Baked apple toffee bar

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Cut 250 g butter into coarse cubes. Knead butter, 100 g sugar, flour and egg with the dough hooks of the hand mixer. Then quickly work into a smooth dough with cool hands. Cover and put in a cool place for about 30 minutes.

2. 2

   In a greased and floured square springform pan (24 x 24 cm), spread on the floor, press down evenly, prick several times with a fork. In a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see

3. 3

   manufacturer) bake for about 20 minutes.

4. 4

   In the meantime, wash the lemon hot and rub it dry. Grate the peel thinly, halve the fruit and squeeze the juice. Peel and quarter apples, remove core. Mix apples, 2 tbsp. sugar, lemon juice and peel and spread on a baking tray.

5. 5

   Remove the base from the oven and let it cool down. Increase the oven temperature (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) and braise apples in it for approx. 20 minutes until soft.

6. 6

   Meanwhile put the remaining butter, syrup and cream in a saucepan, bring to the boil and simmer for approx. 25 minutes at medium heat, stirring continuously, until a thick, creamy mixture is formed.

7. 7

   Roast the almonds in a coated pan without fat while stirring constantly. Spread apples on the biscuit base. Spread the caramel mixture evenly on top, except for 4 tbsp. Leave to cool and chill for approx. 1 hour.

8. 8

   Add the remaining caramel to the almonds, mix and spread on baking paper, allow to cool completely.

9. 9

   Whip the crème fraîche and 3 tbsp. sugar with the whisk of the hand mixer for approx. 1 minute. Spread immediately on the cake and decorate with almond caramel. Cut the cake into pieces and serve.

10. 10

    Sprinkle with chocolate sauce to taste.

Nutrition Facts

KCAL
450 kcal

CARBS
32 g

FATS
34 g

PROTEINS
4 g