John Myers
Contents
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Ingredients
- For the dough
- 250 g Flour
- 50 g Sugar
- Salt
- 125 g Cold butter
- Butter for the mold
- For covering
- 100 g Ground almonds
- 800 g Apples
- 1 Freshly squeezed lemon
- 50 g Butter
- 30 g Sugar
- 1 pinch Cinammon
- For the casting
- 30 g Butter
- 1 tsp Corn starch heaped
- 300 ml Cream
- 60 g Sugar
- 1 Pck Vanilla sugar
- 2 Eggs
- 1 Egg yolk
- Sugar and powdered sugar for sprinkling
- Butter for brushing
Instructions
- For the dough, mix flour with sugar and a pinch of salt, add cold butter in pieces and knead with 2 tablespoons of water to form a smooth dough. Wrap in foil and let rest in the refrigerator for about 30 minutes.
- Grease a 26 cm springform pan with butter. Preheat the oven to 180 ° C.
- Roll out the dough on a floured work surface, line the mold with it and sprinkle the ground with the ground almonds.
- Melt the butter. Peel and wash the apples, remove the core and cut into wedges. Immediately mix the apple wedges with lemon juice and spread on the cake base. Brush with the melted butter and sprinkle with cinnamon and sugar. Put in the oven for 20 minutes.
- For the topping, stir together the sugar, vanilla sugar, eggs and egg yolks until frothy. Melt the butter in a pan or saucepan, then sweat the cornstarch in it and deglaze with the cream. Do not bring to the boil. Then gradually add to the egg-sugar mixture and stir in. Pour the cream over the cake and bake for another 30-35 minutes. Chopstick sample!
- After the baking time, brush the cake with a little melted butter and sprinkle with 1-2 tablespoons of sugar. Caramelize slightly over high heat, remove from the oven and allow to cool. Sprinkle with powdered sugar before serving.
Nutrition
Serving: 100gCalories: 275kcalCarbohydrates: 25.3gProtein: 3.4gFat: 17.9g
