Swabian Apple Cake with Cream Sauce

Simply process all the ingredients with the hand mixer and the kneading dough into a crumbly dough. All ingredients should be well chilled for this. Put the dough in the freezer for about 30 minutes. This makes it easier to roll out the dough. Roll out the dough round and evenly about 12 cm larger than the diameter of the springform pan. Roll the dough onto a floured rolling pin and roll it out over the springform pan. Adjust the dough evenly to the shape.

Brush the dough with melted and cooled butter. Carefully cover with peeled, evenly thick apple wedges, cut into them with a kitchen knife, then sprinkle the sliced ​​almonds and the boiled and drained sultanas on top. As well as the butter flakes and the sugar. Brush the edge of the pastry with egg yolk.

Bake at 200-220 degrees for about 35-45 minutes, while baking cover the cake with aluminum foil to prevent the apples from turning black. If you add the cream sauce, bring it to the cake at half time. (and bake for another 20-25 minutes)

Beat egg yolks and sugar until frothy, fold in thick cream, rum or arrack and very stiff egg whites. Place immediately on the half-baked cake, leave to bake for another 20-25 minutes.

So I have now submitted the desired picture, but this is WITHOUT the cream. Unfortunately had no cream in the house that day. Sorry I will try to hand in one with the cream, please understand.