PREPARATION

Beat with hand mixer 180 g of butter with light brown sugar until the sugar is dissolved (about 3-4 minutes). Beat the egg yolks through.
Grind the pepper grains, cloves and marrow of the vanilla pod finely in a mortar. Mix together the almond flour with icing sugar.

Mix together the flour with the spices and almond mixture and add to the butter mixture. Fold in the flour and almond mixture gently upwards through the butter until soft and smooth dough. Wrap it in cling film and leave to rest for 2 hours in the refrigerator.

Remove the core from the apples and peel them. Cut the apples into medium cubes and place in a pan with the remaining butter, glass of orange juice, 3 tablespoons sugar and 1 piece of lemon peel. Put a lid on the pan and cook them for 15-18 minutes over medium heat. Allow to cool.

Cut the remaining apples in half vertically and cut into very thin slices. Sprinkle with lemon juice so they do not discolor.

Roll half the dough and line the tin with him. Divide the cooked apple slices and almonds over the dough.

Roll out the remaining dough and place it on the apple pieces. Cut the edge of the dough and press the dough along the edge.

Preheat the oven to 175°C. Spread a thin layer of apricot jam over the surface of the cake and place using a spatula slices of apple on it. Sprinkle the cake with sugar and bake approx.50 minutes in the preheated oven.

If the apples on the cake to quickly turn dark, cover the cake in the oven with aluminum foil.

Let the cake cool after baking and serve.