Summary

Ingredients

For the shortcrust pastry:

• 50 grams sugar
• 100 g butter, cold
• 150 grams flour

For the dough: (batter)

• 200 g butter, soft
• 175 grams sugar
• 1 packet vanilla sugar
• 3 egg (s)
• 300 grams flour
• 2 teaspoons, leveled baking powder

For the sprinkles:

• 40 g suar
• 40 g butter
• 80 grams flour

For covering:

• 4 medium apples, e.g. Braeburn, peeled, cut into not too small cubes
• cinnamon
• Ground hazelnuts
• sugar
• Fat, for the shape
• Flour, for the mold

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Instructions

1. Shortcrust:
2. Knead the butter, sugar and flour into a dough with your hands.
3. Grease and flour a 26 mm springform pan and loosen the edge of the pan. Shape the shortcrust pastry into a ball, lay it on the floor and use a rolling pin to spread it smoothly and evenly on the floor. Put the edge back on the mold.
4. Batter:
5. Beat the butter, sugar and vanilla sugar until frothy and stir in the eggs one by one. Mix flour with baking powder and stir in.
6. Pour the batter onto the shortcrust pastry and place the apple pieces on top and press in gently. If you like, sprinkle cinnamon, a little sugar and a little ground nuts over the apples.
7. Streusel:
8. Mix sugar, butter and flour and crumble on top of the cake.
9. Bake at 180 ° C top and bottom heat for about 60 minutes.