Apple pie with almond cream

Category: Bakery products
Apple pie with almond cream

Ingredients

Dough:
wheat flour 180 g
almond 40 g
powdered sugar 80 g
butter 100 g
egg 1 PC
salt pinch
Cream:
almond 150 g
wheat flour 30 g
butter 150 g
powdered sugar 130 g
eggs 2 pcs
juice and zest of 1/2 lemon
apples 4 things
rum or cognac 1 tbsp. l

Cooking method

  • Dough:
  • Grind almonds with powdered sugar into small crumbs with the knives of a combine or blender in the "pulse" mode.
  • Add flour, cold butter and chop into crumbs. Add the egg and quickly knead the dough.
  • Grease a baking dish (24 cm) with oil, distribute the dough over the shape, forming sides of 3-3.5 cm.
  • Put the form with the dough in the refrigerator for 30-40 minutes.
  • Cream:
  • Grind the almonds into small crumbs.
  • Beat the softened butter with powdered sugar into a white fluffy mass. Add eggs, beating after each for about a minute.
  • Add flour, almonds and rum (or cognac) to the cream.
  • Peel the apples (preferably sour, I had an Antonovka), remove the core and cut into small pieces. Add zest and lemon juice, stir.
  • Mix apples with cream.
  • Place the cream on top of the cake base.
  • Bake at 190C (convection 170C) degrees for about 40 minutes until golden brown.
  • Leave the cake in the form for 15-20 minutes (put on the wire rack, if the form is detachable, gently remove the sides), then transfer to a serving plate.
  • Serve warm or cold.
  • Have a nice tea!
  • Apple pie with almond cream

The dish is designed for

6-8 servings

Time for preparing:

1 hour

Cooking program:

oven

Note

A source: 🔗

Husky
Marina, cake is a feast for the eyes! And I can imagine how delicious !! And most importantly, how on time !! The most apple season and apples need to be attached somewhere. And here is such a delicious !!
Thank you!!
Tata
Sonadora , very appetizing! Can I try it with another nut? I think not critical? Apples, too, the sea, where to attach?
SanechkaA
from the preview I found out whose photo it was, an incredibly seductive cake, the photo accurately conveys its aroma and taste I will bake in the near future!
lungwort
Marina, the pie is just a fairy tale. And most importantly, very on time. There are a lot of apples, I scatter them among relatives, dry them, define them in various dishes, pies and pancakes. And there are still a lot of them. There are apples and plums, almond flour should be brought from the store on Friday. Let's bake! Your apple and Marina-Twist are plum and both with almonds.
Twist
Marisha, the cake is amazing! As always, beyond praise!
MariS
I almost missed ...
Manechka, great pie! The main thing is just in time! Thank you!
Sonadora
Girls, Thank you! I would be glad if the recipe comes in handy, especially in the midst of the struggle with the apple harvest.
This cake cannot be called beautiful, it turns out to be quite ordinary and straightforward, but the taste of sour apples harmonizes very well with the sweetish nut cream.

Quote: Tata

Can I try it with another nut?
Tata, frangipan (as I understand that nut cream is here, that is what it is) means exactly almonds in its composition. What taste other nuts will give - I don't even know. Walnuts are definitely not suitable here, too bright taste and aroma, in my opinion. Only if you try hazelnuts.
lump
And at what temperature to bake? or I can't see?
Sonadora
Olya, thanks for noticing. 190C (convection170C) degrees. I added it to the recipe.
crossby
Baked today, delicious, baked at 170 for two hours. Thanks to the author, there was almond and hazelnut flour that needed to be used, so I applied it here;) I gave hazelnut flour to the cream, as for me, with almond flour, it would have a more delicate taste and vanilla would not hurt

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