Apple Muskmelons Cake

Ingredients

• 150 g flour
• 1 pinch salt
• 2 tbsp sugar
• 75 g cold butter
• 1 egg
• 1 kg apples
• 1 tbsp butter
• 75 g sugar
• 2 tbsp lemon juice
• 1 cinnamon stick
• 2 packets vanilla pudding powder (for baking)
• 3 tbsp ground almonds
• 1 Egg white
• sugar‑cinnamon mix (for sprinkling)

Instructions

1. 1.

   Sift the flour onto a work surface, mix with salt and sugar, and make a well in the center. Cut the cold butter into small pieces and distribute around the well; add the egg, about 2 tbsp cold water, and cut all ingredients together with a knife until small dough crumbs form. Quickly knead by hand into a dough, shape into a ball, wrap in cling film, and chill for about 30 minutes.

2. 2.

   Peel, quarter, core, and slice the apples into leaf‑shaped pieces. Sauté in butter, then add sugar, lemon juice and the cinnamon stick; cook while stirring occasionally for about 20 minutes until the apples break down. Remove the cinnamon stick, take off the heat and let cool. Stir in the pudding powder. Set aside 5 tbsp of apple purée.

3. 3.

   Preheat the oven to 160 °C fan‑fry. Butter the pan.

4. 4.

   Press the dough into the pan with your hand, forming a thin edge. Leave the bottom slightly thicker and sprinkle with almonds. Pour in the apple purée and smooth it out.

5. 5.

   Beat the egg white until stiff and fold it into the remaining apple purée. Spread over the filling and bake for about 1 hour. Remove from the oven, let cool in the pan, and dust with cinnamon sugar. Serve with whipped cream if desired.