A cake recipe for all foodies:
Roll out dough a little more, place on a baking sheet lined with parchment paper. In the center of the dough, spread a triangular work surface with jam at a distance of 3 cm from the edge of the dough. Spread apple slices and hazelnuts evenly on top of the jam. Wrap edge of dough from three sides inward. Beat egg with powdered sugar until creamy, stir in crème fraîche and lemon zest, pour over apples and hazelnuts, lifting edge of dough a little. Brush the edge of the dough with egg yolk.
Bake: ten minutes in the lower half of the oven heated to 240 degrees. Reduce temperature to 220 degrees and bake for about 20 minutes.
Tip: crème fraîche goes well with this.
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