Summary

Ingredients

For the dough:

• 150 g butter
• 1 tablespoon sugar, brown
• 4 drops butter-vanilla flavor
• 250 g flour

For covering:

• 4 apples, finely sliced

For the cream:

• 1 packet sauce powder, vanilla without boiling
• 200 ml milk
• 3 egg yolks
• 2 tablespoon sugar
• Macaroon mass:
• 3 egg whites
• 100 g suar, brown
• 150 g nuts or almonds, round
• some almond (s), peeled

Print Recipe Pin Recipe

Instructions

1. Prepare the shortcrust pastry and roll out about a third of the pastry to the size of the springform pan, cut off any excess edges and place on baking paper in a cool place.
2. Line a springform pan with the rest of the dough, forming a border of approx. 3 cm. Chill too.
3. For the vanilla cream, mix the sauce powder with the milk. Beat the egg yolks with the sugar and vanilla until creamy. Gradually stir in the mixed sauce with the mixer
4. For the macaroon mixture, beat the egg white with a little salt until stiff, pour in the sugar and continue to beat until a glossy, firm mixture is formed. Then fold in the almonds / nuts.
5. Now put the grated apples in the springform pan and distribute evenly. Pour the vanilla mixture over it and spoon the macaroon mixture over it, making sure that it is distributed as evenly as possible.
6. Wheel the dough sheet you kept back into approx. 1 cm wide strips and lay alternately lengthways and crossways (grid-like) over the cake. Place the almonds in the spaces between the dough. Spread the almonds and strips of pastry thinly with condensed milk.
7. Put the mold in the oven for about 45-50 minutes at about 180 ° C.