Layered apple cake

Ingredients

For the dough

• 800 g flour
• 200 g butter
• 100 g powdered sugar
• 1 sachet baking powder with saffron
• 5 ml lemon juice
• 1/2 teaspoon salt
• 4 eggs

For the filling

• 1470 g peeled apples
• 50 g butter
• 3 tablespoons sugar
• 2 sachets vanilla sugar (16 g)
• 1 teaspoon cinnamon

For decorating

• 10 g powdered sugar

Preparation

1. Sift the flour into a bowl. Melt the butter only halfway, then work it into the flour until you have crumbs. 2. Add the powdered sugar, baking powder mixed with the lemon juice, salt and eggs. Knead until the dough no longer sticks to your hands, wrap it in plastic wrap and leave it in the fridge for 60 minutes. 3. Peel the apples, grate them on the coarse side of a grater and squeeze them. Put the apples, butter, sugar, vanilla sugar and cinnamon in a saucepan. Cook for 10 minutes, stirring, until they start to soften. 4. Take the saucepan off the heat and leave the filling to cool for 30 minutes. 5. Divide the dough into three equal parts and roll out three sheets the size of a 35 × 25 cm baking pan. Line the pan with baking paper, then add the first sheet and half the filling. 6. Add the second sheet, prick it with a fork and spread the rest of the filling on top. Cover with the last sheet and prick that one too. 7. Bake in an oven preheated to 180°C for 40 minutes, until it starts to brown. Cut into portions and dust with powdered sugar.