Apple pie with calvados nut brittle

For 16 pieces
  • Fett u. Breadcrumbs
  • 7 (approx. 700 g ; e.g. Elstar) small apples
  • 3-4 tbsp lemon juice
  • 125 g + 35 g butter / margarine
  • 100 g + 75 g sugar
  • 1 Parcel Vanillin sugar
  • Salt
  • 3 Eggs (size M)
  • 175 g flour
  • 2 leveled teaspoons baking powder
  • 3 EL milk
  • 75 g walnuts
  • 3 -4 EL Calvados (French apple brandy)
35 minutes
easy
1.
Grease the springform pan (26 cm Ø), sprinkle with breadcrumbs. Peel, halve and core the apples. Score lengthways on the curved side with a fork or cut with a knife. Drizzle with lemon
2.
Mix 125 g fat, 100 g sugar, vanilla sugar and a pinch of salt until creamy. Stir in eggs one at a time. Mix the flour and baking powder and stir in briefly alternately with the milk. Spread into the pan
3.
Place the apple halves on the dough with the curvature facing up. Bake in the preheated oven (electric oven: 175 ° C / convection: 150 ° C / gas: level 2) for about 30 minutes
4.
Roughly chop the nuts. Caramelize 75 g sugar until golden yellow, remove from heat. Stir in 35 g of fat. Gradually stir in the calvados, place on the stove for a moment, stir until smooth. Remove from the heat, stir in the nuts. Distribute immediately on the cake. Bake for another 10 minutes at the same temperature. Remove from the mold immediately. Cooling down
1 piece approx:
  • 240 kcal
  • 1000 kJ
  • 3 g protein
  • 13 g fat
  • 25 g carbohydrates

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