(Original in German: here)
for the crumble:
50g soft butter
40g slivered almonds
for the cake:
5 apples (I needed only 4)
1 tablespoon lemon juice
100g soft butter
300g chestnut purée (vermicelles)
200g ground almonds
0.5 sachet baking powder
icing sugar, for dusting
Preheat the oven to 180°C. Line a 24cm diameter springform pan with parchment paper and grease with butter.
For the crumble, mix flour, butter and sugar in a bowl until you have crumbles. Then, fold in the slivered almonds, cover with cling film and put in the refrigerator.
Peel, halve and core the apples. Cut the apple-halves cross-wise a few times on the round side. Brush with lemon juice and set aside.
In a large bowl, mix butter and sugar with an electric hand mixer until pale and fluffy. Then, add the eggs, one by one. Add the chestnut purée and keep beating until you have a smooth batter. In another bowl, combine flour, baking powder and ground almonds. Add to the chestnut-batter and mix until well combined.
Fill the batter into your prepared springform pan. Cover it with the apples (round side up). Spread the crumble-mix on your cake. Put the cake in the oven and bake for about 55 minutes on the bottom shelf.
Leave to cool in the pan for a few minutes. Release from the pan and let cool completely. Dust with icing sugar before serving.