Summary

Ingredients

• 250 g mararine, vean (Alsan), room temperature
• 170 grams sugar
• 200 g wheat flour or spelled flour
• 180 g hazelnuts or almonds, round
• 1 teaspoon cinnamon powder
• 1 teaspoon vanilla sugar
• 1 pinch baking powder
• 1 pinch (s) salt
• 50 g flaked almonds
• 1 tablespoon, leveled cornstarch
• 500 g apples or other fruit (e.. cherries, plums, rhubarb, )
• 2 tablespoon sugar, brown
• Fat for the shape
• Possibly breadcrumbs, vegan for the form
• possibly powdered sugar for dusting

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Instructions

1. Grease a 16-inch springform pan well. If necessary, swivel out with a little breadcrumbs so that the cake can be removed more easily from the pan.
2. Mix the flour with the baking powder and place in a mixing bowl. Add the soft margarine, the ground hazelnuts, sugar, cinnamon and a pinch of salt and knead with the hand mixer to a crumbly dough. Now quickly knead the fine crumbs into coarse crumbles with your hands.
3. Put 3/4 of the crumble in the greased springform pan and distribute evenly on the base and the edge and press down well. Put the almonds on the dough and sieve the cornstarch over it with a sieve.
4. Peel and quarter the apples and cut into thin slices. Sprinkle the apple pieces with the brown sugar and stir briefly. Now distribute the sugared apples on the cake base. Spread the remaining crumble evenly over the apples.
5. Now bake the cake in the oven preheated to approx. 180 ° C (top / bottom heat) for about 50 minutes. After baking, let it cool down and remove it from the springform pan. If you want, you can dust the cake with a little icing sugar after it has cooled down.