Swiss apple cake

Step 1/7

• 16⅔ g butter
• 8⅓ g sugar
• ⅛ egg
• ⅛ lemon (zest)
• 25 g flour
• ⅛ tsp salt

• stand mixer with whisk
• fine grater
• large bowl

Cream butter and part of the sugar until creamy. Whisk in egg. Zest lemon and add half of the zest to the butter mixture. Add flour and salt, mix until smooth. Chill for approx. 30 min.

Step 2/7

• flour for dusting

• oven
• rolling pin

Pre-heat the oven to 180°C/350°F. Roll out dough. If necessary, add extra flour.

Step 3/7

• tart dish (24-cm/9-in.)
• parchment paper

Put dough in a pie dish lined with parchment paper. Pierce dough all over with a fork.

Step 4/7

• ⅔ tbsp hazelnuts (ground)

Spread hazelnuts on top.

Step 5/7

• ⅛ lemon (zest)
• 5 g sugar
• ⅓ eggs
• 50 ml cream

• large bowl

Whisk together remaining lemon zest with part of the sugar, eggs, and cream.

Step 6/7

• ⅔ apples (sour)

• cutting board
• knife

Peel, core, and dice apples. Distribute over the base and pour over the cream mixture.

Step 7/7

Bake at 180°C/350°F for approx. 40 min.

Enjoy your meal!