Almond Cake with Apples

Preparation Time: 20 minutes
Cooking Time: 45 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 12

A heavenly dessert that youll find hard to stop at just one piece.

Wash the apples, peel them, and remove the stems and cores. Cut them into thicker slices, place them in a pot, and cover with enough water to fully submerge them. Add sugar and lemon juice, then slowly bring to a simmer over moderate heat. Once it boils, remove the pot from the heat and let the apple slices cool in the liquid.
On a lightly floured work surface, roll out the puff pastry and carefully place it into a round pie dish with a diameter of 26 or 28 centimeters. Gently press it against the bottom and sides of the dish, and trim any excess pastry hanging over the edges using a rolling pin.
Cream the softened butter with powdered sugar. Mix in the eggs (2 whole eggs + 1 egg white), ground almonds, cornmeal, and pudding powder. Once you have a slightly creamy mixture, add rum and lemon juice.
Spread half of the almond cream over the pastry and arrange the toast slices on top. Add the remaining almond cream and arrange the cooled apple slices over it. Brush the apples with melted butter and sprinkle with brown sugar, then brush the edges of the pastry with egg yolk. Bake the cake for about 40 minutes in an oven preheated to 180 degrees Celsius.