Preparation 1: Peel and grate the apple. Peel and puree the pumpkin. Preheat the oven to 160 ° top / bottom heat. Oil a springform pan. Remove 2 - 3 tablespoons of the sugar and set aside. As a measure, I have a small coffee cup.

Beat the eggs with the sugar until frothy. Mix the flour with the salt, cinnamon and baking powder and fold in with the oil. Finally, carefully fold in the apple and pumpkin puree. Pour into the prepared springform pan and bake for about 15 minutes.

Bring the butter with the sugar, honey and condensed milk to the boil. Fold in the almonds. After 15 minutes, put the cake on the oven and spread the receipt evenly over it. Bake for another 30 minutes. Check the baking time depending on the oven.