Instructions

1. Mix the flour, soft sugar and salt. Beat 1 egg with a fork. Cut the butter into cubes and add to the flour together with the egg. Knead briefly into a supple dough. Wrap the dough in cling film and leave to rest in the fridge for 30 minutes.
2. Preheat the oven to 180 degrees.
3. Peel the apples, remove the core and cut into small cubes. Chop the walnuts finely and cut the Stroopwafel into small pieces. Mix the diced apples with the walnuts, Stroopwafel, lemon rind, custard powder, cinnamon and granulated sugar.
4. Grease the springform pan with butter and cover the bottom with baking paper.
5. Take the dough out of the fridge. Dust the countertop with flour and roll out the dough to a thickness of about 0.5 cm. Cover the base of the springform pan with the dough. Place the Stroopwafels against the sides and bend them slightly to fit the curve of the springform. Brush the Stroopwafels with the remaining egg. Then cover the sides with dough as well, cut away the remaining dough and Stroopwafel on the oven side. Close the seams of the dough.
6. Spread the breadcrumbs over the base. Then add the apple filling and press it down.
7. Bake the apple cake 80 minutes in the oven. Cover the top with aluminium foil for the last 20 minutes. Leave the apple pie to cool in the springform pan.