Apple frangipane cake

Frangipane is a classic French almond-flavored cream that is used both in desserts and in the preparation of various cakes. This cream is already mentioned in French cookbooks of the 18th century.

Preparation time: 1.5 hours
Level: Medium
Quantity: One cake that can be cut into 12-16 slices

Ingredients:
Crust:
170 g of cold butter
200 g wheat flour
50 g of sugar
4 egg yolks

Filling:
250 g of sugar
250 g of almond flour
50 g wheat flour
70 g room temperature butter
2 teaspoons of vanilla sugar
0.25 teaspoons of sea salt
5 eggs
2 large apples, sliced.

Preparation:

1. Use a food processor to make the cake base or make the dough by hand. Cold butter must be crushed with flour and sugar.
2. Add egg yolks and knead the dough until smooth. Do not knead the dough for too long, so that the gluten does not form a dense, tough network.
3. Sprinkle flour on the work surface and roll the dough thinly. Line a cake tin with dough, cover it with baking paper, and pour peas on top, or use baking balls to prevent the dough from sinking during baking.
4. Bake at 180 degrees C for 20 minutes until the edges of the dough start to brown slightly
5. Prepare the cake filling. To do this, mix butter, almond flour, wheat flour, sugar, a little sea salt, vanilla sugar, and eggs. Mix the cream until smooth.
6. Wash the apples, cut them in half and remove the apple core, slice the apples with the peel into thin slices.
7. When the cake base is ready, pour the almond cream on the cake base and place the apple slices on the surface of the cake. I layered an apple slice in a circular shape with a little overlap.
8. Put a little sugar on the apple slices, which will caramelize slightly when cooked.
9. Bake the cake at 180 degrees C for about 20 minutes until the surface of the cream starts to turn slightly brown and the apples are soft.
10. Let the cake cool and sprinkle powdered sugar on top.
    Ready!!

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