John Myers
Ingredients for 1 servings:
- 150 g butter
- 1 tbsp brown sugar
- 4 drops butter-vanilla flavoring
- 250 g flour
- 4 apples, sliced into thin slices
- 1 pack of sauce powder, vanilla without cooking
- 200 ml milk
- 3 egg yolks
- 2 tbsp sugar
- Macaroon mixture:
- 3 egg whites
- 100 g brown sugar
- 150 g nuts or almonds, ground
- some almonds, peeled
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
delicate shortcrust pastry filled with apples, vanilla cream and hazelnut macaroon mixture
Prepare the shortcrust pastry and roll out about a third of the dough to the size of the springform pan, trim off any excess edges and chill on baking paper. Line a springform pan with the remaining dough, leaving a border of about 3 cm. Also chill. For the vanilla cream, mix the sauce powder with the milk. Beat the egg yolks with the sugar and vanilla until creamy. Gradually stir in the mixed sauce with a mixer. For the macaroon mixture, beat the egg whites with a little salt until stiff, then sprinkle in the sugar and continue beating until a shiny, firm mixture is formed. Then fold in the almonds/nuts. Now add the sliced apples to the springform pan and spread evenly. Pour the vanilla mixture over it and spoon on the macaroon mixture, making sure it is as evenly distributed as possible. Cut the reserved pastry sheet into strips about 1 cm wide and place them alternately lengthwise and crosswise (in a lattice pattern) over the cake. Place the almonds in the spaces between the pastry. Brush the almonds and dough strips thinly with condensed milk. Place the dish in the oven at approximately 180°C for about 45-50 minutes.
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