– Preheat oven to 170°C and line a 27 x 18cm baking tray with baking paper. – Pour the batter into the tin and smooth it out evenly.
– Sprinkle the surface with 50g flaked almonds.
– Pour the cooled pastry cream into a piping bag and pipe in a checkerboard pattern over the cake.
4. Bake:
– Bake in a preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean.
5. Servings:
– Let the cake cool completely before dusting with icing sugar.
– Cut and serve this delicious cake that combines the sweetness of the cream with the crunch of the almonds.
Enjoy this divine cake, not only a family secret, but also better than any store-bought apple cake, thanks to our grandmother’s wonderful recipe. Perfect for any occasion or as an everyday treat.
