Summary

Ingredients

For the dough:

• 180 g flour
• 2 teaspoons sugar
• 1 pinch (s) salt
• 60 g veetable fat
• 60 g butter
• 50 ml water
• 10 candy (s), soft caramel candy

For the filling:

• 700 g apples (Golden Delicious), peeled, cut into wedes
• 30 g suar, brown
• 2 tablespoon sugar
• 1 tablespoon lemon juice
• 2 tablespoon cornstarch
• 0.5 teaspoon ½ cinnamon

For covering:

• 90 g flour
• 125 g nuts (pecans)
• 60 g suar
• 1 pinch (s) salt
• 125 g butter, cold

For the topping: (caramel)

• 3 tablespoon butter
• 1 tablespoon water
• 30 candy (s), soft caramel candies
• 100 g nuts (pecans), finely chopped
• 1 handful nuts, (halved pecans)

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Instructions

1. For the dough, mix all ingredients except for the caramel candies in a bowl. Shape the mixture into a ball, wrap in foil and place in the refrigerator for an hour. Line a greased springform pan with the cooled dough and place it in the refrigerator for another 15 minutes. Quarter the caramel candies and spread them on the dough.
2. For the apple filling, mix the apple wedges, sugar, lemon juice, cornstarch and cinnamon in a large bowl. Put in the prepared cake tin and bake for 30 minutes at 200 ° C.
3. Mix all ingredients for the nut topping and refrigerate. After the cake with the apples has been in the oven for 30 minutes, put the nut topping on the apples, reduce the temperature to 190 ° C and bake the cake again for 30-40 minutes. If it gets too dark, you can cover it with aluminum foil for the last 15 minutes.
4. Then take the cake out of the oven and let it cool down.
5. For the caramel topping, carefully melt the caramel candies in a saucepan with butter and water. Stir in the chopped pecans and spread the mixture on the cake. Then you can decorate the cake with a couple of nut halves.
6. Let cool completely before cutting.