Summary

Ingredients

For the shortcrust pastry:

• 200 g butter
• 2 egg yolks
• 2 tablespoon heavy cream
• 100 g suar
• 300 grams flour
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 1 teaspoon Baking powder

For the filling:

• 8 apples
• some orange juice
• some sugar, to taste

For covering:

• 50 g butter
• 75 grams sugar
• 1 tablespoon honey
• 3 tablespoon milk
• 100 g almond (s), sliced
• a little breadcrumbs, for the bottom

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Instructions

1. Shortcrust:
2. Knead the ingredients into a dough. Should it stick, put something cold.
3. Third the dough. Roll out a third of the dough on a 26 cm springform pan lined with baking paper and prebake for approx. 20 minutes at medium heat without the springform rim.
4. Roll out the lid from another third on baking paper and place in the refrigerator. The last third is needed for the edge.
5. Filling:
6. In the meantime, peel the apples, remove the core and cut into wedges. Steam the fruit with a little orange juice and possibly a little sugar until soft. Then set aside.
7. Covering:
8. Heat butter, sugar, honey and milk in a saucepan and reduce a little. Then fold in the almonds.
9. The pre-baked base has now cooled down a little and you can attach the springform pan. Shape the edge of the cake from the last third of the dough. Spread the breadcrumbs on the floor and pour in the apples. Place the cooled dough lid on the apples, then distribute the almond mixture evenly on the lid. Bake for another 40 minutes over medium heat.