Summary

Ingredients

• 600 g apples, sour
• 3 tablespoon lemon juice
• 250 g butter
• 300 g suar
• 1 packet vanilla sugar
• salt
• 5 egg (s)
• 250 g flour
• 0.5 ½ pack baking powder
• 100 g hazelnuts, round
• 1 teaspoon cinnamon powder
• 6 tablespoon milk
• 2 tablespoon hazelnuts, grated
• 100 g powdered suar
• 2 tablespoon calvados

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Instructions

1. Preheat the oven to 175 degrees. Peel, halve and core the apples. Drizzle the apples with lemon juice.
2. Beat the butter, sugar, vanilla sugar and salt until frothy. Add eggs one by one and stir in for about 1/2 minute each. Mix flour with baking powder, sieve onto the egg mixture and stir in.
3. Halve the dough. Mix one half with the ground hazelnuts, cinnamon and milk. Place both dough alternately in dots in a greased springform pan with a tube base insert (26cm). Place the apples on the dough with the curve facing downwards, press in a little and bake for approx. 50 minutes. Take out and let cool down. Take the cake out of the mold.
4. Roast the hazelnut leaves until golden brown and leave to cool. Mix the icing sugar with the calvados, brush the cake with it and sprinkle with the nut flakes.
5. Tips:
6. Instead of the calvados you can also use water or you can use almond flakes instead of the hazelnut flakes.