Ingredients
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Pate Brisee (the crust)
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110g, (1 stick) room temp Unsalted Butter
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30g Confectioners' Sugar
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1 tsp Cinnamon
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150g All-Purpose Flour
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Apples
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6 small Baking Apples
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1 Lemon
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Sand Cake Mixture
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2, room temp eggs
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pinch Salt
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150g All-Purpose Flour
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150g, room temp Unsalted Butter
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150g Sugar
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1 tsp Baking Powder
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Topping
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25g, melted Unsalted Butter
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approx 20g Sliced Almondsor slivered
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1/4 cup Sugar
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2 tsp Cinnamon
Directions
Steps
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1
Done
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Make the Pate Brisee doughMix all the ingredients with a mixer or food processor until it forms a dough. Line a spring form pan with parchment paper. Press the dough down and smooth outusing your hand or the back of a spoon. KEep cool in the refrigerator. |
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2
Done
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Prepare the applesCore and peel the apples. Slice in half. Use a small knife to make horizontal slices in the apple halves, but make sure not to cut all the way through. Set aside in a bowl with lemon juice so they do not brown. At this time, preheat the oven to 180°C/350°F. |
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3
Done
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Make the Sand Cake mixtureSeparate the eggs. With a mixer, whisk the egg whites with a pinch of salt until they are fluffly, approx. 3-5 min. Set aside. In another bow, mix the butter and sugar until it is smooth. Add the egg zolks and continue mixing. Sift the flour and baking powder and add the the butter/sugar mixture and beat again with the mixer. Add 1/3 of the egg white mixture and beat at low speed. Remove from the mixer and using a spatula, gently fold in the remaining egg white. Spread the sand cake mixture over the pate brisee dough crust. |
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4
Done
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Complete the Apple Sand Cake AssemblyAdd the prepared apples to the top of the sand cake mixture. Melt the remaining butter and brush over all the apples. Sprinkle the cake with almonds, Mix the sugar and cinammon and sprinkle over the entire top. |
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5
Done
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Bake the Apple Sand CakeBake uncovered on the middle rack for 45 minutes. This apple sand cake pairs well with fresh whipped cream or vanilla ice cream. |
