Wiener Apple Cake

Crust	Filling
200 g All-purpose flour 1 tsp Baking powder 1 Egg 100 g Sugar 125 g Butter or margarine 2 tbsp Breadcrumbs	6 Apples 150 g Butter or margarine 125 g Sugar 1 Egg 1 tbsp Lemon peel, finely grated 100 g All-purpose flour 200 g Whipped cream 1 tbsp Sugar 20 g Almond slices

1. Grease a 26cm spring form and spread the bread crumbs on it. Set aside. Mix all the ingredients, except the breadcrumbs, for the crust and lightly knead to form a ball. Spread the dough evenly on the bottom of the spring form and gently press against the sides of pan, about 3cm at height. Prick the bottom with a fork. Sprinkle the breadcrumbs over the crust.
   
   
2. Peel and core the apples, then cut into 4 pieces. Arrange them on the crust. Cream together the butter, sugar, egg and rubbed lemon peel. Sift the flour in the butter mixture. Blend the whipped cream and mix well.
   
   
3. Spread the mixture even on the apples and top with the sugar and almond slices. Bake in a preheated 190C/375F for 45 minutes. Leave the cake in the oven for 10-15 minutes after the baking.