Apple cake with custard icing

Ingredients for 12 servings:

• 220 g flour
• 80 g sugar
• 2 tsp baking powder
• 1 pinch of salt
• 3 eggs
• 100 g margarine (semi-skimmed)
• 4 large apples (Boskop, Berlepsch, Idared are recommended)
• Cinnamon, ground
• 2 packs of pudding powder, vanilla
• ½ liter milk (1.5% fat)
• 80 g sugar
• 50 g almond(s) (flakes)

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

LF30

Make a shortcrust pastry from flour, sugar, baking powder, salt, 1 egg, and the margarine. Roll out the dough in a 28 cm springform pan and raise the edges about 3 cm. Preheat the oven to 175°C. Peel and core the apples, and cut them into approximately 1.5 cm pieces. Arrange the apple pieces on the shortcrust pastry and sprinkle with a little cinnamon. Mix the custard powder with a little milk and the sugar. Pour the remaining milk into a saucepan, bring to a boil, and add the mixed custard powder. Bring the milk to a boil again, then remove from the heat, let it cool slightly, and stir in the 2 eggs. Spread the custard mixture over the apples and smooth it down. Sprinkle the flaked almonds on top. Bake the apple pie in a hot oven on the middle rack for 45 to 50 minutes. Tip: If using a fan oven, a temperature of 160°C is also sufficient.