Covered apple pie

Ingredients for 1 servings:

• 125 g butter
• 65 g sugar
• 1 packet of vanilla sugar
• 200 g flour
• 1 tsp baking powder
• 1 egg(s)
• 4 apples, e.g. Boskoop
• 4 tbsp white rum
• 4 tsp cinnamon
• 100 g butter, melted
• 125 g sugar
• 1 packet of vanilla sugar
• 3 tbsp sweet cream
• 3 tbsp flour
• 100 g almond flakes

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 45 minutes

à la Katharina

Make a dough from butter, sugar, vanilla sugar, flour, and egg. Let the dough rest in a covered bowl, on a covered plate, or wrapped in cling film in the refrigerator for one hour. In the meantime, peel and dice the apples. Marinate the cubes in rum and cinnamon, then cover and set aside. After one hour, remove the dough from the refrigerator and roll it out on a baking sheet or in a springform pan. For a springform pan, the dough should cover up to 3/4 of the rim. Cover the dough with the marinated apples. For the glaze, melt the butter in a saucepan. Stir in the sugar and vanilla sugar. Remove the pan from the heat and gradually stir in the cream. Sift in the flour and mix in. Then stir in the sliced ​​almonds. You may need a little more cream. Immediately spread the mixture over the cake, making sure everything is covered. Bake the cake for about 50 – 60 minutes at 175 – 180 degrees top and bottom heat.