Summary

Ingredients

For the shortcrust pastry:

• 650 g flour
• 200 g suar, brown
• 2 packs vanilla sugar, bourbon (no vanillin!)
• 1 pinch (s) salt
• 2 egg (s)
• 400 g butter, cut into flakes

For the filling:

• 2 kg apples, tart
• Lemon juice
• 1 packet custard powder, vanilla flavor for cooking
• 650 g milk, or sweet cream
• 125 g suar
• 1 packet vanilla sugar, bourbon
• 50 g almond (s), whole, blanched and halved lenthways
• Cinnamon - sugar made from brown sugar for sprinkling

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Instructions

1. Knead the flour, sugar, vanilla sugar, salt, eggs and butter into a smooth dough. Cover and chill for 60 minutes.
2. Peel, quarter and core the apples. Cut into slices and drizzle with lemon juice so that they don`t turn brown.
3. Line the oven`s drip pan with baking paper, preheat the oven (electric stove 200 ° C, convection 175 ° C, gas level 3)
4. Roll out half of the dough in the drip pan, press down the edges a little. Mix the apples with the almonds and spread on the dough.
5. For the icing, stir the pudding powder with 150g of cold milk until smooth. Bring the remaining 500g milk to the boil with sugar and vanilla sugar. Stir in the mixed pudding powder, bring to the boil again briefly and pour over the apples.
6. Roll out the remaining dough a little larger than the tray and place on the apples. Carefully press the edges of the dough on. Sprinkle the cake generously with plenty of cinnamon sugar. Bake in the oven for about 60 minutes.
7. Let cool down well (preferably overnight), only then cut into 20 pieces.
8. Tip: tastes twice as good the next day!