Apple crumble cake with brittle

For 12 pieces
  • 250 g sugar
  • 25 g coarsely chopped hazelnuts
  • 200 g Butter or margarine
  • 350 g flour
  • 1 coated teaspoon Baking powder
  • 1 packet vanillin sugar
  • 1 kg tart apples
  • Juice and grated zest of 1 untreated lemon
  • 150 g whipped cream
  • Parchment paper
75 minutes
light
1.
For the brittle, melt 50 g sugar in a pan without fat and let it caramelize. Turn hazelnuts in it. Let cool on an oiled flat plate. Melt the fat in a saucepan and let cool down a little. Mix the flour and baking powder in a bowl. Add 150 g of sugar and vanillin sugar. Pour in fat and knead into sprinkles with the dough hook of the hand mixer. Approx. Press 2/3 of the mixture into a greased springform pan (26 cm Ø). Roughly chop the brittle on a board. Mix 2/3 of the brittle with the remaining crumble and set aside. Wash, peel and quarter the apples and cut out the core. Cut the apple quarters into slices. Mix with the rest of the sugar, except for a teaspoon, and lemon juice and zest. Spread on the crumb base and sprinkle with the brittle crumble. Bake in the preheated oven (electric stove: 200 ° C / gas: level 3) for 40-45 minutes. If necessary, cover with parchment paper at the end of the baking time. Let the cake cool in the tin on a wire rack. Beat the cream and remaining sugar until stiff. Pour into a piping bag with a star nozzle and decorate the cake with cream tuffs. Sprinkle the rest of the brittle on the tuffs
1 piece approx:
  • 410 kcal
  • 1720 kJ
  • 4 g protein
  • 19 g fat
  • 51 g carbohydrates

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