Apple Cake with Cinnamon Cream

Ingredients

• 250 g flour
• 100 g sugar
• 1 pinch salt
• 50 g ground almonds
• 150 g cold butter
• 2 Eggs
• flour (for dusting)
• fat (for greasing)
• 50 g Raisins
• 70 ml rum
• 700 g ripe tart apples (e.g., Granny Smith)
• 2 tbsp lemon juice
• 120 g almond sticks
• 1 tsp cinnamon powder
• 6 tbsp powdered sugar
• 1 egg yolk
• 200 ml whipping cream (at least 30% fat)
• 2 tbsp powdered sugar
• 1 tsp cinnamon

Instructions

1. 1.

   Mix flour, sugar, salt and nuts; sift onto a floured surface. Create a well in the center, scatter butter pieces around it, and crack eggs into the middle. Use a knife to cut through all ingredients until small dough crumbs form. Quickly knead with hands into a smooth dough, shape into a ball, wrap in cling film, and refrigerate for 30 minutes.

2. 2.

   Preheat oven to 200°C (400°F) with upper and lower heat. Knead dough again on a floured surface, roll out two-thirds thinly, and line a greased springform pan, lifting the edges. Roll the remaining dough thinly to fit the pan and refrigerate. Meanwhile soak raisins in rum.

3. 3.

   Peel, quarter, core apples, and slice or shave into thin pieces. Drizzle immediately with lemon juice. Drain raisins, reserving 1 tbsp of rum; mix with apples, almond sticks, reserved rum, cinnamon and sugar, then spread over the dough base. Cover with a dough lid, press edges firmly, brush with beaten egg yolk. Bake in preheated oven for 40-45 minutes until golden brown.

4. 4.

   Whip cream with powdered sugar and cinnamon until stiff peaks form; transfer to small bowls. Remove finished cake from pan, let cool briefly, carefully lift out, slice, and arrange on plates. Serve warm with the cinnamon cream.