Fresh Apple Almond Cake

1.	The day before, empty the whey from the cottage cheese jar and let it drain into the dishes.
2.	The same day, roll out the shortcrust pastry on a floured work surface and line a mould with buttered parchment paper. Store in the refrigerator.
3.	Peel and core the apples and cut them into slices. Sprinkle them with the juice of a lemon to prevent them from turning black. Preheat your oven to (180°C).
4.	Separate the egg yolks from the whites. Whip the yolks with the powdered sugar until the mixture foams and turns white. Add the cottage cheese and cornstarch, the juice of the other lemon and the cream. Mix thoroughly.
5.	Beat the egg whites until stiff and fold them into the previous mixture.
6.	Take the mould out of the refrigerator, pour 1 cm of the cottage cheese mixture in the bottom and place a third of the apple slices on top. Cover with the rest of the mixture and place the rest of the apples on top. Bake for 1 hour.
7.	Let the cake cool out of the oven, then turn it out and put it in the refrigerator.
8.	Toast the slivered almonds lightly in a dry pan. Heat the apple jelly with 1 tablespoon of water and brush it over the cake. Sprinkle golden almonds and powdered sugar. Serve chilled.


	350 g shortcrust pastry
	400 g cottage cheese in faisselle
	3 apples
	4 eggs
	20 g butter
	180 g sugar
	15 cl of fresh cream
	1 tbsp. flaked almonds
	15 g cornstarch
	Juice of 2 lemons
	3 tbsp. apple jelly
	Powdered sugar