John Myers
Ingredients for 1 servings:
- 250 g flour, sifted
- 100 g butter, room temperature
- 100 g sugar
- 1 egg(s)
- 1 tsp baking powder
- 1 pinch of salt
- 6 apples, sour variety
- some lemon juice
- 3 tbsp hazelnuts, ground
- 150 g whipped cream
- 60 g sugar
- 2 eggs
- ½ vanilla pod(s), including the pulp
- 100 g butter
- 120 g flour
- 80 g sugar
- 4 tbsp hazelnuts, ground
- ½ tbsp cinnamon powder
Instructions
Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 2 hours 5 minutes
for 12 pieces
Shortcrust pastry: Knead the dough ingredients with a hand mixer, or better yet, by hand, until you have a smooth dough. Wrap in cling film and refrigerate for about 30-60 minutes. Topping: Wash, peel, and core the apples. Cut into small cubes, approximately 2 x 2 cm. Sprinkle with a little lemon juice in a bowl. Glaze: Place the ingredients in a bowl. Whisk until the sugar has dissolved. Do not over-whip! Crumble: Mix the ingredients into crumbles. Preheat the oven to 160°C (fan/convection oven). Remove the dough from the refrigerator and line a 26-28 cm springform pan with it, pulling the edges up by about 3-4 cm. Prick the pastry base several times with a fork. Place the sliced apples on the dough and scatter about 3 tablespoons of ground hazelnuts over them. Pour the glaze over the apples. Drop the crumble topping over the apples so that the cake is almost completely covered. Bake the cake on the middle rack for about 65 minutes. Depending on your oven, check for browning and leave in the oven earlier or later if necessary. Let the cake cool slightly, remove it from the springform pan, and serve on a platter. If you like, you can dust it with powdered sugar. After many attempts, I’ve put together my favorite apple cake recipe, which I think is simply fantastic. This is what apple cake should taste like (best served lukewarm with a dollop of whipped cream).
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