Ingredients:
For the dough
- 125g soft butter
- in '70 powdered sugar
- 1 egg
- 1 vanilla
- 1 teaspoon grated orange peel
- 100g finely ground almonds
- 150g flour
For the
cream
- 400 ml milk
- 100 ml white wine
- 3 egg yolks
- 1 vanilla
- 1 teaspoon grated orange peel
- 6 tablespoons sugar
- 4 tablespoons Peak flour
- 5-6 apples
* Mix butter with sugar, vanilla and orange peel. Add egg and almonds. With flour knead a soft dough. Add it gradually. * Spread dough in small baking pan 22/24 cm, as previously rub with butter and sprinkle with flour. You can cover it with baking paper. Put the pan in the refrigerator while preparing the cream. * For the cream, mix the flour with the sugar, vanilla and orange peel. Add egg yolks and a little milk. Stir to a smooth pulp. Pour the remaining milk and wine. Boil the cream and let it cool. Alternatively you can use some instant cream or vanilla pudding. * With vegetable peeler to make strips of apples without removing their skin.
*Wrap strips of apples roses. * Pour cream over shortbread and arrange it on each other roses from apples.
* Glazed roses with slightly warmed apricot jam. Bake the cake in a preheated 180 * oven while baking the dough and apples are golden. * Serve the cake completely cooled. Enjoy your meal!
