Summary

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)

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Instructions

1. 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.
2. 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!).
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.