About 20 pieces

For the almond:
100 g butter
* 90 g sugar
* 40 g of liquid honey
* 75 * g cream 200 g sliced ​​almonds

For the all-in-dough:
275 g wheat flour
* 2 * level tsp Dr. Oekter Backin 100g icing sugar
* 1 package Dr. Oetker vanilla sugar
* 3 eggs (size M)
* 170 g soft butter or margarine

For the topping:
1 ½ kg apples, such as Elstar apple jelly
* 100 g * 1 pack Dr. Oetker Pudding Powder Vanilla flavor
* 1 pack of vanilla-flavored dessert sauce, boil sugar * 40 g * 50 g breadcrumbs

Method:
For the praline butter, sugar, honey and cream in a saucepan and heat slowly, with stirring, bring to a boil. Stir in almonds and stir briefly boil again. Almond mixture to cool.

Preheat the oven. Top and bottom heat: about 180 ° C, hot air: about 160 ° C.

For the pastry flour with baking powder and mix in a mixing bowl. Powdered sugar, vanilla sugar, eggs and butter or margarine. The ingredients with electric mixer with beaters lowest first briefly, then processed at the highest level in about 2 minutes until smooth.

a back frame on a baking tray (30 × 40 cm, greased) place. Spread the dough on the baking sheet and flatten it.

Peel and halve the topping for apples, remove stems, remove seeds and grate coarsely grated on a budget.

Stir Apfelraspel with apple jelly. Pudding powder mix with sauce powder, sugar and bread crumbs, stir in the apple mix, spread on the pastry and give. The crispy give the apple mix. Crispy spread gently using two forks on it.

the baking tray in the preheated oven slide. The cake for about 45 minutes .

place the baking sheet to a wire rack. The apple cake to cool.

Apple tart with almond brittle