Baked apple toffee slice

AUTHOR
Andrew Gay
DIFFICULTY
easy
RATING
3.6 16
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 20
  • 350 g + some flour
  • 100 g + 2 tablespoons + 3 tablespoons sugar
  • 1 Egg (Gr. M)
  • 250 g cold + some + 250 g butter
  • 1 Organic Lemon
  • 1 kg Apples (e.g. Elstar)
  • 6 TABLESPOONS golden syrup
  • 400 g Whipped cream
  • 50 g Almond slivers
  • 300 g Fresh cream
  • baking paper

Directions

  1. 1

    For the shortbread base, knead 350 g flour, 100 g sugar, egg and 250 g butter in pieces, first with the dough hooks of the mixer, then briefly with your hands to form the smooth dough. Cover and chill for about 30 minutes.

  2. 2

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease a square springform pan (24 x 24 cm; alternatively round, 26 cm Ø) and dust with flour. Press the dough in the form to a base, prick several times with a fork.

  3. 3

    Bake in a hot oven for about 20 minutes until golden brown.

  4. 4

    For the baked apple filling, meanwhile, wash the lemon hot, dab dry and finely grate the peel. Squeeze the lemon. Peel, quarter and core the apples. Mix with 2 tbsp. sugar, lemon peel and juice in an ovenproof dish.

  5. 5

    Take the shortbread base out of the oven and let it cool down. Turn up the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Stew apples in it for about 20 minutes until soft.

  6. 6

    For the toffee filling, boil 250 g butter, syrup and cream. Boil down at medium heat for approx. 25 minutes while stirring constantly until creamy. Roast the almonds in a pan without fat, turning constantly, until golden brown, take them out and let them cool down.

  7. 7

    Spread the baked apples on the shortbread base. Add hot toffee mixture, up to approx. 4 tbsp, and let cool. Stir the almonds into the remaining warm toffee mixture. Pour onto baking paper and allow to cool.

  8. 8

    Chill the cake and toffee almonds for about 1 hour.

  9. 9

    For the crème fraîche and 3 tablespoons of sugar, whisk with the whisks of the mixer for about 1 minute. Spread on the cake. Cut the toffee almonds into pieces and sprinkle over them. Carefully remove the cake from the tin.

  10. 10

    Cut into about 20 pieces.