Dough

• First mix the sugar and the butter thoroughly, using your hands. Then add the egg, pastry flour, baking powder and salt. Knead into a nice smooth dough, add some water if necessary. Do not knead too long, otherwise it will be too elastic.
• Make a roll out of the dough and chill in the refrigerator for 2 hours.

Appareil

• Mix the eggs, egg yolk and sugar together. Add melted butter, the seeds from the vanilla pod, and lastly, add the cornstarch. The eggs allow the mixture to bind together, the cornstarch helps this process. Mix until the sauce is smooth.

Forming the cake

• Preheat the oven to 180°C.
• Get the dough out of the refrigerator. Knead until it is smooth again. Then roll it to shape a round slab which is a couple of centimeters larger than the ring. Butter the ring and place the dough in. Make sure to cover the sides of the ring with the dough as well.
• Roll the almond paste to shape a round slab, the same size as the bottom of the ring. Place on top of the dough. The paste ensures a dry soil, so that the moisture of the apples and the sauce does not penetrate the paste.
• Peel the apples, drill with an apple drill and cut into cubic blocks of 0,5 × 0,5 cm. Put them in the ring, on a spherical pile.
• Pour the appareil over the apples with a spoon. Make sure that all the apples are covered.
• Place the cake in the oven and check whether the baking is not too fast. The apples will become darker, but shouldn't be too dark. If this happens, turn the oven to a lower temperature or place the cake a bit lower in the oven.
• Bake for approximately 90 minutes. Check after 60 minutes the color. If it's dark already, lower the temperature.
• After baking, allow the cake to cool down. Heat the apricot jam and water in a small pan with a thick bottom. Gently brush the liquid over the cake. Serve when the cake is fully cooled down.

• Peel and grate or grind the kunyit and press the juice out. Wash the rice in cold running water and let it drain. Bruise and knot the sereh. Put the rice in a pan and pour the santen and wok water to 2 cm above the rice. Add the sereh, the salt leaves, salt and the kunyi juice. Bring to the boil and cook in an open pan for 8 minutes. Stir the rice with a wooden spoon, turn the heat down and let it boil slowly until the moisture evaporates. Put the rice in a steamer and steam with the rice cooked. Serve the rice in the shape of a pointed cone, garnished with flowers and / or cresses.

• Blanch the tomatoes briefly, peel and puree with an immersion blender. Heat the ghi, lower the flame and fry the cinnamon stick, bay leaves, cloves, cumin seeds, chillies and ginger, stirring occasionally. Then add the tomatoes. Let the chutney cook over a low flame for about 25 minutes without a lid. Stir occasionally at first, but more often as the chutney thickens. Continue until almost all of the moisture has evaporated. Stir in the sugar and turn the flame up. Now stir faster for 5 minutes, until the chutney has thickened into a thick sauce. Remove the cloves, bay leaves and cinnamon stick and season with salt. Serve at room temperature.

Codfish

• Preheat the oven to 140 °C. Roll the fish in coarse salt. After 8 minutes, rinse the fish under cold running water. Pat dry with a clean towel. Heat a fireproof pan with the butter and olive oil. Color the fish on the skin side. Season with pepper and a little salt. Turn the fish over, add butter and cook for another 5 minutes in the oven at 140 °C. Bake the fish in the oven with the melted butter. Remove the skin from the fish and season with some fleur de sel.

Puff pastry cookies

• Roll out the puff pastry on the work surface. Take a dressing ring and cut out 16 moons. Place them on baking paper on a baking tray. Brush them with the egg yolk. Bake them in the oven at 190 °C for about 19 minutes until nicely browned.

Spinach

• Put a pan on the stove and melt the butter. Finely chop the shallot and garlic. Stew the shallot and garlic glassy. Add the washed and dried spinach. Stir and season with salt and pepper.

Mousseline Sauce

• Beat the egg yolks with the water over a low heat until smooth. As soon as the egg yolks start to set, take the pan off the heat. Gently stir the cubes of cold butter into the sauce until they are completely melted. Season with salt, pepper and lemon juice. Half whip the cream and add gently to the sauce.