Summary

Ingredients

For the sprinkles:

• 100 g walnuts, chopped
• 150 grams flour
• 100 g suar
• 100 g butter

For the shortcrust pastry:

• 150 g butter
• 1 pinch (s) salt
• 50 grams sugar
• 2 egg yolks
• 250 g flour

For covering:

• 1 kg apples

For the filling:

• 2 egg whites
• 50 grams sugar
• 1 tablespoon honey
• 100 g walnuts, round
• 2 tablespoon breadcrumbs

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Instructions

1. Grease a 26 springform pan and place in the refrigerator.
2. For the crumble mix the nuts with flour and sugar (and a little cinnamon if you like), add the flaky butter and use a fork or your fingers to make crumbles of the desired size. Refrigerate.
3. For the shortcrust pastry, stir the butter with salt and sugar until foamy, stir in the egg yolks one after the other. Add the flour and work in. If necessary, add a little more water, so that a smooth, kneadable dough is formed. Press the dough into the prepared form and form an approx. 3 cm high edge. Place the lined form in the refrigerator for about 30 minutes.
4. Peel the apples, quarter them, remove the core and cut into fine wedges.
5. Beat the egg whites with a pinch of salt until stiff, then gradually add the sugar and honey and keep beating until the mixture becomes firm. Then fold in the walnuts and breadcrumbs.
6. Meanwhile preheat the oven to 180 ° C top / bottom heat.
7. Spread the filling on the shortcrust pastry, spread the apple wedges as evenly as possible, preferably in a circle. Sprinkle the crumble on top and bake the cake in the preheated oven for 35-40 minutes.