Baked Apple Pie

A great cake recipe for any occasion:

Preheat the oven to 200 °C (gas mark 3).

Rinse the apples, pat dry, place on a baking tray and bake in the hot oven for thirty to forty minutes. The skin should be shiny and look plump. Cool the apples.

Knead a smooth short pastry from flour, light butter or possibly butter, the sugar as well as the egg yolks. Place in a sealed container and cool for about forty minutes.

Cover the bottom of a cake springform pan with parchment paper. Roll out the shortcrust pastry thinly on a lightly floured surface and line the bottom and sides of the tart springform pan with it.

Preheat the oven to 190 degrees (gas mark 2 1/2-3).

Cut the baked apples into quarters, remove the core and blossom end and chop the apples. Spread like apple puree through a sieve. Mix the applesauce with the almond kernels, sugar (1) and the cinnamon. Whip the egg whites until very stiff, sifting in the sugar (2). Fold the beaten egg whites into the apple mixture. Spread the apple filling evenly on the dough and smooth it down.

Bake in a hot oven for about forty-five minutes.

Cool the cake in the pan. Remove from the pan and brush the edges with the hot jam. Press the toasted almond flakes on the edge of the cake.

For the custard, make a pudding from the milk, sugar and the stirred custard powder. Sprinkle the custard thinly with powdered sugar and cool, then spread through a sieve. Beat the

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