Summary

Ingredients

• 300 g flour, (wheat flour)
• 2 teaspoons, leveled baking powder
• 100 g suar
• 1 vanilla sugar
• 1 egg white
• 0.5 ½ egg yolk
• 1 tablespoon milk
• 150 g butter, cold
• 1 ½ kg apples (Boskop), peeled, pitted, quartered
• 3 tablespoons water
• 3 tablespoon sugar
• 1 vanilla sugar
• 0.5 teaspoon ½ cinnamon
• 3 tablespoon breadcrumbs
• 0.5 ½ egg yolk
• 1 tablespoon condensed milk
• 6 tablespoon powdered sugar
• 0.5 teaspoon ½ water, hot
• 3 lemon (s)

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Instructions

1. Squeeze the lemons and place in a bowl with water, add the quartered apples in portions so that they do not turn brown.
2. Briefly sauté the drained apples with 3 tablespoons of water, sugar, vanilla sugar and cinnamon while stirring, then chill the filling.
3. Mix the flour and baking powder, make a well in the middle. Sugar, add the vanilla sugar, salt, the egg white, 0.5 egg yolks, milk and cold butter to the well and knead quickly to form a smooth shortcrust pastry. Shape it into a ball and wrap it in aluminum foil and let it rest in the refrigerator for 1/2 hour.
4. Roll out 2/3 and put in a greased springform pan. Prick the bottom several times with a fork and sprinkle with the breadcrumbs so that it doesn`t soak through afterwards.
5. Pre-bake the dough in a preheated oven at 220 ° C for about 10 minutes, then add the filling and roll out a lid from the remaining dough and put it over the apples, also pricking several times so that the lid does not bulge.
6. Mix half the egg yolk with the canned milk and brush the lid with it, bake for about 20-30 minutes at 220 ° C until the lid browns, let the cake cool in the tin.
7. Pour powdered sugar into a cup and add hot water drop by drop while stirring, brush the cake with it and chill.