Knead 500 g flour, baking powder, custard powder, 125 g icing sugar, vanillin sugar, 1 pinch of salt, lemon zest, egg and 250 g butter in flakes first with the dough hooks of the hand mixer, then with cool hands to a smooth dough. Put the short pastry in a cool place for about 1 hour. Melt 175 g butter. Mix 250 g flour, sugar and 1 pinch of salt in a bowl. Knead butter in a thin stream with the dough hooks of the hand mixer to form crumbles.
Peel and halve apples and cut out the core. Cut into the curvature of the apple halves several times. Sprinkle apples with 3 tablespoons of lemon juice. Roll out the short pastry on a greased baking tray (32x 38 cm). Place the apple halves on the dough. Spread crumbles over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 45-50 minutes. Remove the cake and let it cool down. Mix 50 g icing sugar with 2-3 tablespoons of lemon juice until smooth.
Spread crumbles over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 45-50 minutes. Remove the cake and let it cool down. Mix 50 g icing sugar with 2-3 tablespoons of lemon juice until smooth. Spread the icing over the cake. Whipped cream tastes good with it
Waiting time approx. 40 minutes