🍰 Classic Apple Cake with Shortcrust Pastry

Name: Classic Apple Cake with Shortcrust Pastry
Total time: 30 min
Yield: 4 servings
Ingredients: Sugar 220 g; Butter 350 g; Wheat flour, Type 405 450 g; Eggs 1 pc.; Vanilla extract 1 tsp; Salt pinch; Almonds, sliced 80 g; Apples, red 1500 g; Cinnamon 1 tsp; Lemon juice 4 tbsp; Apple juice 45 ml; Cornstarch 20 g; Icing sugar 100 g

569 kcal · 30 min · 4 servings

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Ingredients

Sugar 220 g
Butter 350 g
Wheat flour, Type 405 450 g
Eggs 1 pc.
Vanilla extract 1 tsp
Salt pinch
Almonds, sliced 80 g
Apples, red 1500 g
Cinnamon 1 tsp
Lemon juice 4 tbsp
Apple juice 45 ml
Cornstarch 20 g
Icing sugar 100 g

Instructions

1. Make sure all ingredients for the dough are cold.
2. Mix 150 g sugar with 300 g cold butter briefly.
3. Add flour, egg, vanilla extract, and 1 pinch of salt.
4. Knead the dough briefly until everything is combined.
5. Press the dough flat on a plate.
6. Chill the covered dough in the refrigerator for 1 hour.
7. Toast the almonds in a pot without fat.
8. Toast the almonds until they are fragrant and lightly browned.
9. Remove the almonds from the heat.
10. Transfer the almonds to a bowl and let them cool.
11. Wash the apples.
12. Cut the apples into quarters.
13. Remove the cores.
14. Cut the apples into coarse pieces.
15. Put the apple pieces into the pot.
16. Sauté the apples for 2-3 minutes.
17. Add 50 g butter and 70 g sugar.
18. Let the mixture caramelize briefly.
19. Add cinnamon and 3 tablespoons of lemon juice.
20. Stir in 45 g apple juice.
21. Simmer the mixture covered for about 5-10 minutes.
22. Mix 100 g apple juice with the starch until smooth and lump-free.
23. Preheat the oven to 180 °C top/bottom heat.
24. Knead the shortcrust dough briefly.
25. Take half of the dough.
26. Lightly flour a work surface.
27. Roll out the dough portion to 5 mm thickness.
28. Cut out the size fitting your pan using a tart ring.
29. Place the dough circle on a floured tart lifter and set aside.
30. Line the springform pan base with baking paper.
31. Place the tart ring on the base.
32. Shape the remaining dough into rolls.
33. Press the dough rolls against the inside of the tart ring.
34. Form a border about 5 cm high.
35. Trim the border smoothly with a knife.
36. Press the remaining dough pieces into the pan as an even base.
37. Mix the powdered sugar with 1 tablespoon of lemon juice.
38. Spread the glaze over the cooled cake.
39. Sprinkle the toasted almonds over the top.
40. Only cut the cake when it is completely cooled.

Nutrition per serving

kcal: 569
Protein: 6 g · Fett/Fat: 29 g · Carbs: 68 g