Apple Pie

For the apple tart, grease a round cake pan (approx. 24 cm Ø) and preheat the oven to 180°C convection oven.

For the base, cream together the soft butter, sugar and egg yolks. Add a pinch of salt, some rum, the vanilla sugar and the almonds.

Mix the flour with the baking powder and the cinnamon, sift over the mixture and fold in as well. Beat the egg whites until stiff and gently fold into the mixture.

Peel and core the apples and chop them in a food processor or grate them coarsely.

Pour some batter into a pastry bag and pipe an approx. 2 cm thick rim of batter into the prepared mold.

Pour the finely chopped apple pieces into the center and press down a bit. Spread the remaining batter over the apple mixture and bake for about 35 minutes.

Let the cake cool in the pan for about 2 hours and then turn it out.

For the filling, mix the Guma Pâtisserie cream with advocaat, vanilla sugar and cream stiffener.

Whip until the cream is firm but still fluffy. Pour into a piping bag and decorate the edge of the cake with it.

Serve the apple tart.

Preparation Tip:

If desired, sprinkle flaked almonds over the apple tart.

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