Into four forms, a diameter of 14 cm:
4 large apples (or 8 small),
80 g butter at room temperature,
1 / 2 cup of sugar,
125 g of almonds,
juice and zest of one lemon (I have a lime, so used juice of half a lime) ,
a little water.
This juicy apple dessert with delicate almond crust and amazing flavour has become my favourite apple pie, although it is more cake like, so apple cake is more appropriate.
8. Separate yolks from whites.
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