Summary

Ingredients

For the dough:

• 200 g flour
• 100 g suar
• 100 g mararine
• 1 egg (s)
• 1 pinch baking powder

For covering:

• 700 g apples, e.. Boskoop
• 0.25 liter ¼ apple juice
• 1 packet vanilla pudding powder
• 1 tablespoon sugar

For the sprinkles:

• 110 g flour
• 100 g suar
• 90 g mararine
• 100 g hazelnuts, round
• 0.5 teaspoon ½ cinnamon

For the cream:

• 3 cups cream
• 3 packs vanilla sugar
• 3 packs cream stabilizer
• Cocoa powder, sweetened

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Instructions

1. Knead all ingredients for the dough together and put in a cool place.
2. Peel and clean apples and cut into cubes. Mix the vanilla pudding powder and 1 tablespoon of sugar with 3 - 4 tablespoons of apple juice, mix with the remaining juice and cook as instructed. Mix the apple pieces with the hot pudding.
3. Place the shortcrust pastry in a greased springform pan (Ø26cm) and press an approx. 2cm high edge upwards. Pour the apple mixture into the springform pan and smooth it out as far as possible.
4. Mix the ingredients for the crumble together until there are crumbles and spread over the apple mixture.
5. Bake at 175 ˚C (fan oven at 155 ˚C) for approx. 50 - 60 minutes. Let cool down well, preferably overnight.
6. Whip the cream, cream stiffener and vanilla sugar until stiff and pour onto the cake. Either put a cake ring around the cake and smooth the cream in it or you can spray the cream with a piping bag. Dust with cocoa powder as desired.