John Myers
Small Apple Cake with Almond Crust … Covered Florentine Style …
The perfect small apple cake with almond crust … covered florentine style … recipe with a picture and simple step-by-step instructions.
- 50 g Sultanas
- Rum
- 75 g Quark
- 30 g Sugar
- 1 pinch Salt
- 3 tablespoon Sunflower oil
- 3 tablespoon Milk
- 75 g Ground almonds
- 120 g Flour
- 1 teaspoon Baking powder
- 0,5 Lemon fresh
- 3 Apples fresh
- 2 tablespoon Sugar
- 40 g Butter
- 60 g Sugar
- 2 tablespoon Honey liquid
- 3 tablespoon Milk
- 70 g Sliced almonds
- 50 g Chopped almonds
- Pour rum over the sultanas. Cover and leave to stand.
- Mix the quark with sugar, salt, oil and milk. Stir in the almonds. Mix flour with baking powder, sieve over it and knead into a smooth dough.
- Grease a small baking sheet (approx. 20 by 30 cm). Roll out the dough in it.
- Squeeze the lemon. Quarter and peel the apples, remove the core and grate coarsely. Mix with the lemon juice. Add the sugar and the sultanas. Mix everything and distribute on the cake batter.
- Melt the butter in a saucepan. Briefly bring to the boil with sugar, honey and milk. Stir in the almonds and remove the pan from the heat. Spread the mixture evenly over the apples.
- Bake the cake in the oven at 180 degrees for about 20 to 25 minutes. Let cool down.
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