Covered apple pie with nuts

Ingredients for 1 servings:

• 300 g cane sugar, fine, dark
• 3 packets of vanilla sugar
• 3 eggs
• 1 pinch of salt
• 400 g butter
• 900 g spelt flour
• 1 packet of baking powder
• Grease for the tray
• 1 kg apples
• 150 g cane sugar, depending on the apple variety, less sugar
• 2 tbsp, heaped cinnamon powder
• 1 pinch of salt
• 50 ml lemon or lime juice
• 150 g hazelnuts, ground
• 200 g almond flakes
• 1 egg yolk
• some milk
• some apricot jam
• some powdered sugar

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 2 hours 25 minutes

Sheet cake

For the shortcrust pastry, mix the eggs with the brown sugar, vanilla sugar, and salt. Add the butter, spelt flour, and baking powder and mix well until you have a smooth dough. Grease a baking sheet thoroughly. Roll out about 2/3 of the dough thinly and place it on the sheet, pricking it with a fork to allow air to escape. Chill the remaining dough in the refrigerator. Peel and slice the apples, place them in a large bowl, and mix well with the brown sugar, cinnamon, salt, lemon juice, hazelnuts, and flaked almonds. Bake the shortcrust pastry in a preheated oven at 200°C (top/bottom heat) for 10 minutes on the second rack from the bottom. Remove from the oven and spread generously with the apricot jam, then pour the apple mixture onto the base. Take the remaining pastry out of the refrigerator, roll it out, and place it on top of the apple mixture. Press it down slightly and prickle it with a fork. Whisk the egg yolk with a little milk and brush the pastry lid with it. Return the baking tray to the oven and bake for another 45 minutes. After baking, let the cake cool and dust with powdered sugar.