Summary

Ingredients

For covering:

• 1 ½ kg apples
• 3 tablespoon lemon juice

For the sprinkles:

• 750 g flour
• 375 grams sugar
• 1 pinch (s) salt
• 3 egg yolks
• 450 g butter, soft

For the cast:

• 600 g whipped cream
• 5 egg (s)
• 125 g suar
• 2 packs vanilla sugar

Also:

• Grease for the tin

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Instructions

1. Grease the drip pan. Peel the apples and cut lengthways into wedges. Immediately drizzle with lemon juice.
2. Mix the flour, 375 g sugar and salt. Add 3 egg yolks and butter in flakes. First work with the dough hook and then briefly with your hands into sprinkles. Spread about 2/3 of the crumble on the drip pan and press down as a base. Place the apple wedges close together.
3. Beat the cream, 5 eggs, 125 g sugar and vanilla sugar for about 1 minute until frothy. Pour over the apples. Spread the remaining crumble on top.
4. Bake in a hot oven at 200 ° C top / bottom heat (convection 175 ° C) for about 50 minutes.
5. Allow to cool after baking and dust with powdered sugar.