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That’s how it’s done:
Divide the shortcrust pastry into two parts, shape into flat “balls”, wrap in cling film and chill for 30-60 minutes.
For the filling:
Roast chopped almonds in a non-stick pan on a medium heat. Turn regularly and make sure they don’t burn. Allow to cool.
Meanwhile, wash the apples, peel, quarter, core and cut into 1 cm pieces/cubes.
Mix apple cubes with cinnamon, sugar, lemon juice and almonds. Set aside.
Preheat the oven to 180 degrees (top/bottom heat). Grease the springform pan (bottom and sides).
Roll out the shortcrust pastry on a floured work surface to a thickness of about 4 mm. Cut out 2 circles the size of the springform pan. Place one circle on the base of the springform pan. (Place the springform pan around the base and close it.) Cool the second base/lid on a floured plate until ready to use.
Knead the remaining dough again and roll it out to a thickness of 4 mm. Cut strips to the height of the springform pan and press them onto the edge of the pan.
Prick the shortcrust pastry several times with a fork. Place the apple mixture on the base and press down so that the surface is as even as possible.
Place the shortcrust pastry lid on top, press the edges together and cut a hole in the middle so that the moisture can escape during baking.
Bake the covered apple cake in a preheated oven for about 60 minutes until golden brown. Depending on the type of apple, the cake may take a little longer. Then cover with baking paper if necessary.
Remove from the oven and allow to cool on a wire rack. Allow to cool completely and then serve. Best with a scoop of vanilla ice cream.
Sprinkle with powdered sugar before serving.
Tips:
The red-fleshed apples are usually available shortly before Halloween in selected supermarkets, this time for example in Rewe. Here you can also order a 5kg box.
If the apple cake is not sweet enough, you can also mix a glaze from powdered sugar and water and pour it over the apple cake
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