Upside down apple caramel cake
For the dough: 200 g flour, 2 tbsp. sugar, 125 g butter, 1 egg
For the filling: 7-8 sweet and sour apples, vanilla, 120g sugar, 1/4 tsp. salt, 30g butter, juice of 1/2 lemon.
Make the dough with flour, sugar, butter and egg and leave in a fridge for 1 hour. Cut the drought so it fit the top of the pan. Mix sugar with lemon and melt in a pan. Take off the heat. Add vanilla, salt, butter and mix well. Add sliced apples and cook until soft. Let it cool. Cover apples with the dough and bake at 190 C for 30 minutes. When the cake is cool, turn it upside down.
Photography – Ingwervanille, Svetlana Karner