A great cake recipe for any occasion:
Roll out the puff pastry and spread the greased and floured cake springform pan with it. Stand the dough in about 1, 5 cm beyond the edge. Spread the center of the dough with aluminum foil, place the lentils on top and bake the dough blind at 200 °C (upper-lower heat) for about 18 minutes.
For the filling, remove the skin from the apple and cut into six parts. Put the sugar in a saucepan and make it into caramel. In another saucepan, gently heat the butter with the apple juice and the juice of one lemon. Extinguish the caramel with this liquid and let it melt. Add the apple slices and cinnamon and glaze for 2-3 min. Next, extinguish with the Calvados and place the apple slices in a sieve to drain, collecting the liquid.
For the royal, whisk the egg yolks, whipping cream, eggs, apple juice and apple drain juice in a kettle on a water bath until the royal becomes viscous.
Remove the lentils and aluminum foil from the blind-baked pastry. Spread the almond kernels evenly on the pastry base, then rosette the apple slices and pour in the royal. Bake the cake repeatedly at 200 °C for about 25 min.
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