John Myers
Ingredients for 1 servings:
- 250 g flour
- 125 g sugar
- 1 egg(s)
- 150 g butter, cold, cut into pieces
- Fat for the mold
- 6 apples
- 1 organic lemon(s), juice
- 150 g butter
- 125 g sugar
- 1 egg(s)
- Lemon zest of the organic lemon from the topping
- 100 g flour
- 250 g cream
- 1 tbsp sugar
- 100 g almonds, chopped
Instructions
Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 55 minutes; Total time approx. 3 hours 55 minutes
For the shortcrust pastry, knead the flour, sugar, egg, and butter with a dough hook until you have a shortcrust pastry. Then chill for 30 minutes. For the topping, peel and quarter the apples, then cut out the cores. Drizzle with lemon juice. For the icing, cream the butter, sugar, egg, and lemon zest until fluffy. Add the flour and mix briefly. Whip the cream until stiff peaks and fold into the batter. Grease a 26 cm springform pan and line the bottom with 2/3 of the shortcrust pastry. Form the remaining third into a roll and press it into the pan to create a 3 cm high edge. Place the apples close together in a ring on the shortcrust pastry. Spread the icing evenly over the apples, sprinkle with the sugar and almonds. Bake the cake on the second rack from the bottom at around 180 °C (top/bottom heat) for 55-65 minutes. Allow to cool in the pan before removing it from the pan. The cake can also be baked with rhubarb instead of apples.
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