John Myers
Ingredients for 1 servings:
- 100 g ground almonds
- 300 g flour
- 120 g sugar
- 200 g butter or margarine
- 1 packet of vanilla sugar
- 1 pinch of salt
- 1 m.-sized egg(s)
- 1 kg apples, sour
- 2 packs of pudding powder, vanilla
- 100 g sugar
- 700 ml apple juice
- possibly milk (if the apples are not juicy enough)
- 100 g raisins
- 75 g almond flakes, for sprinkling
- 1 egg white
- 200 g powdered sugar
- 1 lemon(s), juice
- Powdered sugar, for dusting
- Fat, for the shape
Instructions
Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours
Knead the almonds, flour, 120g sugar, fat, vanilla sugar, salt, and egg until smooth. Cover and chill for about 1 hour. Peel, quarter, core, and slice the apples. Drizzle with lemon juice. Mix the custard powder with 100ml apple juice and 100g sugar. Place the apple pieces and 600ml apple juice in a saucepan and bring to a boil. If the apples aren’t moist enough, add a little milk to prevent the pudding from becoming too thick. Cook for about 1 minute. Stir in the mixed custard powder and bring to a boil briefly. Fold in the raisins. Roll out about 2/3 of the dough into a round shape on a lightly floured surface and place in a greased springform pan, pressing the dough firmly into the edges. Spread the compote over the dough. Roll out the remaining dough into a round shape, place it on the apples, and press it firmly into the edges. Bake in a preheated oven at 200°C for about 1 hour. Cover the cake after 40 minutes if necessary. Remove from the oven and let cool. Toast the almonds. Beat the egg whites until light and fluffy, add the powdered sugar, and stir in 2-3 tablespoons of water, if desired. Spread the icing all over the cake and sprinkle with almonds. Let dry. Dust with powdered sugar.
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