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 apples. Cut into the apple halves several times on the curved side and drizzle with lemon juice.
2. Mix 175 g butter, 125 g sugar, lemon zest and salt until frothy. Stir in eggs one at a time. Mix the flour, cornstarch and baking powder. Stir in with 1 - 2 tablespoon milk.
3. Pour the dough into a springform pan (26 cm) lined with baking paper and smooth it out. Place the apples on top with the curved side up, press in a little. Bake in a preheated oven at 175 degrees for about 20 minutes.
4. Bring 75 g butter, 75 g sugar, vanilla sugar, honey and almonds to the boil and brown slightly. Stir in 2-3 tablespoons of milk. Spread the bee sting mixture on the apples. Bake the cake for another 30-40 minutes.
5. Serve with whipped cream.