Walnut-Apple-Crumbcake

Ingredients for 1 servings:

• 100 g walnuts, chopped
• 150 g flour
• 100 g sugar
• 100 g butter
• 150 g butter
• 1 pinch of salt
• 50 g sugar
• 2 egg yolks
• 250 g flour
• 1 kg apples
• 2 egg whites
• 50 g sugar
• 1 tbsp honey
• 100 g walnuts, ground
• 2 tbsp breadcrumbs

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Grease a 26 cm springform pan and refrigerate. For the crumble, mix the nuts with the flour and sugar (and a little cinnamon to taste). Add the butter flakes and, using a fork or simply with your fingers, work everything into crumbles of the desired size. Refrigerate. For the shortcrust pastry, cream the butter with salt and sugar until light and fluffy, then stir in the egg yolks one at a time. Add the flour and mix in. Add a little more water if needed to create a smooth, kneadable dough. Press the dough into the prepared pan, forming a rim about 3 cm high. Refrigerate the lined pan for about 30 minutes. Peel, quarter, core, and thinly slice the apples. Beat the egg whites with a pinch of salt until stiff peaks form, then gradually add the sugar and honey and continue beating until the mixture becomes stiff. Then fold in the walnuts and breadcrumbs. Meanwhile, preheat the oven to 180°C (top/bottom heat). Spread the filling on the shortcrust pastry, arrange the apple slices as evenly as possible, ideally in a circle. Sprinkle the crumble topping on top and bake the cake in the preheated oven for 35-40 minutes.