Summary

Ingredients

For the dough:

• 400 ml cream
• 200 g suar
• 1 pinch (s) salt
• 1 packet vanilla sugar
• 5 egg (s), size M
• 300 grams flour
• 80 g cornstarch, fine
• 1 packet baking powder
• some lemon peel, grated

For covering:

• 1 ½ kg apples (Boskoop, Elstar, etc., sour variety)
• 4 tablespoon lemon juice, freshly squeezed
• 100 g butter
• 100 g suar
• 5 tablespoon cream or milk
• 120 g flaked almonds
• some cinnamon, to taste

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Instructions

1. Peel, core and quarter the apples and cut into thin slices. Mix quickly with the lemon juice so they don`t turn brown.
2. FOR THE DOUGH:
3. Whip the cream until semi-stiff, stir in the sugar, vanilla sugar, a pinch of salt and the lemon zest. Work in the eggs one by one. Mix the flour, cornstarch and baking powder, add to the mixture and fold in loosely with a wooden spoon. Spread the dough on a baking sheet lined with baking paper and cover with the apple slices in a fan-like manner.
4. Preheat the oven to 200 ° C.
5. Total baking time 30 minutes.
6. First slide the baking sheet into the oven on the 2nd rail from the bottom (with top / bottom heat) and prebake the cake for 15 minutes.
7. FOR COVERING:
8. While prebaking, slowly melt the butter in a small saucepan, add sugar, milk and a little cinnamon (to taste) and bring to the boil while stirring constantly and let it caramelize. Stir in the almond flakes.
9. After 15 minutes of baking time, quickly distribute this mixture on the pre-baked cake and bake for another 15 minutes at the same temperature. This time, please slide the sheet onto the 2nd rail from above! The almond topping should be golden yellow in color.
10. After the baking time, let the cake cool down for approx. 1 hour.
11. TIP:
12. A large scoop of vanilla ice cream goes well with this.