Covered apple-calvados cake

Ingredients

Directions

1. 1

   Knead ground almonds, flour, fat, 120 g sugar, vanillin sugar, 1 pinch of salt and 1 egg first with the dough hooks of the hand mixer, then with hands. Cool for about 1 hour

2. 2

   Peel, quarter, core and chop the apples. Sprinkle with lemon juice. Boil apples with half of the apple juice, 100 g sugar and 8 tbsp Calvados. Cover and cook for 2-3 minutes. Stir more often. Mix starch with the rest of the apple juice, stir into the compote and bring to the boil again. Let cool down

3. 3

   Roll out approx. 2/3 of the dough on flour round (approx. 36 cm Ø). Place in a greased springform pan (26 cm Ø) and press down at the edges. Spread the compote on top. Whip the edges of the dough over the top. Roll out the rest of the dough round (26 cm Ø). Put into the form, press on

4. 4

   Bake in a hot oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for approx. 1 hour (cover after approx. 30 minutes if necessary). Let them cool down

5. 5

   Roast the flaked almonds. Beat the egg whites until slightly frothy, add 150 g icing sugar. Stir in 2 tablespoons of Calvados. Spread the cake with it. Sprinkle almonds over it. Let the icing dry. Sprinkle with 1 tbsp. icing sugar, decorate with apple and mint