Summary

Ingredients

For the dough:

• 250 g flour
• 50 grams sugar
• salt
• 125 g butter
• Butter, for the mold

For covering:

• 100 g almond (s), round
• 800 g apples
• 1 lemon (s), add the juice
• 50 g butter
• 30 grams sugar
• 1 pinch (s) cinnamon

For the cast:

• 30 g butter
• 1 teaspoon cornstarch
• 300 ml cream
• 60 g suar
• 1 packet vanilla sugar
• 2 egg (s)
• 1 egg yolk
• Sugar, for sprinkling
• Butter, for brushing
• powdered sugar

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Instructions

1. For the dough, mix flour and salt and knead with the cold butter and 2 tablespoons of water to form a smooth dough. Wrap in foil and let rest in the refrigerator for 30 minutes.
2. Grease a springform pan 24 cm with butter, preheat the oven to 180 degrees. Roll out the dough on a floured work surface, line the mold with it and sprinkle the base with the almonds.
3. Melt the butter for the topping.
4. Wash and peel the apples, remove the core and cut the pulp into wedges. Mix immediately with the lemon juice and then spread on the cake base. Brush with the melted butter and cover with sugar and cinnamon. Put in the oven for 15 minutes.
5. For the topping, stir together the sugar, vanilla sugar, eggs and egg yolks until frothy. Melt the butter in a pan, then sweat the cornstarch in it. Deglaze everything with cream, but do not bring it to the boil, then gradually add to the egg mixture. Pour this cream over the cake and bake for another 15 minutes.
6. After the baking time, brush the cake with a little melted butter and sprinkle with 1-2 tablespoons of sugar. Let it caramelize slightly over high heat, then take it out and let it cool down. Sprinkle with powdered sugar before serving.