Apple – Champagne – Cake with Almond Crust
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry:
- 75 g butter, soft
- 75 grams sugar
- 200 g flour
- 1 teaspoon Baking powder
- 1 egg (s)
- 1 packet vanilla sugar
- 1 pinch (s) salt
For the filling:
- 1 kg apples
- 2 packs custard powder (vanilla)
- 0.5 liter ½ champagne (alternatively sparkling wine or white wine)
- 0.25 liter ¼ water
- 100 g suar
For the topping: (almond crust)
- 100 g butter
- 100 g suar
- 0.5 teaspoon ½ cinnamon
- 100 g almond (s) (almond flakes)
Print Recipe
Pin Recipe Instructions
- Put all the ingredients for the shortcrust pastry in a bowl and knead together until a smooth dough is formed. Put the shortcrust pastry in the refrigerator for about ½ hour.
- In the meantime, wash, quarter and core the apples. Then cut into thin slices (I put them through the slicer of the food processor - don`t slice too finely!).
- Cook a vanilla pudding from the champagne, the water and the sugar (make a custard as described on the instructions on the package - with champagne and water instead of milk), then pour this mixture over the apples in the bowl and mix.
- Now roll out the shortcrust pastry and place in a springform pan (28 cm diameter) lined with baking paper and greased on the edge. Now put the slightly cooled apple mixture on top.
- Dissolve the butter in a saucepan and stir in the sugar and cinnamon. Stir in the almonds and then distribute the almond mixture evenly over the apples.
- Bake the cake in the preheated oven at 180 ° C top / bottom heat for approx. 1 hour 10 minutes on the 2nd rack from the bottom.
- Caution: The cake must be completely cool, otherwise the apple mixture is not firm. Only then can you take the cake out of the mold.
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