Summary

Ingredients

• 600 grams flour
• 300 g suar
• 1 point vanilla sugar
• 300 g butter
• 100 g double cream cheese
• 3 egg (s)
• 1 ½ kg apples, sour apples, e.g. Boskoop
• 1 ½ lemon (s), juice it
• 450 ml apple juice, clearer
• 2 tablespoon jelly (quince)
• some rum aroma
• 2 packs pudding powder, vanilla
• 3 tablespoon breadcrumbs
• 6 tablespoon almond flakes
• 150 g powdered suar
• Fat, for the tin
• Flour, for the work surface

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Instructions

1. Put the flour, 200 g sugar, vanilla sugar, butter in pieces, cream cheese and 2 eggs in a mixing bowl. First knead with the dough hook of the hand mixer, then quickly with cool hands to form a smooth dough. Cover and chill for about 1 hour.
2. Peel, quarter, core and cut the apples into pieces. Mix with lemon juice up to 3-4 tablespoon. Bring 350 ml apple juice, jelly, 100 g sugar and rum flavor to the boil. Cover and let the apple pieces simmer for about 5 minutes, then remove from the heat. Mix the pudding powder and 100 ml apple juice and add to the compote. Simmer for approx. 1 minute while stirring, then allow to cool.
3. Grease the baking sheet of the oven (approx. 39x32cm) and dust with flour. Roll out half of the dough on a floured work surface the size of the baking sheet and place on the baking sheet. Scatter breadcrumbs on top. Spread the compote on the floor, leaving a 1 cm wide border free all around. Roll out the remaining dough to the same size. Place on the apples. Press the edges of the dough together well. Whisk 1 egg. Prick the pastry lid several times with a fork and brush with the egg.
4. Bake in the preheated oven, electric stove 200 ° C / convection 175 ° C / gas mark 3 for approx. 35-40 minutes. Let the cake cool down.
5. Roast the almonds in a pan until golden and allow to cool. Mix the powdered sugar and 3-4 tablespoons of lemon juice until smooth and spread on the cake. Sprinkle with almonds. Let the casting dry.
6. Cut into 16 pieces.