Apple Sheet Cake with Cinnamon Crumble

Quarter apples, peel and core. Cut apple quarters into wedges and sprinkle with juice of one lemon.

Knead 150 g fat, 100 g sugar, 175 g almond kernels, flour, cinnamon and 1 pinch of salt together at the beginning with the dough hook of the hand mixer, then make crumbles with your hands.

For the sponge mixture, cream 250 g fat, 150 g sugar, vanilla sugar and 1 pinch of salt for approx. 5 min. Fold in the eggs one by one.

Mix 375 g flour and baking powder. Stir alternately with the whipped cream into the fat-egg mixture.

Spread the mixture on a greased baking tray. Place apple slices close together and sprinkle with crumble. Bake in the hot oven (electric oven 175 °C, convection oven 150 °C, gas mark 2) for approx. 35 minutes. Heat the jam. Brush the hot cake with it and let it cool down. Cut into pieces.

Serve with whipped cream

Have fun baking!

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