Peel the apples, quarter them, and remove the cores.
Cut the apple quarters lengthwise into a fan shape.
Whip the heavy cream, 62.5g of sugar, and vanilla sugar until stiff. Gradually stir in the egg yolks.
Mix the spelt flour and cream of tartar baking powder, sift over the batter, and fold in gently.
Grease a baking sheet with butter and spread the batter over it.
Arrange the apples on the cake with the fan-cut side facing up.
Bake the cake in a preheated oven at 175 °C (347 °F) for approx. 15 minutes.
In the meantime, heat the remaining sugar with 50g of butter, 2 tbsp of milk, and 75g of slivered almonds in a pan, stirring well until the sugar has melted.
After 15 minutes, remove the cake and spread the almond mixture over it.
Bake for another 15 minutes.
Note
We only use ingredients from the SIGHI list, category 0 and 1. Please always be mindful of your individual tolerance.