Apple pie or cake is one of our familie's favorite Sunday treats. Luckily our apple trees were bursting full of nice apples. So, besides a lot of pies we made some juice, compote and also dried them for snacking. Most apples can also be kept for several month, if stored in a cool dry place, like a basement.
I often make apple pie with a streusel topping, this time I changed it to a "bee-sting". A bee-sting is a caramelized almond topping, with butter and cream. It is similar to a florentine cookie, and very delicious. For the apples I would suggest to use a mix of tart and sweet apples. Boskop and Elstar are some good choices.
I often make apple pie with a streusel topping, this time I changed it to a "bee-sting". A bee-sting is a caramelized almond topping, with butter and cream. It is similar to a florentine cookie, and very delicious. For the apples I would suggest to use a mix of tart and sweet apples. Boskop and Elstar are some good choices.
Apple Cake with Almond "Bee-Sting" Topping
makes one 28 cm (11-inch) round cake
shortcrust:
350 g flour
150 g sugar
1/4 tsp. pure vanilla extract
pinch of salt
150 g butter, cold and cut in cubes
2 eggs
filling:
8-10 apples
juice of 1 lemon
250 g sour cream
4 eggs
75 g sugar
1 tbsp. corn starch
1 tsp. cinnamon
topping:
75 ml whipping cream
75 g butter
75 g sugar
150 g sliced almonds
For the shortcrust dough put the flour, sugar, vanilla, salt, butter and the eggs together in a food processor. Pulse a few times, until the dough comes together. Form a ball, wrap into cellophane and put in the fridge for about one hour.
Peel the apples and slice them into quarters. Take the cores out and cut into slices, then sprinkle with lemon juice.
Preheat the oven to 180°C (350°F). Line a 28 cm (11-inch) springform pan with parchment paper.
Roll out the dough on a floured surface to fit the bottom of the form. Keep the rest of the dough for later. Prick the dough with a fork and bake for about 10 minutes.
Take the form out of the oven and raise the temperature of to 200°C (400°F).
Roll out the remaining dough for the rim of the cake. If the form is slightly cooled press the dough into the form. Arrange the apples on top of the dough.
In a bowl mix together the sour cream, eggs, sugar, corn starch and the cinnamon. Pour over the apples and bake for 30 minutes.
In the meantime bring the cream, butter and sugar to boil. Stir in the almonds. Pour the mixture, when it is still warm, over the cake on top of the apples. Reduce the heat to 180°C (350°F). Bake the cake for another 40 minutes. Let cool completely in the form on a wire rack.
Peel the apples and slice them into quarters. Take the cores out and cut into slices, then sprinkle with lemon juice.
Preheat the oven to 180°C (350°F). Line a 28 cm (11-inch) springform pan with parchment paper.
Roll out the dough on a floured surface to fit the bottom of the form. Keep the rest of the dough for later. Prick the dough with a fork and bake for about 10 minutes.
Take the form out of the oven and raise the temperature of to 200°C (400°F).
Roll out the remaining dough for the rim of the cake. If the form is slightly cooled press the dough into the form. Arrange the apples on top of the dough.
In a bowl mix together the sour cream, eggs, sugar, corn starch and the cinnamon. Pour over the apples and bake for 30 minutes.
In the meantime bring the cream, butter and sugar to boil. Stir in the almonds. Pour the mixture, when it is still warm, over the cake on top of the apples. Reduce the heat to 180°C (350°F). Bake the cake for another 40 minutes. Let cool completely in the form on a wire rack.
Enjoy and Guten Appetit!
