Limburgian victoria pie

Knead a bread dough from the bread mix, milk, butter and lemon zest. Let the dough rise according to the instructions on the package.

Split 1 egg. Beat the remaining eggs, 125 ml of whipped cream, half the sugar and the lawyer through the egg yolk. Put in the fridge.

Knead the dough again after rising. Grease the shape, roll out the dough on a floured sheet and coat the shape with it. Prick holes in the dough bottom with a fork. Leave to rise for approx. 15 minutes covered with cling film. Preheat the oven to 180 ° C.

Mix the pineapple with the apple and spread it over the dough base. Pour the egg lawyer mixture over it and fry the flan in the middle of the oven in 50-55 minutes until lightly browned and done. In the meantime, knock out the protein. Mix 3 tablespoons of sugar and the almonds and spread this mixture over the baking sheet.

Remove the flan from the oven and allow to cool. Put the baking tray with almonds in the warm oven and roast golden brown in about 10 minutes. Allow to cool.

Beat the rest of the cream with the rest of the sugar. Remove the pie from the mold, spread the cream over it and smooth. Sprinkle with the sugared almond shavings.