Apple charlotte with salted butter

For 8 pieces
  • 1,2 kg firm, tart apples ( Boskop, Renette)
  • 50 g + 1–2 tablespoons + 1 teaspoon sugar
  • 1/2 TL ground cinnamon
  • 1 packet vanillin sugar
  • 75–100 g salted butter
  • 10 slices white bread box
  • powdered sugar
  • fat and sugar
60 minutes
very simple
1.
Grease the springform pan (18 cm Ø) and sprinkle with 1–2 tablespoons of sugar. Peel and quarter the apples, remove the core. Cut the quarters into thin wedges. Stew the apples with 50 g sugar, cinnamon and vanilla sugar in 50 g butter for about 10 minutes. Debark the bread and brush with the rest of the butter
2.
Cut slices into squares to fit the edge of the springform pan. Cut the slices into triangles for the bottom, middle and lid. Line the edge of the shape with squares, then the bottom with approx. 1/3 of the triangles (butter side out)
3.
Approx. Pour in half of the compote, cover with triangles again. Top with the rest of the compote. Finally, put a lid made of triangles, butter side up. Sprinkle the surface with approx. 1 teaspoon of sugar and bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer) for 30–40 minutes until golden brown. Remove, remove from the edge and serve cold or warm. If necessary dust with icing sugar and decorate with berries
4.
With 10 pieces:
1 piece approx:
  • 220 kcal
  • 920 kJ
  • 3 g protein
  • 7 g fat
  • 36 g carbohydrates

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