Apple Sheet Cake

Ingredients

• 250 g spelt flour Type 1050
• 100 g Ground Almonds
• 200 g butter
• 130 g whole grain sugar
• 2 eggs (medium size)
• 3 tbsp Milk (3.5% fat)
• 200 g Sour Cream
• 100 g ground hazelnuts
• 1.5 kg small apples (10 small apples)

Instructions

1. 1.

   Knead the flour with the almonds, butter and 100 g sugar. Separate one egg; set aside the whites and add the yolk and milk to the dough and knead again. Wrap and chill for 30 minutes. Roll the dough thin between two sheets of parchment paper and line a baking tray, leaving a small raised edge.

2. 2.

   Place the sour cream in a bowl. Separate the second egg and add the yolk. Whip the whites with the remaining sugar until stiff peaks form. Mix together with the hazelnuts into the sour cream. Spread this over the dough. Peel the apples, remove the core with a corer, slice them thinly. Arrange the apple slices on top of the cake in a scattered pattern.

3. 3.

   Bake the Apple Sheet Cake in a preheated oven at 180 °C (convection: 160 °C; gas: level 2–3) for about 40 minutes.