Try this delicious cake recipe:
For the shortcrust dough, quickly knead the ingredients together, form a dough ball and rest the dough in the refrigerator for at least 30 minutes. Then roll out the dough to a thickness of about 4 mm and line a greased conical cake tin (26 cm ø) with the rolled out dough.
For the filling, peel the apples, cut them in half and remove the core with a baller. Cut 5 halves into 5 slices each and cover the bottom of the lined dish with the apple slices. Mix cinnamon and ground almonds and spread evenly over the apple slices. Cut the remaining apple halves into three wedges each and finely slice them.
For the glaze, beat sugar, salt, eggs and scraped vanilla bean for approx.
Beat for about 1 minute, fold in pudding powder (substitute cornstarch) and liquid whipped cream.
Pour one third of the icing into the prepared mold. Then spread the remaining apples evenly over the cake. Then pour the remaining icing over the top.
Bake the cake in the heated oven at 200 °C at top-bottom heat for about 60 minutes, cool a little and remove from the mold. Heat the apricot jam and brush the edge and surface of the cake with it. Decorate the edge of the cake with toasted almond flakes.
Tip: For a diameter of 28 cm, use 2 more apples.