Apple Sheet Cake
Almonds and hazelnuts are good suppliers of vitamin E, which help protect the body's cells against free radical damage.
Whole spelt flour goes particularly well with this rustic apple pie.
- For the crust
- 9 ounces Pastry flour
- 3 ½ ounces ground, peeled almonds
- 7 ounces butter
- 3 ½ ounces sugar
- 1 egg yolk
- 3 tablespoons Whipped cream
Preheat oven to 350°F.
For the crust, mix flour with almonds, butter, sugar, egg yolk and cream and knead into a smooth dough. Wrap in plastic wrap and refrigerate for 30 minutes. Roll out dough thinly between two sheets of baking paper and place on a baking sheet lined with baking paper. For the filling, pour sour cream into a bowl. Separate egg and add egg yolk. Beat egg whites with sugar until stiff. Stir hazelnuts into egg yolk mixture and fold in egg whites. Spread over dough. Peel apples, remove cores and cut into slices. Place apple slices on cake as desired.
Bake in oven for about 40 minutes. Melt butter, mix with honey and drizzle mixture over apples. Bake for an additional 10 minutes.
Whip heavy cream with sugar until stiff. Cut cake into pieces and serve with whipped cream.