Many people particularly like the apple pie in autumn and winter. It actually goes with the season if you use the right spices. Of course, cinnamon is the absolute number one in the run-up to Christmas. A little vanilla and the kick of the speculoos biscuits make this cake very special. Can’t wait for Christmas…
Many who have tried it say this apple pie recipe is the best in the world. We don’t dare. Although in Grandma’s recipe book, from which we took it, it was right at the top of the apple pie variants.
As soon as you start baking, you’ll notice that nobody can resist the aromas of Christmas. It really makes everyone’s mouth water. The delicious almond cream that comes as a topping on the cake is also special. Oh, just give it a try. Worth it!
Grandma’s Christmas apple pie – the recipe
What you need (for a 20-pack baking pan)
For the shortcrust pastry
125 grams of flour, 1 egg (size M), 30 grams of powdered sugar, 1 pinch of salt, 70 grams of cold butter
For the apple filling
2 apples (tart), 30 grams sugar, 1/2 teaspoon cinnamon powder, 30 grams spiced speculaas biscuits
For the almond paste
125 grams of softened butter, 120 grams of sugar, 1 packet of vanilla sugar, 2 eggs (size medium), 10 grams of flour, 125 grams of ground skinless almonds
Powdered sugar and flaked almonds for garnish
If you want to bake the cake in a 26-pan, you can simply double the amount of ingredients.
This is how it’s done
For the shortcrust pastry first mix together the flour, salt and powdered sugar. Then add the butter and egg and knead everything into a smooth dough, preferably with the dough hook of a hand mixer or in a food processor.
Then line a springform pan (diameter 20 centimeters) with baking paper and grease the edge thoroughly. Then put the shortcrust pastry in the mold and use your hands to form a base with a rim. Then put the springform pan in the fridge.
Preheat the oven to 170 degrees (top/bottom heat).
For the filling First, peel the apples, remove the core and cut into small cubes. Crumble the speculoos as finely as possible in a freezer bag using a rolling pin, for example. Then mix the diced apples, breadcrumbs, sugar and cinnamon powder thoroughly in a bowl.
Now it’s time for the almond paste. To do this, beat the butter, sugar and vanilla sugar with the whisk of the hand mixer for at least 5 minutes until fluffy. Add the eggs one at a time, beating each one for at least 30 seconds. Then fold in the almonds and flour as well.
Now spread some of the almond mixture onto the shortcrust pastry base. Then put the apple filling on top and cover everything with the remaining almond mixture. Sprinkle a handful of flaked almonds (more if you like) on top.
Now the cake goes into the hot oven. The bottom third should bake for about an hour. If the cake gets too dark, cover it with aluminum foil at the end. The chopstick test shows you whether the cake is baked through.
Be sure to let the cake cool completely after baking. Only then remove it from the mold and garnish with powdered sugar to taste.
Enjoy your meal!