Summary

Ingredients

• 300 grams flour
• 1 egg (s)
• 1 pinch (s) salt
• 1 packet vanilla sugar
• 125 g butter
• 125 g suar
• 1 kg apples, tart
• 1 lemon (s), the juice it
• 1 teaspoon cinnamon
• 3 tablespoon sugar
• 50 g almond (s), chopped or round
• Fat for the shape
• Breadcrumbs for the mold

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Instructions

1. Grease a springform pan and line it with breadcrumbs.
2. Knead the flour, egg, salt, vanilla sugar, butter and 125 g sugar to make a shortcrust pastry. Shape into a roll, cut off a quarter of this and put in the refrigerator. Line the springform pan evenly with the rest of the roll and pull up one edge.
3. Peel and core the apples and cut into small, thin pieces, then pour the lemon juice over them. Fold in the cinnamon, 3 tablespoons of sugar and the almonds. Put the apple mixture on the cake base in the mold. If juice has leaked out of the apple mixture in the meantime, do not add it to the cake, otherwise the base will become soggy!
4. Take the rest of the dough out of the refrigerator and work it into a round, evenly thick dough lid that fits onto the cake in the springform pan. Poke a few holes in the lid with a meat fork or a kebab skewer.
5. Bake in a preheated oven at 170 ° C for about 45 minutes.