Apple Cake with Calvados
- For the dough
- 250 grams
- 75 grams
- 1 pinch
- 150 grams
For the dough, mound the pastry flour with sugar on the work surface, mix with salt and make a well in the center of the flour. Cut the cold butter into small pieces and distribute around the well. Place the egg in the well with about 2-3 tablespoons cold water and chop all ingredients well with the knife, so that small crumbs arise. Knead with hands quickly into a ball, wrap in plastic wrap and refrigerate about 30 minutes.
For the topping, peel the apples, remove the cores with a corer, mix with honey, lemon juice and Calvados and let marinate 30 minutes. Then drain Calvados into a saucepan and cook over low heat until reduced slightly. Remove from heat, let cool slightly and mix with the jelly.
Preheat the oven to 180°C (approximately 350°F).
Roll out dough on a floured work surface to the dimensions of the pan of size and place dough in the pan, forming an edge. Line the bottom with the breadcrumbs and set the apples on top. Pour Calvados jelly filling in each hollowed center of the apples. Beat egg whites with 2 tablespoons sugar until stiff, then add remaining sugar and beat until shiny. Pour over the apples and bake in the preheated oven until golden brown, about 45 minutes.
Serve cake dusted with powdered sugar.