John Myers
Contents
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Ingredients
For the shortcrust pastry
- 200 g Butter
- 100 g Powdered sugar
- 1 Egg
- 300 g Flour
- 0,5 tsp Baking powder
For the apples
- 4 Apples
- 2 tbsp Sugar
- 1 tbsp Butter
- 1 splash Lemon juice
- 0,5 tsp Ground ginger
For the vanilla topping
- 1 packet Custard powder
- 600 ml Milk
- 1 Vanilla pod
- 2 tsp Elderflower syrup
For the almond crust
- 6 Werther's original caramel candies
- 2 tbsp Sugar
- 30 g Almond semolina
- 45 g Chopped almonds
- 1 tbsp Cinammon
Instructions
- Make a shortcrust pastry from the butter, sugar, egg, flour and baking powder and place in the refrigerator for at least 30 minutes.
- Roll out the shortcrust pastry to 5 - 3 mm and place in a greased cake tin. Blind-bake at 200 ° C top and bottom heat in the oven for approx. 20-30 minutes until the shortcrust pastry is ready. Let cool down.
- Peel the apples, remove the core and cut into bite-sized pieces. Melt the butter in a saucepan, add the apples, sugar, lemon juice and ginger. Stir and cook until the apples have lost their bite. Then distribute the apples in the cake pan.
- Put 4,500ml milk in a saucepan, scrape out the vanilla pod and add to the milk with the pulp. Boil once. Mix the custard powder with the remaining 100 ml milk and mix in the elderflower syrup. Remove the vanilla pod. Stir the mixed pudding powder into the boiling milk. Stir until the mixture binds and is smooth. Pour the mixture over the apples and smooth out.
- Finely grate the caramel candies and sugar in a food processor. Mix well with the almond semolina, chopped almonds and cinnamon and distribute evenly over the cake. Roast under the grill at 200 ° C until golden brown. Let the cake cool down completely before throwing it out of the pan.
Nutrition
Serving: 100gCalories: 300kcalCarbohydrates: 32.5gProtein: 5gFat: 16.8g
