John Myers
Ingredients for 1 servings:
- 1 ½ kg apple, sour
- 50 ml water
- 50 ml lemon juice
- 40 g sugar
- 150 g flour
- 75 g sugar
- 15 g almond sticks, or leaves
- 90 g butter, soft
- 2 bags of vanilla sugar
- 100 g butter
- 1 bag of vanilla sugar
- 90 g sugar
- 2 eggs
- 190 g flour
- 40 g sour cream
- ½ bag(s) of baking powder
- Fat, for the shape
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes
Topping: First, prepare the apple compote. Peel and core the apples, then cut them into fairly small pieces. Place them in a saucepan with the water, lemon juice, and sugar. Simmer for about 10-15 minutes. It’s best to stand by while the apples cook, as they should still be firm to the bite. Drain the finished compote well in a sieve and let it cool. Dough: Beat the eggs with the sugar, butter, and sour cream until frothy. Then add all the other ingredients and knead with a hand mixer until a firm dough forms. I put the dough in the fridge while the compote cools and I prepare the crumble. Press the dough into a buttered round baking pan. Crumble: Combine all the ingredients in a bowl and mix with your hands to form crumbles. Pour the cooled apple compote onto the dough and smooth it down. Sprinkle the crumble on top. Bake in a preheated oven at 170°C for 35 to 40 minutes. If the cake gets too dark, cover it with aluminum foil. Tip: When the cake comes out of the oven, you can sprinkle it with sugar and cinnamon. This is perfect in the winter.
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