Summary

Ingredients

For the shortcrust pastry:

• 140 g flour
• 70 g cornstarch
• 75 g powdered suar
• 100 g butter, not completely cold, in small pieces
• 1 egg (s)

For covering:

• 750 g apples, sour
• some lemon juice
• possibly cinnamon

For the cast:

• 200 ml cream
• 1 egg (s)
• 2 tablespoon, leveled sugar
• 3 tablespoon amaretto
• 1 tablespoon, leveled cornstarch
• 2 tablespoon almond (s), sliced, for sprinkling
• some powdered sugar for dusting

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Instructions

1. Knead all the ingredients for the shortcrust pastry together quickly (dough hook / mixer on low setting) and refrigerate the dough for 30 - 45 minutes.
2. Preheat the oven to 170 degrees hot air.
3. Wash, peel and quarter the apples and remove the core. Cut the apples into equal wedges and drizzle with lemon juice.
4. Line a pieform (26-28 cm) with the dough, pulling up one edge. Prick the dough several times with a fork. Cover the dough base with the apple wedges tightly. If desired, you can sprinkle a little cinnamon on the apples.
5. For the topping, stir together the cream, egg, sugar, amaretto and cornstarch. Pour the amaretto cream over the apples.
6. Sprinkle with flaked almonds and bake the cake at 170 degrees for about 50 minutes. Dust with icing sugar after cooling.
7. Important: Adjust the baking time and temperature to suit your own oven - so it may differ a little from my information!