Apple amaretti cake with crispy base and quince jelly

For 8 people
  • 100 g Amaretti (Italian almond macaroons)
  • 250 g Flour
  • 1 pinch Salt
  • 100 g soft butter
  • 50 Milliliters of rapeseed seed oil with butter flavor
  • 2 pack vanilla sugar
  • 750 g medium-sized apples (e.g. Elstar, Boskop or Cox Orange)
  • 20 g Sugar
  • 1/2 teaspoon of cinnamon
  • 25 g soft butter
  • 1/2 glass quince jelly
  • 1 tablespoon apple juice
  • 50 g almond flakes ( for decoration)
70 minutes
Put the amaretti in a freezer bag, close it and roll over it with a rolling pin (or with your hand) until it is crumbled. Mix the flour, salt, butter and oil with the whisk of the hand mixer until a crumbly mixture is formed.
Mix the vanilla sugar and amaretti crumbs and stir in. Place on the bottom of a springform pan (24 cm diameter) and press down.
Wash, peel and quarter the apples, cut out the core and cut the pieces into wafer-thin slices. Spread the apple slices on the dough base like a roof tile.
Melt the butter over low heat, brush the apples with it. Then mix the cinnamon and sugar and sprinkle over the apples. Preheat the oven to 160 degrees and bake the cake at 160 degrees for about 30 minutes (may vary depending on the oven).
After baking, melt about half a glass of quince jelly and 1 tablespoon of apple juice in a saucepan until the mixture is thin. Then spread it on the finished cake with a brush. Decorate the edge with flaked almonds.
This cake can also be served warm as a dessert with a scoop of ice cream. Tip for a nicely even crunchy base: First distribute the crumbly mixture on the bottom of a springform pan, then press down with flat hands.
Then rub the back of a tablespoon with little pressure so that a smooth surface is created? run along the edge with the tip of the tablespoon.


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