Baking: Apple and Semolina Cake

The basic recipe of this shortcrust pastry is from the recipe collector's shortcrust pastry: APPLE ~ ROSE ~ CAKE and I modified it a little.

Grease and crumble a 26-inch springform pan. Make a shortcrust pastry from the ingredients. Roll out the dough between two layers of cling film and place in the mold. Pull up the edges and let the mold with the dough rest in the refrigerator for an hour. Then perforate the bottom several times with a fork.

Peel and core the apples and scare away any residents, cut into small pieces and sauté with a little water (approx. 50 ml), the sugar and cinnamon.

Here I was inspired by emari. Covered shortcrust pastry - apple tart with a fine semolina filling. But I also cheated something with the ingredients.

Bring the milk with the butter, salt, maple syrup and the cinnamon stick to the boil. Sprinkle in the semolina and cook a thick porridge. Remove the cinnamon stick and stir in the cream.

Mix the semolina with the custard powder and raisins into the steamed apples.

Preheat the oven to 180 degrees circulating air. Pour the apple and semolina mixture into the mold and bake the cake for about 45 minutes.

In the meantime, toast the almond flakes with butter, cinnamon and sugar until light brown and sprinkle with them on the finished cake.

Thank you both, recipe collector and emari for the inspiration.