Apple Dream

Sift the flour on a surface, press a bulge in the center. Egg and juice of one lemon in the bulge form, on the edge of the flour evenly distribute the light butter in pieces, the sugar, salt and vanilla sugar. Quickly knead all the ingredients together from the outside in to form a smooth dough, shape into a ball and rest in a sealable container in the refrigerator for thirty minutes.

Peel the apples, cut them into quarters and remove the core. Cut the apple quarters into small slices, sprinkle with the juice of one lemon, sprinkle with the sugar and let them sit for a little while.

Preheat the oven to 175 degrees (gas mark 2).

Grease a baking tray with high edges or line with parchment paper. Roll out the shortcrust pastry to the size of a baking tray, place it on the baking tray and prick it a few times with a fork. Mix the curd with the light butter, sugar, egg yolks, custard powder and cornstarch until smooth. Mix for two to three minutes with the hand mixer on the highest speed.

Whip the egg whites to stiff peaks and fold into the curd mixture.

Spread half of the curd mixture on the short pastry base, form the apple slices on top and cover them with the remaining curd.

Mix the flour with the sugar, softened butter and vanilla sugar to make crumbles and spread them evenly on the surface of the cake. Bake the cake in the hot oven for about fifty minutes.

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