John Myers
Ingredients for 1 servings:
- 120 g margarine, soft or butter
- 100 g sugar, brown or white
- 1 pinch of salt
- 3 eggs
- 70 ml oat milk (oat drink) or milk
- 250 g flour
- 2 tsp baking powder
- 700 g apples (e.g. Boskop)
- 50 g almond flakes
- 50 g caramel cream
- 250 ml cream
- Fat for the mold
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 35 minutes; Total time approx. 3 hours 5 minutes
Preheat the oven to 170 degrees Celsius (top/bottom heat). Beat the butter with 90g of sugar and salt for two minutes. Gradually beat in the eggs. Stir in the flour, baking powder and milk or oat milk well. Wash and core the apples, cut them into small pieces and fold them into the batter. Pour the batter into a greased 28cm springform pan. Bake on the middle rack of the oven for 35 minutes at 170 degrees Celsius (top/bottom heat). Caramelize the flaked almonds in a pan with the remaining sugar. Once the cake has cooled, whip 250ml of cream until stiff, spread it over the cake in a cloud-like manner, sprinkle the cooled caramelized flaked almonds on top and spread the caramel cream over the cake. Depending on the consistency, use a fork or a freezer bag with a corner cut off.
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