Summary

Ingredients

• 230 g flour
• Baking powder, 1/3 pck.
• 115 g butter
• 60 g powdered suar
• 2 egg yolks
• 2 tablespoon milk, up to .

For covering:

• 600 g apples
• 0.5 teaspoon ½ cinnamon
• 2 tablespoon sugar

For covering:

• 2 egg whites
• 100 g suar
• 100 g almond (s), round

For decoration:

• 100 g jam, (apricot jam)
• 2 tablespoon amaretto

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Instructions

1. Mix 230g flour, 1/3 package baking powder, 115g butter, 60g powdered sugar, 2 egg yolks, and up to 2 tablespoons milk until a dough forms. Press into a 20cm (8-inch) baking dish.
2. Peel and thinly slice apples. Toss with roughly equal parts cinnamon and sugar, then spread over the dough.
3. Beat egg white until stiff peaks form, 2-3 minutes. Fold in roughly equal parts sugar and almonds, spread over the apples, and smooth with a wet knife.
4. Bake in a preheated oven at 160°C (320°F) for 25-30 minutes until the almond top is golden and slightly crispy.
5. Warm jam over medium heat for 1-2 minutes, strain through a sieve, stir in a splash of liqueur, and drizzle over the cooled cake.