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Put 1 cup of maría cookies, 1 cup of sliced almonds, and 2 tablespoons of brown sugar in a food processor. Add 3/4 of melted butter and mix well.
On a 10-inch mold, put the ground biscuit. On the edges, raise the ground cookie about 1 inch. Bake at 190 degrees for 10 minutes.
Beat the almond paste, cream cheese and sugar (6 tablespoons) in a blender . Add the 4 eggs one at a time. Put on the mold with the cookie base and bake 15 minutes.
Lower the oven temperature to 175 centigrade and leave in the oven for 45 minutes, until the center moves slightly. Refrigerate all night.
The next day, stir the apples with the lemon juice. Put 3 tablespoons of butter in a large skillet to melt and add the apples in sections to color, like 9 minutes. Add the 3/4 cup of brown sugar, 1 tablespoon of butter and cinnamon. Let them glaze.
Remove the cake from the mold and place the apples concentrically. Barnícelas with the remaining juice.
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