Mix all the ingredients with a hand mixer in a big bowl until it's well combined.
Wrap the dough in cling film and chill in the refrigerator for about 1 hour.
Roll out the dough evenly and press it into a greased 10-inch springform pan. ( The dough should cover the sides of the pan completely.)
Apples: peel, core and halve the apples before you place them into the baking pan. The inside of the apple should face upwards.
Date caramel: pit the Medjool dates and add them along with the almond butter and cinnamon into a food processor. Pulse the mixture until it turns into a nice caramel paste and fill it into the cored apple halves.
Preheat the oven to 350 °F/175 °C.
In a medium saucepan heat up the sour cream and 2 cups of fresh cream. Meantime whisk the cornflour into the remaining 1/2 cup of fresh cream until it has dissolved. Once the mixture in the saucepan is warm, add the cornflour/ fresh cream mixture and bring it to a boil. Add the coconut sugar and vanilla essence and boil for about 3 minutes or until the pudding starts to thicken. Stir frequently.
Fill the pudding into the springform pan while it's still warm and bake at 350 °F/175 °C for 75 minutes.
Roast the almond flakes in a dry pan until golden-brown and sprinkle them with the sugar and cinnamon onto the baked cake. Place the apple cake under the grill of your oven until the sugar caramelises.
The cake needs to cool down completely before serving otherwise it won't be set in the middle.