Apple cake with amaretto cream icing

Ingredients for 1 servings:

• 140 g flour
• 70 g cornstarch
• 75 g powdered sugar
• 100 g butter, not quite cold, in small pieces
• 1 egg(s)
• 750 g apples, sour
• some lemon juice
• possibly cinnamon, optional
• 200 ml cream
• 1 egg(s)
• 2 tbsp, levelled sugar
• 3 tbsp Amaretto
• 1 tbsp, leveled cornstarch
• 2 tbsp almond flakes for sprinkling
• some powdered sugar for dusting

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

simple, quick to make and very tasty

Quickly knead all the ingredients for the shortcrust pastry together (dough hook/mixer on low speed) and chill the dough for 30-45 minutes. Preheat the oven to 170°C (fan). Wash, peel, quarter, and core the apples. Cut the apples into equal-sized wedges and drizzle with lemon juice. Line a 26-28 cm pie dish with the pastry, pulling up one edge. Prick the dough several times with a fork. Cover the pastry base tightly with the apple slices. Optionally, sprinkle a little more cinnamon over the apples. For the glaze, mix together the cream, egg, sugar, Amaretto, and cornstarch. Pour the Amaretto cream glaze over the apples. Sprinkle with flaked almonds. Bake the cake in a preheated oven at 170°C (top/bottom heat) for about 50 minutes. Once cooled, dust with icing sugar. Important: Adjust the baking time and temperature to your own oven – it may vary slightly from my instructions!