Apple Cake with Almond Topping (Apfelkuchen mit Mandeldecke)

Ingredients

For the dough

• 400 g Flour
• 100 g ground hazelnuts
• 250 g Butter
• 150 g Sugar
• 1 packet Vanilla sugar
• 1 pinch Salt
• 2 large egg yolks

For the filling

• 750 g tart apples
• 50 g Sugar
• 1 packet Vanilla sugar
• 2 tbsp Apple whiskey (or Apfelkorn)
• 1 Lemon (juice and zest)
• Cinnamon
• Rum (flavouring)

For the almond topping

• 50 g Butter
• 3 tbsp Milk
• 1 tbsp Honey
• 75 g Sugar
• 100 g sliced almonds

Equipment

• KitchenAid Artisan 5KSM175PS stand mixer

Instructions

Dough:

1. 1.
   Mix the butter, sugar, vanilla sugar and salt, then add the egg yolks.
2. 2.
   Add the flour and hazelnuts, quickly knead into a shortcrust dough and let it rest in the fridge for 30 min.

Filling:

1. 3.
   Peel, core and dice the apples.
2. 4.
   Add all the ingredients, mix well and let it sit.
3. 5.
   Roll out the dough and line the springform pan with it.
4. 6.
   Important: Sprinkle breadcrumbs over the base to soak up the juice from the apples! If the apple filling has too much liquid, please drain it beforehand. If needed, the dough in the pan can also be blind-baked for approx. 15-20 min.
5. 7.
   Spoon the filling onto the base.
6. 8.
   Then fold over the edge of the dough.
7. 9.
   Next, place a thin layer of dough on top as a lid and simply cut off the edge.
8. 10.
   Press the lid down lightly.

Almond topping:

1. 11.
   Preheat the oven (conventional (top/bottom heat) 200°C)
2. 12.
   Put the butter, milk, honey and sugar in a pot and bring to a boil while stirring.
3. 13.
   Simmer until light threads form when stirring.
4. 14.
   Then add the sliced almonds and stir them in.
5. 15.
   Immediately spread the almond mixture evenly over the cake. Don't press too hard and work quickly so that the dough lid stays intact.
6. 16.
   Into the oven it goes – bake for approx. 60 min.
7. 17.
   Then leave to stand for about 15-20 min., remove the baking tin and let cool completely.