Dutch appeltaart with stroop waffles

The right type of apple is important for this wonderfully juicy, caramel apple cake: it has to be a tart baking apple that can compete with the caramel taste of the stroop waffles. My recommendation: Boskoop, which is very difficult to find this year. But if it is offered to you: grab it!!!!

Recipe from Dodo's Green Kitchen

Shortcrust:

• 225g flour
• 150g butter
• 2 tbsp sugar
• 2 tbsp vanilla sugar
• 1 pinch of salt
• 1 egg

Apple filling:

• 6 Boskoop apples
• 1 tsp cinnamon
• 1 pinch nutmeg, freshly ground
• 1 tbsp brown sugar
• 1 lemon, juice and zest
• 5 stroop waffles
• 2 tbsp breadcrumbs
• 1 egg yolk
• 1 tbsp cream
• 2 tbsp brown sugar

Pre heat the oven to 180 degrees celcius.

Thermomix:
Dough: all ingredients for 20 seconds on level 4, then let it rest in cling film for 30 minutes in the fridge.

Kenwood:
Dough: Knead all ingredients in the multi at 5 times P. Remove from the bowl and knead by hand until the dough is shiny.
Then wrap it in foil and let it rest in the fridge for 30 minutes.

Grease and flour the springform pan. Form the base from 2/3 of the dough and raise an edge. Blind bake the dough for 12 minutes. Remove the legumes and baking paper.

Sprinkle breadcrumbs on the bottom.

Apple filling
Kenwood: Peel the apples, core them, halve them and process them with the multi slicer. Mix with the lemon zest and juice as well as the cinnamon.

Break the waffles into quarters and mix in. Pour onto the dough.

Form thin strands from the remaining dough and distribute them over the apples like a Linzer cake.

Brush the dough with the chopped egg yolk and cream mixture and sprinkle with sugar.

Bake for 35 minutes, let cool and top with a large dollop of whipped cream, which can be flavored with rum
(or vanilla ice cream), serve.