Florentine Apple Thaler

Ingredients (for seven people):

SHORTCRUST:

  • 150g wheat flour
  • 75g Alsan
  • pinch of salt
  • 80g sugar
  • 1 tablespoon apricot jam

COVERING:

  • 2 apples, sour varieties
  • 200ml alternative to soy cream, sweetened
  • 20g Alsan
  • 80g sugar
  • 80g agave syrup
  • 350g sliced almonds
  • 2 tablespoons flour
  • 1 tablespoon apricot jam + a little water
  • 50 g dark alternative to chocolate

Preparation:

  1. Put flour in a bowl and add little pieces of Alsan by grinding them between your palms, until the margarin is evenly distributed among the flour. Add a pinch of salt, sugar and apricot jam and work everything with an electric mixer (dough hook) to form homogeneous dough. Knead the dough to a ball, wrap it in foil and let it rest in the refrigerator.
  2. Wash apples thoroughly and remove the core. Cut apples with peel in about 5 mm thick rings.
  3. Meanwhile, heat the alternative to soy cream in a saucepan. Add Alsan, sugar and agave syrup and boil the ingredients while stirring, until the sugar has completely dissolved. Reduce heat and continue to simmer for another 5 minutes. Fold in sliced almonds and flour and stir gently. Let the mass caramelise while stirring (10-15 minutes). The mass is ready when it is golden brown and caramelised thickened.
  4. Roll dough on a floured surface thinly and cut out round cookies of about 5cm in diameter. Place the cookies side by side on a baking tray with baking paper.
  5. The spread one tablespoon of warm almond-caramel on each shortcrust biscuit and place one apple ring on top. Stir a tablespoon of apricot jam with 2-3 tablespoons water and brush the apple rings with it.
  6. Bake everything at 170 °C in a preheated oven about 15-25 minutes until the almond topping is crispy-baked golden brown.
  7. Melt dark chocolate in a double boiler. Decorate the colled biscuits with the alternative to chocolate and put the in the fridge for 20 minutes.

Our tip: Put some vegan alternative to whipped cream on top to make the thaler even more delicious.

Recipe by Sophie Mathisz

The fields marked with * are required.