Summary

Ingredients

For the ground:

• 230 g flour
• 1 tablespoon sugar
• 0.5 teaspoon ½ salt
• 140 g butter
• 1 egg yolk
• 4 tablespoon water, cold

For the filling:

• 1 kg apples, peeled, cut
• 40 g suar
• 1 lemon peel
• 0.5 teaspoon ½ cinnamon
• 0.5 teaspoon ½ cardamom, ground
• 4 tablespoon flour

For covering:

• 350 g sour cream
• 40 g suar
• 2 ½ teaspoons vanilla extract

For the sprinkles:

• 120 g biscuit (s) (whole rain butter biscuits), crushed
• 2 tablespoon sugar
• 0.5 teaspoon ½ cinnamon
• 3 ½ tablespoon butter

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Instructions

1. For the ground:
2. Mix the flour, sugar and salt; add the butter in small pieces. Mix egg yolks and water in a glass and pour over the batter mixture. Process everything into a dough, you may have to add 1-2 teaspoons of water. Chill the whole thing for about 1 hour. Put the chilled dough in a greased pan lined with baking paper - also make a border - and chill for another 30 minutes.
3. For the filling:
4. Mix the apples, sugar, lemon zest, cinnamon and cardamom together. Sprinkle the flour on top, stir everything together and place on the prepared dish.
5. Now place the cake on a baking sheet and bake at 200 ° C for 30 minutes. Then reduce the temperature a little (approx. 190 °), cover the cake with aluminum foil and bake for another 20 minutes.
6. In the meantime, mix the sour cream with the sugar and vanilla extract for the topping.
7. For the crumble mix the crushed biscuits with sugar, cinnamon and butter and refrigerate.
8. After the cake has baked for a total of 50 minutes, reduce the temperature to 175 ° C
9. Spread the sour cream topping evenly on the cake, form sprinkles out of the biscuit mixture and pour over it. Bake the cake for another 8 minutes (no longer).
10. Let cool before cutting and put in the fridge for a few hours.