Summary

Ingredients

• 2 cups whipped cream
• 150 grams sugar
• 1 packet vanilla sugar
• 1 lemon (s), grated zest it
• 5 egg (s)
• 375 grams flour
• 1 packet baking powder

For covering:

• 1 ¼ kg apples, tart
• 4 tablespoon lemon juice

For the cast:

• 100 g butter
• 100 g suar
• 4 tablespoons milk
• 60 g almond (s) (flakes)

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Instructions

1. Peel, quarter and core the apples, cut lengthways into wedges and mix with the lemon juice.
2. For the batter, pour the cream into a mixing bowl. Add the sugar, vanilla sugar and lemon zest to the cream and whip everything until it is half stiff. Mix in the eggs one by one. Sift flour and baking powder, stir in briefly. Spread the dough in a greased juice pan. Cover with the apple wedges. Bake in the hot oven at 200 degrees on the second rack from the bottom for 15 minutes.
3. In the meantime, bring the glaze of fat, sugar and milk to the boil and mix in the almonds. After 15 minutes, distribute the mixture selectively on the cake. Bake for a further 15 minutes on the second rack from above.