Apple Cake Tosca – Grandma's Best

Ingredients for 12 servings:

• 150 g butter or margarine
• 250 g flour
• ½ tsp salt
• 1 egg(s), including the yolk
• 1 tbsp water, cold
• 2 cup(s) vanilla pudding/vanilla cream (solid)
• 1 kg apples (preferably Boskop apples)
• 2 tsp jelly (currant jelly)
• ½ lemon(s), the juice
• 50 g almonds (sliced)
• 85 g sugar
• 50 g butter
• 1 tbsp flour
• 1 tbsp cream

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Our family’s must-have cake

Mix flour and salt; chop in cold butter or margarine; knead into a dough with egg yolk and cold water and chill for 30 minutes. Meanwhile, halve the peeled and cored apples and fan them out into thin slices. The trick here: only cut the top of the apple; the bottom stays together. Drizzle the apples with lemon juice and wrap in foil. Roll out the dough to fit a large springform or tart pan using a pastry wheel and place in the buttered pan. Prick the base several times with a fork and bake for 15 minutes in a preheated oven at 220°C. Allow the base to cool in the pan. Spread a layer of blackcurrant jelly and a layer of vanilla pudding/cream on the base. Place the apples, round side up, on top of the pudding mixture. Heat the almonds with the remaining ingredients of the glaze (sugar, butter, flour, cream) in a pan, stirring constantly. Spread the warm glaze over the cake and return it to the oven at 175°C for about 20 minutes. Tip: You can also use more almonds. I always use a 200-250g package. Adjust the quantities accordingly. This cake tastes great served hot with ice-cold whipped cream.