Invisible Apple Cake with Salted Caramel and Almonds

Ingredients for 1 servings:

• 3 apples, e.g. Pink Lady
• ¼ lemon(s)
• 200 g flour
• 380 ml milk
• 1 pinch of salt
• 1 tbsp vanilla sugar
• 3 eggs
• 40 g butter
• 1 tsp liqueur, e.g. honey liqueur, Cointreau, Amaretto or Cognac
• 100 g almond flakes
• 120 g sugar
• 2 tbsp water
• 50 g butter
• ½ tsp sea salt, coarse
• 1 tbsp liqueur
• 50 ml cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

another apple pie, lightly coated with crêpe batter, for a 28 – 30 tart tin

Preheat the oven to 180°C (top/bottom heat). Whisk together the flour, milk, salt, vanilla sugar, and eggs. Melt the butter and add it with the liqueur. I used Jack Daniel’s Tennessee Honey, which goes well with the apples. However, you can use whatever suits your taste and is on hand. Peel, quarter, and thinly slice the apples. Sprinkle with a few drops of lemon juice to prevent them from browning. Lightly toast the flaked almonds in a pan over low heat without adding any fat. For the salted caramel, heat the sugar (I used brown sugar) with the water in a saucepan and melt without stirring. Carefully add the butter and liqueur and stir well. While continuing to stir, add the cream and salt. Adjust the amount depending on how salty you like it. Continue simmering for a few more minutes until the desired consistency is reached. Grease a 28-30cm tart pan or line it with parchment paper. Add two-thirds of the apple slices and arrange them nicely. Sprinkle about half of the salted caramel and almonds on top. Then add the remaining apples and slowly pour the batter into the pan, spreading it evenly. Finally, top with the remaining almonds and caramel. Cover the pan with aluminum foil. Bake in the preheated oven on the middle rack for about 35 minutes. Remove the foil and bake for another 10-15 minutes, until the top is pleasantly brown.