Recipe for Apple-Spiced Cookie Cake & Fruity Cider Pearls

Peel and core the apples. Cut them into fairly thick slices. Place the butter in the pan. Add the apples, the brown sugar, and the cinnamon. Sauté the apples for a few minutes until they start to brown slightly. Allow to cool.

Prepare an almond cream. To do this, mix the softened butter and the brown sugar. Add the cookie paste, ground almonds, and the egg. Mix gently.

Roll out a puff pastry and cut it to a diameter of 24/25 cm. Spread the almond cream in the center, leaving a 3 cm border. Place the bean. Arrange the apples on top in a circular pattern, pressing them in slightly. Sprinkle the crumbled cookies on top.

Roll out the second dough and cut it in the same way. Brush the edge with a little water and place the dough over the filling. Press the edges together with your fingertips. Brush with a little egg yolk.

Refrigerate for at least 30 minutes. Preheat the oven to 210°C.

Decorate with the non-sharp side of a knife and make a small hole in the center to allow steam to escape.

Bake the cake for 15 minutes, then lower the temperature to 180°C and continue baking for another 25 minutes.

Finally, let it cool or chill before enjoying it with a glass of fruity cider.