Summary

Ingredients

For the ground:

• 250 g flour
• 25 g chocolate puddin powder
• 0.5 ½ pack baking powder
• 125 g butter, soft
• 80 g suar, more if necessary
• 1 packet vanilla sugar
• 1 large egg (s)

For the filling:

• 200 g hazelnuts, round
• 100 g chocolate (preferably apple and cinnamon, otherwise dark or whole milk)
• 90 g suar, if necessary up to 100
• 1 packet vanilla sugar
• 0.5 teaspoon ½ cinnamon
• 1 pinch lemon peel, grated (Citroback)
• 1 tablespoon lemon juice
• 1 tablespoon brandy
• 2 large apples
• 2 large egg (s)

For covering:

• 5 m. Apples
• 100 g apricot jam

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Instructions

1. Grease a springform pan and line the base with baking paper. Briefly roast the hazelnuts in the pan and let them cool. Finely chop the chocolate.
2. Mix the butter with the sugar, vanilla sugar and the egg until frothy. Mix the flour with the pudding powder and the baking powder and gradually add (use a dough hook). Press the dough into the mold and press an edge 3 - 3.5 cm high. Chill until further use.
3. For the filling, grate the apples finely, drizzle with lemon juice and brandy and also refrigerate (if you like, you can let them steep a little longer). Separate the eggs, beat the egg whites with a splash of lemon juice and a pinch of salt until stiff. Mix the hazelnuts with chocolate, egg yolk, sugar, vanilla sugar, cinnamon, lemon zest and grated apple well. Then fold in the egg whites loosely and mix everything well. Spread the filling on the floor and smooth it out.
4. For the topping, core, peel and halve the apples and cut into the curvature. Place on top of the filling and brush with the apricot jam. Bake at 200 ° C top / bottom heat on the second rack from the bottom for about 20 minutes. Then brush the apples with jam again and bake for another 20 - 30 minutes. Possibly put on the grill for the last 5 minutes and let take some color (but not too much). Depending on the oven, the temperature may decrease a bit during baking, but the nut mass must no longer be liquid.
5. After baking, let it cool in the pan for about 15 minutes, remove the edge and let stand for another 15 - 30 minutes. then remove the bottom and let the cake cool completely.