John Myers
Ingredients for 1 servings:
- 600 g flour
- 200 g sugar
- 1 tbsp vanilla sugar
- 300 g butter, diced
- 100 g double cream cheese or mascarpone
- 2 eggs
- 1 ½ kg apples, if possible sour ones
- 450 ml apple juice
- 2 tbsp jelly (quince jelly or similar)
- 2 pkt. pudding powder, vanilla
- 100 g sugar
- ½ bottle of rum flavoring
- 3 tbsp breadcrumbs
- 1 egg yolk
- 150 powdered sugar
- 3 tbsp lemon juice
- 30 g almond flakes
Instructions
Working time approx. 50 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 30 minutes
very fine and like from the bakery
Line a deep baking sheet with baking paper, brush with softened butter, and dust with flour. Knead the flour, 200g sugar, diced butter, cream cheese, vanilla sugar, and two eggs into a smooth dough. Form into two equal-sized logs, wrap in cling film, and chill in the refrigerator for about 60 minutes. Once cooled, unroll one of the logs and place on the baking sheet. Sprinkle generously with breadcrumbs to prevent the cake from becoming soggy. Peel, core, and dice the apples. Heat 350ml apple juice together with 100g sugar, the quince jelly, the rum flavoring, and the sliced apples, then simmer with the lid closed for about 5 minutes. Dissolve the two packets of vanilla pudding in 100ml apple juice and stir into the apples. Caution: it thickens very quickly. Spread the mixture on the baking sheet. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Roll out the second roll of dough into a cake topping, place it on the mixture, and press the edges together with the base. Prick the topping several times and brush with egg yolk. Bake the cake on the middle rack of the oven for about 40 minutes. Let it cool thoroughly. Mix the powdered sugar with the lemon juice and brush over the cake. Sprinkle with flaked almonds, and you’re done.
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