Styrian apple cake from Cologne

Ingredients for 1 servings:

• 275 g wheat flour or spelt flour type 630
• ½ pack of baking powder
• 20 g sugar
• ½ packet of vanilla sugar
• ¼ tsp salt
• 100 butter
• 110 ml milk
• 6 tbsp apricot jam
• 50 g hazelnuts, chopped
• 100 g sugar
• 1 packet of vanilla sugar
• ½ tsp cinnamon powder
• 1 organic lemon(s), juice and grated peel
• 500 g apples, e.g. small sour ones
• 1 tsp cornstarch
• 1 tsp powdered sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

without egg

Mix all the dry ingredients (flour, baking powder, sugar, salt, and vanilla sugar) in a bowl. Add the butter in fine flakes and pour over the milk. Quickly knead everything into a smooth dough. Be careful not to overknead the dough so it stays soft. Chill the dough for 30 minutes. Peel and core the apples, and slice them thinly. Drizzle the apples with lemon juice and set aside. Mix together the apricot jam, chopped hazelnuts, sugar, vanilla sugar, cinnamon, lemon juice, and lemon zest. Roll out the dough to a thickness of about 4 mm and place it in a 26 cm springform pan. Press the edges down to a height of about 2 cm. Prick the dough with a fork. Then spread the apricot filling over the dough. Arrange the apple slices in a circle, working from the outside in. Mix the cornstarch and powdered sugar and sprinkle evenly over the apple pie. Finally, sprinkle the chopped hazelnuts on top. Bake the cake in a preheated oven at approximately 180°C (circulating air) for approximately 30-40 minutes (baking time may be shorter or longer depending on the oven). Finally, warm the apricot jam and butter in a small saucepan and brush over the hot cake. Grill the cake at 250°C (480°F) for approximately 2-3 minutes, until it is beautifully shiny and lightly caramelized.