Apple Cake with Caramel

Ingredients

• 400 g whole wheat puff pastry
• 120 g raw cane sugar
• 1 kg tart apples
• 2 tbsp lemon juice
• 50 g ground almonds
• 2 tsp Cinnamon

Instructions

1. 1.

   Roll out the puff pastry to 3-4 mm thickness. Cut a circle about 36 cm in diameter or cut it into a shape and line a greased tart pan with it. The edges should slightly overhang. From the pastry scraps cut strips about 2 cm wide.

2. 2.

   Boil 60 g raw cane sugar with 60 ml water until it boils. Stir occasionally and let it caramelize lightly golden. Remove from heat and allow to cool.

3. 3.

   Peel, quarter, core the apples and slice the quarters into thin slices. Mix with lemon juice, almonds, 50 g raw cane sugar and cinnamon. Fill the tart pan and arrange the pastry strips in a lattice pattern over the filling. Press the edges of the base in and fold them wave‑shaped.

4. 4.

   Brush with caramel and sprinkle with remaining sugar. Bake in a preheated oven at 200 °C (convection: 180 °C; gas: level 3) for about 50 minutes until golden brown. If needed, turn on the grill briefly at the end.

5. 5.

   Remove from the oven and serve best while still warm.