9” Pan with removable bottom.
Oven: 75′ to 170ºC
This cake has 3 steps:
85gr unsalted butter cut into small cubes
142gr pastry flour
¼ teaspoon salt
⅛ teaspoon baking powder
64gr cream cheese
14gr heavy cream (38% fat)
7gr cider vinegar
All dough processing should be done with cold product in a cool atmosphere.
Place the flour, salt and baking powder in a bowl and mix.
Add the cream cheese and passing the mixture between your fingers until it resembles coarse meal.
Add the butter and continue mixing with your fingers to make butter in flakes.
Cover the dough with plastic wrap skin and refrigerate for 10 ‘or until butter is firm.
Once cooled, sprinkle the dough with cream and vinegar, stirring gently with a spatula.
Kneading the resulting mixture until it holds together in one piece and feels slightly stretchy when pulled.
Wrap the dough with plastic wrap, flatten into disk shape and refrigerate about 45 ‘(if possible it is preferable overnight).
Over time, removed from the refrigerator, stir lightly and roll the dough into a circular shape and place on prepared pan with butter or cooking spray and flour.
Refrigerate until it is complete.
9 golden apples (sweet) or Smith (acid), according to taste, peeled and cut into cubes of about 1-2cm.
¾ teaspoon cinnamon
150g brown sugar
½ lemon, juice only
50g sultanas (optional)
150g almond flour
In a bowl put apples, lemon juice, sugar and cinnamon (also sultanas if you opt for them). Mix all ingredients and let stand at least 30 minutes.
Once past the rest time the cake is assembled in the prepared pan with the dough is placed in the bottom almond flour and distributed throughout the crust. On top of this the apple filling is placed and compacted.
100g cold butter into cubes
100g white sugar
100g almond flour
In a blender place all the dry ingredients and mix, slowly add the butter.
Mix all ingredients until dough resembles coarse.
Spread this sandy dough on assembled cake.