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🍰 Apple Cake with Whipped Cream Topping

381 kcal · 30 min · 4 servings

Ingredients

• 150 g spelt flour Type 1050
• 50 g ground almond kernels (peeled)
• 1 pinch salt
• 1 egg
• 100 g raw cane sugar
• 160 g butter
• 400 ml apple juice
• 1 packet vanilla pudding powder (for 500 ml liquid)
• 3 tbsp lemon juice
• 6 tart apples
• 200 ml whipping cream
• 80 g sliced almonds
• 1 packet cream stabilizer

Instructions

1. 1. Put the flour, ground almonds, a pinch of salt, the egg, 50 grams of cane sugar, and 140 grams of cold butter into a bowl.
2. 2. Quickly work the ingredients into a soft dough.
3. 3. Shape the dough into a ball.
4. 4. Wrap the dough ball in cling film.
5. 5. Place the foil with the dough in the refrigerator for about 30 minutes.
6. 6. Press the dough into the greased tin.
7. 7. Spread the dough evenly over the base and up the sides of the tin.
8. 8. Place baking paper on the dough.
9. 9. Weigh down the baking paper with dried beans or peas.
10. 10. Preheat the oven to 160 degrees Celsius conventional heat (140 degrees Celsius fan or gas mark 2).
11. 11. Bake the cake base in the oven for approx. 20 minutes.
12. 12. Remove the cake base from the oven.
13. 13. Remove the baking paper and the beans.
14. 14. Let the cake base cool completely.
15. 15. Set aside 3-4 tablespoons of the apple juice.
16. 16. Whisk the pudding powder into the side apple juice until smooth.
17. 17. Bring the remaining apple juice and lemon juice to a boil in a saucepan.
18. 18. Peel the apples.
19. 19. Halve the apples.
20. 20. Remove the cores of the apples.
21. 21. Cut one apple into wedges.
22. 22. Cook the apple wedges in the juice for about 1 minute over low heat.
23. 23. Remove the apple wedges from the juice with a slotted spoon.
24. 24. Let the apple wedges drain.
25. 25. Whisk the prepared pudding powder into the hot juice while stirring.
26. 26. Continue cooking the mixture until it thickens.
27. 27. Cut the remaining apples into small cubes.
28. 28. Add the apple cubes to the pudding.
29. 29. Mix everything well.
30. 30. Remove the saucepan from the heat.
31. 31. Let the apple filling cool slightly.
32. 32. Caramelize the remaining cane sugar with 1 tablespoon of cream and the rest of the butter in a hot pan.
33. 33. Stir the sliced almonds into the caramel mixture.
34. 34. Spread the mixture onto a baking sheet lined with baking paper.
35. 35. Allow the praline to cool and harden.
36. 36. Break the hardened praline into small pieces.
37. 37. Whip the remaining cream with the cream stabilizer until stiff.
38. 38. Spread the whipped cream over the cooled cake base.
39. 39. Decorate the cake with the apple wedges.
40. 40. Sprinkle the broken praline over the cake.
41. 41. Serve the cake.

Nutrition per serving

• kcal: 381
• Protein: 6 g · Fett/Fat: 23 g · Carbs: 38 g