Preparation of the topping:
First, mix a glass of the apple compote thoroughly with the packet of pudding powder using a whisk. There should be no more lumps visible.
Then carefully stir in the other two glasses of apple compote so that the apple pieces remain intact as much as possible.
Now put the filling on the prepared dough on the baking tray and spread it evenly on top.
Roll up the second half of the dough that has already been rolled out with the baking paper and then slowly and carefully unroll it onto the filling.
Then prick the dough with a fork and bake the cake at 200 °C (top/bottom heat) for approx. 25 to 30 minutes .
Preparation of the icing:
Mix the powdered sugar with the juice of a lemon so that there are no lumps left.
The icing should be relatively liquid so that it can be spread easily. If it is too thick, add a little more lemon juice or water.
Roast the sliced almonds without oil in a pan, turning them several times and let them cool slightly.
Then spread the icing on the cake.
Then sprinkle the roasted almonds on top of the icing that has not yet set.
The cake tastes best when it has a bit of infusion.
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