Summary

Ingredients

For the dough:

• 600 grams flour
• 200 g suar
• 1 point vanilla sugar
• 300 g butter, diced
• 100 g double cream cheese or mascarpone
• 2 egg (s)

For the filling:

• 1 ½ kg apples, tart if possible
• 450 ml apple juice
• 2 tablespoon jelly (quince jelly or similar)
• 2 points pudding powder, vanilla
• 100 g suar
• 0.5 ½ bottle rum flavor
• 3 tablespoon breadcrumbs

For covering:

• 1 egg yolk
• 150 powdered sugar
• 3 tablespoon lemon juice
• 30 g flaked almonds

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Instructions

1. Line a deep tray with baking paper, brush with soft fat and dust with flour.
2. Knead the flour, the 200g sugar, diced butter, the cream cheese, the vanilla sugar and the two eggs into a smooth dough. Shape into two equally sized rolls, wrap in cling film and let cool in the refrigerator for approx. 60 minutes.
3. After cooling, roll out one of the dough rolls and place on the baking sheet. Sprinkle with breadcrumbs over a large area so that the cake does not become soggy later.
4. Peel and core the apples and cut into cubes. Heat 350 ml apple juice together with 100g sugar, the quince jelly, the rum aroma and the sliced apples and steam with the lid closed for about 5 minutes.
5. Dissolve the two packs of custard in 100ml apple juice and stir into the apples. Warning, thickens very quickly.
6. Distribute the mixture on the baking sheet.
7. Preheat the oven to 180 degrees top / bottom heat.
8. Roll out the cover for the cake from the 2nd roll of dough, place it on the mixture, connect it to the base at the edges and press it down. Pierce the top several times and brush with an egg yolk.
9. Bake the cake on the middle shelf for about 40 minutes.
10. Let cool down well.
11. Mix the powdered sugar with the lemon juice and brush the cake with it. Sprinkle with flaked almonds and you`re done.