|200 g||Wheat Flour Type 405|
|2 tbsp||Ice Water|
For the Alsatian apple cake flour with 30 g sugar and a pinch of salt mix. Add an egg yolk and diced cold butter. For the ice water just cool some water with ice cubes. Add ice water to the flour and knead to crumbles with the dough hook. Finally knead the short dough by hand until smooth and roll it out on a lightly floured work surface. Roll out the shortcrust dough slightly larger than a 22 tarte tin. Brush the Tarte Form with a little butter, put the dough in it and form a small rim. Use a fork to prick the bottom of the shortcrust dough several times. Place the Tarte Form in the fridge for 30 minutes. Peel and quarter the apples and remove the core. Cut the apples on the top several times lengthwise. Squeeze out the juice of a medium lemon and drizzle over the apples. Preheat the oven to 200°. Spread the apples on the shortcrust dough and bake on the 2nd rail from the bottom for 35 minutes. For the cream pour 40 g sugar into a bowl and add an egg. Cut half a vanilla pod lengthwise, brush out the black vanilla pulp with the back of a knife and add to the sugar. Stir the mixture at highest speed until foamy. Add the cream at the end. Spread the cream glaze over the Alsatian apple cake and bake for 20 minutes.