Summary

Ingredients

• 100 g butter
• 100 g suar, brown
• 1 packet vanilla sugar
• 2 egg (s)
• 1 pinch (s) salt
• 4 drops flavor (lemon) or one tablespoon lemon juice
• 150 g flour (whole rain)
• 50 g cornstarch
• 2 teaspoons baking soda
• 4 tablespoon milk or water
• 1 kg apples
• 100 g flour (whole rain) for the crumble
• 50 g almond (s), round for the crumble
• 75 g suar, brown, for the crumble
• 100 g butter for the crumble
• Cinnamon to taste
• possibly powdered sugar

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Instructions

1. Peel half of the apples and prepare applesauce from them.
2. Stir butter until foamy and gradually add sugar, vanilla sugar, eggs, flour, cornstarch, baking powder, lemon flavor or juice and a pinch of salt. Add enough milk to make the dough fall from the spoon and tear it hard. Pour the dough into a springform pan (26 cm) and smooth it out (e.g. with a tablespoon that is repeatedly dipped in water).
3. Peel and cut the other half of the apples into eighths or slices. Place a ring on the dough, leaving an edge of about 1 cm free. Possibly place the apples in two layers. Spread the applesauce on the dough so that it can pull into the holes between the apple wedges. Sprinkle cinnamon over everything.
4. Carefully roast the ground almonds in a pan without fat until they are lightly browned and have a pleasant smell. Warning, the almonds can burn in a flash! Knead the almonds with the other ingredients for the crumble, add cinnamon to your taste. Spread the crumble evenly over the apples, right to the edge of the pan. If you like it sweeter, sprinkle brew sugar over the crumble before baking or sifted powdered sugar after baking.
5. Preheat the oven to 195 °. Bake the cake at 175 ° to 195 ° for about 45 minutes and then let it cool down in the oven for 10 minutes.