Summary

Ingredients

For the shortcrust pastry:

• 125 g butter, cold, in small cubes
• 75 g suar, brown
• 175 g flour, type 550

For the dough: (batter)

• 125 g butter
• 125 g suar, brown
• 1 teaspoon cinnamon
• 3 egg (s)
• 4 tablespoons milk
• 200 g flour, type 550
• 0.5 ½ pack baking powder

For the filling:

• 25 g butter
• 35 g suar, brown
• 150 g cream
• 1 pinch (s) salt
• 100 g walnuts, rouhly chopped
• 5 apples, Boskoop, peeled, halved and pitted

Also:

• some powdered sugar

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Instructions

1. Quickly make a smooth dough from the ingredients for the shortcrust pastry, roll out in a 28 cm springform pan, prick with a fork and place in the refrigerator for at least half an hour.
2. Preheat oven to 180 ° O / U. After half an hour, take the mold out of the refrigerator and prebake the shortcrust pastry for 10 minutes.
3. In the meantime, use the ingredients for the batter to make a smooth dough. Heat the first 4 ingredients for the filling in a coated pan and reduce to a caramel. When the mixture becomes thick, stir in the walnuts. Immediately spread this mixture onto the pre-baked shortcrust pastry. Spread the apple halves on top with the curvature facing up. Now pour the batter over it, place in the oven for 45-50 minutes and finish baking (chopsticks test). Let the cake cool down, remove it from the mold and cover with powdered sugar.