Apple and Almond Cake Recipe
Apple and Almond Cake
Welcome autumn with a delicious apple and almond tart! This crispy tart is the perfect autumnal treat to give you that cosy, warm feeling. With its combination of sweet-and-sour apples and nutty almonds, this apple and almond tart is a real treat for the palate that will send your taste buds into ecstasy.
The scent of freshly baked pastries fills the house, bringing to mind relaxed Sunday afternoons with a steaming cup of tea in Grandma’s living room. This apple tart is a real eye-catcher and is sure to be the highlight of your coffee table. The golden-brown, crispy crust is the perfect contrast to the juicy filling of apples and almonds. Just one glance at this tart is enough to make your mouth water.
As autumn sets in and the first cool days arrive, we long for comfort and relaxation. This apple tart fulfils all these desires and lets us experience the wonderful aspects of autumn in a very special way. With every bite, the harmonious flavour of the apples and almonds unfolds, allowing us to literally taste the colours of autumn.
The almonds give this tart a wonderful texture and make it an irresistible treat.
This apple tart is also a great way to showcase your baking skills. Be proud of the result and impress your friends and family with this autumnal delicacy. Thanks to the beautiful shortcrust lattice, the tart also looks absolutely stunning and is sure to make any sweet tooth’s heart skip a beat.
So, why not welcome autumn with this wonderful apple and almond tart? It’s the perfect combination of crunchy indulgence and autumnal cosiness. Head to the kitchen and be sure to give this recipe a go!
Key figures
Makes: 1 tart (Ø 20 cm)
Baking time: 20 minutes
Difficulty: Easy
Shelflife: 5 days
Shortcrust pastry
| Butter | softened | 90 g |
| Granulated sugar | 60 g |
| Salt | 2 pinches |
| Whole egg | 20 g |
| plain flour | 150 g |
Apple and almond filling
| Butter | softened | 100 g | ||
| Granulated sugar | Part 1 | 40 g | ||
| Lemon zest | 1/2 | ||
| Almonds | white, ground | 80 g | ||
| Bitter almond flavouring | 2–3 drops | ||
| Vanilla sugar | 6 g | ||
| Salt | 1 g | ||
| egg yolk | 50 g | ||
| egg white | 50 g | ||
| Granulated sugar | Part 2 | 20 g | ||
| plain flour | 45 g | ||
| Apple | sweet and sour | 1 (100 g) |
Making shortcrust pastry
Beat the softened butter with ahand mixeruntil light and fluffy, then add the granulated sugar. Once this is well mixed in, add a pinch of salt and the whole egg. Stir these two ingredients in briefly, then finally add the plain flour. Mix this in on a low setting. As soon as the mixture becomes crumbly, you can tip it onto your work surface and quickly knead it into a dough with your hands. Flatten the dough, wrap it in cling film and place it in the fridge for about 1 hour.
In the meantime, you can start preparing the apple filling.
Making the apple and almond filling
Once again, beat the butter until light and fluffy. As soon as it’s creamy, you can add the granulated sugar (part 1) and the lemon zest. Then add the ground white almonds together with thebitter almond flavouring, vanilla sugar and salt, and stir the ingredients well into the soft butter mixture. Next, you need to fold in theegg yolk.
Peel the apple, remove the core and cut it into fine, small pieces or grate it using a coarse grater. In a separate bowl, whisk theegg whiteswith the sugar (part 2) until stiff peaks form. Now fold this beaten egg whites into the almond mixture using arubber spatula. Next, sift the flour into the mixture and fold it in using the rubber spatula. Finally, add the finely chopped or grated apple and fold it into the mixture as well.
Assembling an apple cake
Take the chilled shortcrust pastry out of the fridge, knead it briefly by hand once more, and roll it out to a thickness of 3 mm usingrolling pins and a little flour.
Grease atart tin(Ø 20 cm) and dust it with flour.Looselyroll the shortcrust pastry onto asilicone rolling pinand unroll it over the tin. Press the pastry firmly into the grooves of the tart tin and trim off the excess edge with a straight-edged knife
Prick the base of the tart lightly with a fork, then spread a small amount of apricot jam over it (optional). Now spoon the prepared apple filling into the tart. Smooth the filling out as best you can.
Preheat the oven to 190 ºC (top and bottom heat).
Quickly knead the remaining shortcrust pastry into a dough and roll it out again to a thickness of 3 mm. Sprinkle a generous amount of flour over aLinzer lattice, place the rolled-out pastry on top and roll over the surface several times to emboss the pastry.
Now place the lattice over the apple tart, trim off any excess pastry hanging over the edge of the tin and, finally, brush off any excess flourfrom thepastry with apastry brush.
Now place the cake in the preheated oven for about 20 minutes and bake until golden brown.
Finishing the apple cake
Whilst the cake is baking, you can now prepare the apricot filling and icing. Simply heat 40 g of apricot jam with about 10 g of water. For the icing sugar glaze, mix 150 g of icing sugar with 30 g of water.
Take the cake out of the oven and place it on a cooling rack. Spread the apricot jam over the rack. Finally, glaze generously with the icing sugar glaze. It’s best to use a silicone brush for this.
It’s really important that you carry out these two steps whilst the cake is still nice and warm, as this is the only way the glazes will set and shine.
Storage and shelf life
The cake is, of course, at its best when it’s still lukewarm. Serve it straight from the oven with a scoop of vanilla ice cream and a pinch of cinnamon – it doesn’t get any better than that!
The tart will keep for about 5 days. It’s best to store it in acake boxat room temperature.
Nutritional information per 100 g
Energy value in kJ:1714 kJ |Energy value in kcal:412 kcal |Fat:27 g, of which saturated fatty acids: 12 g |Carbohydrates:35 g, of which sugars: 18 g |Protein:7 g |Salt:0.4 g
Related products
Rolling pin set 6 pieces
Professional silicone rolling pin 49 cm
Lattice punch heart, 30cm
Lattice punch Arabesque, 30cm
Bitter almond flavor, 50g
Quiche baking dish, Ø 20 cm
Silicone brush, 20 cm
Lattice punch classic, 30cm
Pasteurized protein powder 100 g
Pasteurized egg yolk powder, 100 g
White flour, 1 kg
Rubber scraper light blue, small
Rubber scraper light blue, large
Professional rolling pin 40 cm
Rubber scraper Red, small
Rubber scraper Red, large
Rubber scraper Pink, small
Rubber scraper Pink, large
Rubber scraper Black, small
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Leave a comment
Comments
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Rezept Apfel-Mandel-Tarte
By: Bea Auderset On 2024-03-13Einfach himmlisch gut und schnell gemacht. Tolles Rezept
Replied by: Thomas Ramseier On 2024-03-13
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Rezept Apfel-Mandel-Tarte
By: JUBinswanger On 2023-12-27Liebes Team von miniSchoggi.
Das kann doch nicht sein, dass die Tarte mit einer Backzeit von 20 min. genießbar oder gar durchgebacken ist.
Ich könnte mir vorstellen, dass die korrekte Backzeit mindestens 45 min. beträgt.Replied by: Nicholas Burk On 2024-01-08
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