Apple cake with walnut cream

Ingredients for 1 servings:

• 270 g flour
• 130 g butter
• 70 g sugar, fine
• 1 packet of vanilla sugar
• 1 egg(s)
• some salt
• 50 g butter
• 50 g sugar
• ½ packet of vanilla sugar
• 1 egg(s)
• 50 g flour
• 50 g walnuts, grated
• 1,000 g apples
• 40 g sugar, fine
• 1 tsp ground cinnamon
• some lemon juice
• 100 g walnuts, coarsely chopped
• 100 g honey
• 80 ml whipped cream
• 25 g butter
• ¼ tsp flour

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

easy preparation

For the pastry: Sift flour into a bowl. Add butter, sugar, vanilla sugar, salt, and egg, and quickly work into a shortcrust pastry with your hands. Place the pastry (it doesn’t need to be chilled) in a greased 26 cm springform pan and prick it several times with a fork. Peel and core the apples, cut into wedges or, better yet, into thin slices. Drizzle with lemon juice and mix with the sugar and cinnamon. For the cream: Mix the butter with the sugar and vanilla sugar, add the egg, and then mix in the flour and grated walnuts. Mix until smooth. (Instead of 50g flour and 50g walnuts, you can also use 100g grated walnuts.) Spread this cream evenly over the shortcrust pastry. Distribute the sugar and cinnamon apples on top. Bake the cake in the preheated oven for 15 minutes at 200°C, then for another 30 minutes at 170°C. Meanwhile, cook the honey with the cream (unwhipped) and butter for about 2 minutes, stirring constantly. Remove from the heat and stir in the coarsely chopped walnuts and 1/4 teaspoon of flour. After the 45-minute baking time, spread the honey-walnut mixture over the cake and bake for another 15 minutes. Once cooled, sprinkle with powdered sugar, if desired.