Summary

Ingredients

• 1 kg apples, tart
• 3 tablespoon lemon juice
• 175 g butter, soft
• 125 g suar
• 1 lemon (s) untreated, grated zest and juice
• 1 pinch (s) salt
• 3 egg (s)
• 200 g flour
• 50 g cornstarch
• 1 teaspoon baking powder, heaped
• 3 tablespoon milk
• 75 g butter
• 75 grams sugar
• 1 packet vanilla sugar
• 1 tablespoon honey
• 100 g almond (s) (almond sticks)
• possibly whipped cream

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Instructions

1. Wash, peel, quarter, and core the apples. Make several cuts on the curved side of each apple piece and drizzle with the lemon juice.
2. Beat together 175 g soft butter, 125 g sugar, lemon zest, and salt for 2–3 minutes until frothy. Add the 3 eggs one at a time, beating for about 30 seconds between each addition. In a separate bowl, combine 200 g flour, 50 g cornstarch, and the heaped teaspoon baking powder. Fold this mixture into the butter mixture along with 1–2 tablespoon milk until just combined.
3. Preheat oven to 175 °C (350 °F). Pour the batter into a 26 cm springform pan lined with baking paper and smooth the surface. Arrange the apple pieces on top with the curved side up and press gently into the batter. Bake for 20 minutes.
4. While the cake bakes, heat 75 g butter, 75 g sugar, vanilla sugar, 1 tablespoon honey, and 100 g almonds over medium heat, stirring constantly, for 3–5 minutes until the mixture boils and browns slightly. Stir in 2–3 tablespoons milk. Remove the cake from the oven, spread the bee sting mixture evenly over the apples, and return to the oven. Bake for 30–40 minutes until golden.
5. Cool slightly, then serve with whipped cream on the side or on top.