John Myers
Ingredients for 1 servings:
- 75 g butter, soft
- 75 g sugar
- 200 g flour
- 1 tsp baking powder
- 1 egg(s)
- 1 packet of vanilla sugar
- 1 pinch of salt
- 1 kg apples
- 2 packets of pudding powder (vanilla)
- ½ liter of champagne (alternatively sparkling wine or white wine)
- ¼ liter of water
- 100 g sugar
- 100 g butter
- 100 g sugar
- ½ tsp cinnamon
- 100 g almonds (flaked almonds)
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Combine all the ingredients for the shortcrust pastry in a bowl and knead until a smooth dough forms. Refrigerate the shortcrust pastry for about 30 minutes. Meanwhile, wash, quarter, and core the apples. Then slice them thinly (I put them through the food processor’s slicer – don’t slice them too finely!). Make a vanilla pudding with the champagne, water, and sugar (prepared as per the package instructions – just use champagne and water instead of milk). Pour this mixture over the apples in the bowl and mix. Roll out the shortcrust pastry and place it in a 28 cm diameter springform pan lined with baking paper and greased along the edges. Pour the slightly cooled apple mixture on top. Melt the butter in a saucepan and stir in the sugar and cinnamon. Stir in the almonds, then spread the almond mixture evenly over the apples. Bake the cake in a preheated oven at 180°C (top/bottom heat) for approximately 1 hour 10 minutes on the second rack from the bottom. Note: The cake must be completely cooled, otherwise the apple mixture won’t set. Only then can you remove the cake from the pan.
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