Filled Apple Cake with Crumble

Ingredients

• 3 sour apples
• 1 tbsp Lemon Juice
• 245 g soft butter
• 130 g whole cane sugar
• 3 eggs
• Salt
• 450 g spelt whole wheat flour
• 2 tsp Baking powder
• 125 ml milk (3.5% fat)
• 50 g ground almonds
• 1 tbsp apple juice
• 250 ml Whipping Cream
• 1 pinch Cinnamon powder
• 30 g cashew paste (2 tbsp)

Instructions

1. 1.

   Peel the apples, quarter them, remove the core and cut into pieces or strips. Mix with lemon juice.

2. 2.

   Cream 175 g butter with 70 g sugar and gradually fold in eggs with a pinch of salt. Combine 350 g flour with baking powder and alternately stir into the butter mixture with milk. Pour dough into a greased and floured springform pan, spread smoothly, top two thirds of the apples and press lightly into the dough.

3. 3.

   For the crumble mix remaining flour with ground almonds, 50 g sugar, apple juice and remaining butter; rub between palms to form fine crumbs. Mix crumbs with remaining apples and scatter over the cake. Bake in preheated oven at 200 °C (180 °C fan) for about 45 minutes or until a skewer comes out clean; cover if browning too fast.

4. 4.

   Remove finished cake from oven, cool, release from pan and let fully set. Slice horizontally once.

5. 5.

   Whip cream with remaining sugar until stiff peaks form and spread over lower cake layer, place top layer on it and drizzle with cashew paste.