Covered Apple Mustard Cake

For the covered apple and mustard tart, first prepare the dough: Cream room-warm butter with sugar and a pinch of salt. Gradually stir in the flour and cider. Transfer the mixture to a floured work surface and knead into a dough. Cover with plastic wrap and let rest in the refrigerator for 30 minutes.

Butter a springform pan. Roll out the dough and line the pan with it, raising a rim.

Peel the apples and cut them into wedges, removing the core. Mix the apple slices with the granulated sugar, sponge cake crumbs and some cinnamon and cover the dough base with it.

Bake the apple tart in the preheated oven at 200 °C for about 30 minutes.

Meanwhile, prepare the coating: Slit the vanilla pod lengthwise and scrape out the pulp. Whip the cream until stiff. Beat eggs, sugar and vanilla pulp until foamy. Fold in the cream and flaked almonds and empty the mixture over the baked cake. Bake the apple and mustard cake for another 12 minutes.

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