Apple crumb cake with salty caramel

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.