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. Knead a dough from the first 6 ingredients and press it into a prepared 20 mold.
2. Peel the apples, cut into thin leaves and mix with the cinnamon and sugar, then spread on the dough.
3. Beat the egg white until stiff and whip with the sugar, stir in the almonds and spread this mixture over the apples (smooth out with a wet knife).
4. Bake in a preheated oven at 160 ° for about 25-30 minutes.
5. Heat the jam and strain it through a sieve, mix well with the liqueur - sprinkle the jam over the cake.
6. The almond top is slightly crispy and * breaks * a little when cut.