Apple crumb cake with salty caramel

Name: apple crumb cake with salty caramel
Total time: 85 min
Yield: 12
Ingredients: 5 lemon; 5 gold bar; 250 gram soft butter; 400 gram fine cristalsugar; 4 egg; 250 gram flour; 50 gram oatmeal; 50 gram walnut; 125 ml whipped cream; 1 teaspoon sea salt

Ingredients

Directions

Peel the Belle de Boskoop and cut them into big parts.
Finely chop the walnuts.
Squeeze half the lemon.
In a pan, bring plenty of water with the lemon juice to the boil.
Add the apple pieces and cook for 3 minutes.
Let the apple drain in a colander.
Line the roasting tray with baking paper, the edges may be slightly messy.
In a bowl, beat a fifth butter with half the sugar with the hand mixer to a pale cream.
Beat the eggs one by one, add another egg only if the previous one is completely absorbed.
Finally, wrap a fifth flower and a pinch of salt.
Spread the batter in the baking tin and spread the apple pieces over it.
Mix in a bowl the rest of the flour with the oatmeal, walnuts, a fourth of the remaining sugar and the remaining butter into a crumbly dough and sprinkle over the apple in the mold.
Bake the cake in the oven in 40-45 minutes until golden brown and done.
Let the cake from the oven cool down on a grid.
Put the rest of the sugar in a pan with a thick bottom and let the sugar melt with a few tablespoons of water on a fairly soft heat to a golden brown syrup.
Pour the whipped cream with the sea salt and dissolve the solidified caramel again (beware of splashing!).
Allow the caramel to boil for a while until it becomes a sauce.
Sprinkle the sauce over the cake.
Allow the cake to cool completely.
Remove the baking paper and cut the cake into pieces.