Apple Cake with Thyme and Coconut Crumble

For the dough, sift 200 g all-purpose flour with 50 g cornstarch and 50 g powdered sugar, then stir in the salt. Cut 150 g cold butter into cubes and quickly knead it together with the egg yolk and 2 tbsp ice-cold water to form a smooth dough. Shape the dough into a ball, wrap it in cling film, and let it rest in the refrigerator for one hour.

Roll out the chilled dough on baking paper into a rectangle (approx. 25 x 35 cm). Prick it several times with a fork and chill for another 30 minutes.

While the dough is chilling, peel the apples, quarter them, and remove the core. Cut the apples into thin slices and mix with the brown sugar and thyme leaves.