Baked Apple Pie

A great cake recipe for any occasion:

For the shortcrust pastry, knead all ingredients together to make a smooth firm dough ball. Wrap the dough in cling film and chill for about 30 minutes.

In the meantime, mix rum raisins and sliced almond kernels. Cut out the core of the apples (with an apple corer) and remove the skin from the apples.

Grease a cake springform pan (26 cm ø) and sprinkle with breadcrumbs. Knead the dough briefly, roll it out and place it in the mold. Raise the edge of the dough about three centimeters so that the filling does not run out later. First place the apples close together along the edge and then place an apple in the center of the cake. Now fill the hollowed out center of the apples with the rum raisin and almond mixture.

For the cream, mix the pudding powder, sugar and vanilla sugar with 0, 1 liter of whipped cream until smooth. Bring the remaining whipping cream to the boil in a saucepan, remove from the heat and stir in the custard powder mixture. Allow the pudding to bubble briefly and pour over the apples, filling the spaces a tiny bit.

Put the cake in the oven for about one hour at 160 degrees convection (180 degrees bottom and top heat). The surface should be brown on the apples. Cool the cake for a day and cut only the next.

Tip: If you do not want to use rum raisins, you can soak dried raisins for an hour in a little apple juice ei

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