Summary

Ingredients

For the ground:

• 200 g butter, or mararine
• 200 g suar
• 1 packet vanilla sugar
• 3 egg (s)
• 1 teaspoon lemon zest, grated
• 2 teaspoons baking soda
• 250 g flour
• 150 g ricotta

For covering:

• 1 kg apples, tart
• 3 tablespoon liqueur, (almond liqueur)
• 100 g almond slivers
• some lemon juice
• some powdered sugar

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Instructions

1. Peel, core and quarter the apples. Incise the curved side several times. Mix with lemon juice and set aside.
2. Mix the butter, sugar, vanilla sugar and the grated lemon zest until creamy. Then stir in the eggs one by one. Mix the flour and baking powder and stir into the mixture alternately with the ricotta.
3. Preheat the oven to 175 degrees.
4. Pour the dough into a greased springform pan and cover with the apples, the incised side up, tightly. Press in the apples lightly.
5. Bake the cake on the middle rack for about 60 minutes. 10 minutes before the end of the baking time, distribute the almond slivers evenly on the cake and bake with them.
6. At the end of the baking time, take the cake out of the oven and let it rest for 5 - 10 minutes.
7. Remove the mold and coat the still warm cake with the almond liqueur.
8. Let cool and dust with icing sugar.