60gsugar (or as desired)xylit or coconut blossom sugar
1/2tspxanthan gum
1pinch ofsalt
125gvegan margarine (try to get soy and palmoil free)alternatively butter
4tinyapples (about 400 g )
2tbspquince jelly alternatively apple jelly
Instructions
Mix flour with both types of cornstarch, sugar, xanthan gum and salt. Add margarine in small pieces and crumble evenly between fingers together with flour mixture. Add 1 tablespoon cold water and knead everything briskly into a smooth dough. Place in a fresh-keeping box and chill for at least 1 hour.
Roll out dough on directly on a baking paper to a rectangle ( approx. 22 x 30 cm). Slice apples into thin slices (approx. 3 mm). Remove the cores that come loose. If you don't want to use the core, cut it out with an apple corer.
Place the apple slices in rows on the dough. If you like, sprinkle evenly with 1 tbsp. cane sugar. Place on a baking tray.
Bake in the preheated oven at 200 degrees top/bottom heat (convection oven 180 degrees) in the lower third for about 20 minutes. Take out. Stir jelly and spread evenly on the cake with a brush or teaspoon. If the jelly is too firm, warm it a little beforehand. Let cake cool on a cake rack.