A cake recipe for all foodies:
Knead all dough ingredients with a mixer to a shortcrust dough, let it rest for 30 min. Roll out % of the dough on the bottom of a cake springform pan (0 26 cm), pull up the remaining dough as a rim on the pan.
Cut the peeled apples into quarters, remove the cores, sprinkle with the juice of one lemon and place them in the form of a ring, close together. Beat egg, fat, sugar and lemon peel until creamy, fold in flour briefly.
Whip the cream until stiff, fold into the batter. Form the dough on the apples, smooth, sprinkle with sugar and almond kernels, bake.
Circuit: 170 to 190 °C , 2nd slide bar v. U.
160 to 180 degrees , convection oven 60 min.
Cool the cake in the mold, then remove it.