Apple Cake with Cream Topping

Ingredients

• 150 g Spelt flour Type 1050
• 50 g ground almonds (peeled)
• 1 pinch salt
• 1 egg
• 100 g whole cane sugar
• 160 g butter
• 400 ml apple juice
• 1 packet vanilla pudding powder (for 500 ml liquid)
• 3 tbsp Lemon juice
• 6 tart apples
• 200 ml whipping cream
• 80 g almond slivers
• 1 packet stabilizing agent for cream

Instructions

1. 1.

   Knead the flour with ground almonds, salt, egg, 50 g whole cane sugar and 140 g cold butter quickly into a smooth dough. Shape into a ball and wrap it in cling film to chill for about 30 minutes.

2. 2.

   Place the dough in a greased pan if needed and press evenly onto the bottom and sides. Cover with parchment paper and dried legumes, then bake in a preheated oven at 160 °C (convection: 140 °C; gas: level 2) for approximately 20 minutes. Remove from the oven, discard the paper and legumes, and let cool.

3. 3.

   Meanwhile, set aside 3–4 tbsp of apple juice and mix with the pudding powder. Boil the remaining juice with lemon juice in a pot. Peel, halve, core the apples and cut one apple into wedges. Place them in the juice and simmer for about 1 minute over low heat. Remove with a slotted spoon and drain. Pour the whisked pudding mixture into the juice while stirring until it thickens. Cut the remaining apples into small pieces, add to the pudding, mix well, and remove from heat. Gently pour the warm mixture onto the tart base and allow to cool completely.

4. 4.

   For the brittle, caramelize the remaining whole cane sugar with 1 tbsp cream and the leftover butter in a hot pan. Add the almond slivers, stir, and spread everything on parchment-lined baking sheet. Once cooled and hardened, break or chop the brittle into pieces.

5. 5.

   Whip the remaining cream with the stabilizing agent until stiff peaks form and spread over the cake. Top with apple wedges and sprinkle with the brittle before serving.