Covered apple-almond cake

Name: Covered apple-almond cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 30
Ingredients: 750 g Flour; 3 TSP Baking Powder; 375 g cold butter; 400 g Sugar; 1 pinch Salt; 3 Eggs (size M); 150 g Raisins; 2 TABLESPOONS Rum; 150 g Almond slivers; 2 kg sour apples; 7-10 Tbsp peel and juice of 1/2 untreated lemon; 1 TEASPOON Cinnamon; 20 g Cornstarch; 1 Egg Yolk; 2 TABLESPOONS Whipped cream

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 30

750 g Flour
3 TSP Baking Powder
375 g cold butter
400 g Sugar
1 pinch Salt
3 Eggs (size M)
150 g Raisins
2 TABLESPOONS Rum
150 g Almond slivers
2 kg sour apples
7-10 Tbsp peel and juice of 1/2 untreated lemon
1 TEASPOON Cinnamon
20 g Cornstarch
1 Egg Yolk
2 TABLESPOONS Whipped cream

Directions

1
Mix flour and baking powder. Knead butter in flakes, 350 g sugar, salt and eggs. Cover and chill for about 30 minutes. Wash the raisins, dab dry and sprinkle with rum. Roast almonds in a pan without fat.
2
Peel and quarter the apples and remove the core. Cut apples into small pieces. Bring to the boil with 1/8 litre water, remaining sugar, lemon peel, lemon juice and cinnamon. Steam for 5 minutes. Mix cornflour in a little cold water and thicken the apple compote.
3
Mix in almonds and raisins. Halve the amount of dough and roll out one plate the size of the fat pan (approx. 42 x 37 cm) between 2 layers of cling film. Grease the fat pan. Line with a layer of dough.
4
Prick the dough several times with a fork. Pre-bake in a hot oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10 minutes. Spread apple compote on the dough. Cover with the second plate.
5
Carefully score the dough with a fork in a wavy shape. Whisk egg yolk and cream. Spread the dough with it. Bake at the same temperature for 30-40 minutes. If you like to serve, spray a thick spot of whipped cream onto each piece.