Summary

Ingredients

• 250 g flour
• 125 g butter
• 80 g suar
• 1 egg (s)
• 1 pinch (s) salt
• some lemon peel, untreated, grated
• 1 teaspoon Baking powder
• 7 apples
• possibly raisins
• 100 g butter
• 100 g cream
• 80 g suar
• 150 g flaked almonds
• 1 teaspoon cinnamon sugar
• Flour for the work surface
• Fat for the shape

Print Recipe Pin Recipe

Instructions

1. For the shortcrust pastry, quickly knead the flour, baking powder, salt, egg, sugar, the cold butter and the lemon peel into a smooth dough. Wrap in cling film and place in the refrigerator for at least 30 minutes.
2. During this time, peel, core and finely grate the apples. Drizzle with a little lemon juice.
3. Divide the shortcrust pastry into 2 halves, roll part of it out on a floured surface. Grease the edge of a springform pan and line the base with baking paper. Place the dough in the mold and prick several times with a fork. Place the grated apples on the batter and cover with the remaining batter.
4. For the almond cover, heat the butter and add the sugar, cream and almonds. Mix well and distribute evenly over the cake. Sprinkle some cinnamon and sugar on top.
5. Bake in a preheated oven at 160 ° C - 180 ° C for about 50 minutes. If necessary, cover with aluminum foil so that it doesn`t get too dark.
6. Tip: If you want, you can mix a few raisins with the apples.