Servings: 2 cakes
Calories: 550kcal
Materiaal
Ingredients
Almond sand dough
- 130 g butter
- 130 g sugar
- 2 eggs
- 350 g flour
- 40 g almond powder
- Pinch of salt
- Vanilla extract
Frangipane stuffing
- 80 g soft butter
- 100 g sugar
- 1 egg
- 100 g almond powder
- 50 g flour
- Almond extract
Topping
- 2 apples (cut into French fries)
Finish
- raftisnow
- pistachios (coarsely sliced)
- cover jelly
Instructions
The almond sand dough
- Mix the butter and sugar until creamy.
- Add the eggs one at a time and mix well.
- Add the flour, almond powder, salt and vanilla and knead into a cohesive dough.
- Press the dough flat and wrap the dough in plastic wrap and let rest in the refrigerator for at least 30 minutes.
The frangipane filling
- Beat the softened butter and sugar until fluffy.
- Add the egg and beat well.
- Then add the almond powder, flour and a few drops of almond extract.
- Mix until smooth.
Prepare the vanilla sauce
- Melt the butter in a saucepan over low heat. The butter should not fry.
- Beat the eggs in a separate bowl.
- Mix in the vanilla pudding powder and sugar.
- Add the mixture to the butter and thicken, stirring, to form a creamy sauce.
- Let cool briefly.
Apple Fries,
- Peel the apple
- Remove the core
- Cut the apple into two equal parts.
- Cut the apple into fine slices, hold them together, turn over and cut small fries.
- Put everything together in a bowl and use your hands to loosen the apple fries.
Composing the cake
- Preheat the oven: Preheat the oven to 180°C.
- Line a baking sheet with baking paper and place the greased cake pan on top.
- Roll out the almond-sand dough to a thickness of about 4 mm and line a greased cake pan. Press around the edge well ana. Let hang over the ring for about 5 minutes, only then remove the excess.
- Prick holes in the bottom with a fork.
- Spread the frangipane filling evenly over the bottom.
- Spread the apple fries over the frangipane filling.
- Then pour the slightly warm vanilla sauce over the apple fries.
- Attention, not too much because this will otherwise overflow during baking.
Bake the cake
- Bake the pie for about 35 minutes in the preheated oven, or until the top is nicely golden brown and the apples are lightly caramelized.
Finish
- Remove the baking ring and let the cake cool
- Smear the cake with a jelly.
- Finish the edge with some raftisnow
- Place some crumbled pistachios in the center
Voedingswaarden
Calories: 550kcal
Source and inspiration : CVO Ghent – fat and cooking dough course
Tips
- Make sure the baking sheet has edges, such that any over-added vanilla sauce stays on the baking sheet.
- Let the cake cool considerably before adding the jelly and raftisnow.
- Fan of cinnamon? Brush the apples with some cinnamon powder.
You can substitute almond shavings for the pistachios.
