John Myers
Contents
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Ingredients
Shortcrust
- 150 g Wheat flour
- 1 tsp Cinnamon
- 1 pinch Salt
- 30 g Powdered sugar
- 80 g Cold butter
Sand dough
- 150 g Butter
- 3 Eggs
- 150 g Sugar
- 150 g Flour
- 1 tsp Baking powder
- 1 pinch Salt
Covering
- 3 sour Apples
- 30 g Liquid butter
- 2 tbsp Cinnamon sugar
Instructions
Shortcrust pastry Shortcrust pastry
- Mix the flour with the powdered sugar, the cinnamon and the pinch of salt and add the flaky butter and then quickly work it into an elastic dough with your hands. Line the baking pan with baking paper . Roll out the dough between two cut freezer bags and cover only the bottom (not the edges) of the baking pan with it and then place in the refrigerator for about 30 minutes.
Sand mass
- Separate the eggs and beat the egg whites with a pinch of salt until stiff. Mix the softened butter with the sugar until frothy and add the egg yolks. Mix the flour with the baking powder and stir in a spoonful. Then carefully fold in the egg whites.
Covering
- Quarter and core the apples and peel them and then cut them finely across several times (as with the fan-shaped potatoes).
Assembly and finish
- Take the baking pan with the cinnamon base out of the refrigerator and then spread the sand mixture on it and then also spread the apple quarters on it. Brush the apples with the liquid butter and sprinkle the cake with the cinnamon sugar. Then bake the cake in the oven preheated to 180 degrees for approx. 40 - 45 minutes - test the chopsticks and then let it cool.
