Summary

Ingredients

For the shortcrust pastry:

• 250 g flour
• 130 g mararine
• 60 g suar
• 1 egg (s)
• 1 packet vanilla sugar
• 1 teaspoon Baking powder
• 1 teaspoon cinnamon, optional

Also:

• 150 g butter
• 150 grams sugar
• 150 g flaked almonds
• 5 tablespoon milk
• 1 slice / n rusk, finely grated
• 3 large apples, soft, floury
• Fat for the shape

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Instructions

1. For the base, knead all the ingredients into a dough. If you like, you can add a teaspoon of cinnamon.
2. Press the shortcrust pastry into a greased springform pan and spread the grated rusks on top so that the base is lightly covered.
3. Peel the apples and cut into small cubes. Press this lightly on the ground. The apples should reach the edge of the dough. If not, add more apples.
4. For the almond mixture, first heat the butter in a pan. Add the sugar and let it melt for about 3 minutes while stirring. Then add the almond flakes and roast for about 3 minutes while stirring. As soon as the almonds get some color, add the milk.
5. Place the almonds on the apples, distribute evenly and press firmly.
6. Then bake the cake at 175 ° C for about 30 minutes. As soon as the almonds are nicely browned and crispy, the cake is ready.
7. Note: The almond mixture varies depending on the size of the springform pan. Use about 100 g butter, sugar and almonds each for smaller shapes, otherwise the mixture will be too thick and difficult to cut.