peel
- Fat, for the shape
- 1 cup sour cream
- 4 cl Amaretto
- 3 tbsp almonds (flakes)
- 4 tbsp apricot jam
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Peel the apples, remove the cores, and cut into pieces. Drizzle the apples with lemon juice. Beat the butter with the sugar and 1 sachet of vanilla sugar until creamy. Gradually stir in 4-5 eggs and 50 ml of milk. Stir in the flour, baking powder, and lemon zest. Spread the batter evenly on a greased oven tray. Drain the apples and spread them on top. Bake for 50-60 minutes at 175 °C (350 °F). Meanwhile, stir together the remaining 3 eggs, sour cream, almond liqueur, and 2 sachets of vanilla sugar. After 15 minutes of baking, spread the glaze over the cake and continue baking. Toast the flaked almonds. Heat the apricot jam, strain it through a sieve, and then spread it over the cake. Sprinkle with flaked almonds.
Facebook Comments