On a sunday in Germany it was custom for our parents to have coffee and cake in the afternoon, often there would be visitors a time to catch up and having a rest. I bake that cake for years, it is easy and quick. The last time I made that cake we managed to eat the whole cake between the two of us in two days. We serve the cake without whipped cream or ice cream.
Pastry
250g plain flour
125g unsalted butter
50g sugar
1 egg
1 pinch of salt
Filling
3 Apples peeled, cored and cut in quarters and quarters cut in half again
Bee sting topping
100g unsalted butter
50g sugar
1 tsp vanilla essence
1 tbsp honey
2 tbsp cream
100g sliced almonds
Process flour, salt, butter and sugar in a food processor until crumbs form with the motor running add egg and process until a ball forms. Wrap in plastic and place in the fridge for at least 30 minutes. In the meantime prepare bee sting topping. Place butter, sugar, vanilla essence, honey and cream in a sauce pan bring to the boil stir in almonds take of heat and let mixture cool down stirring occasionally.
Preheat oven to 170 degrees
Prepare a 24 cm springform baking tin
Roll out pastry and line the spring form tin. Place apples neatly around the base they should fit snuggly. Spoon the bee sting topping over the top. Place in the oven and bake for 40 minutes. After this time take cake out of the oven and let it cool down before removing from the tin.
Coastal Delights 