Apple pie with Florentine crumble

For 16 pieces
  • 350 g flour
  • 60 g Icing sugar
  • Salt
  • 170 g soft butter
  • 5 eggs (size M)
  • 100 g Marzipan raw mass
  • 1 l milk
  • 125 g soft wheat semolina
  • 1 EL Sugar
  • 1 packet Vanillin sugar
  • 1 kg apples
  • 3 EL lemon juice
  • 50 g dried cranberries
  • 50 g Almond sticks
  • 1 EL honey
  • fat andFlour
105 minutes
very easy
Flour, powdered sugar, salt, butter and 2 eggs Knead first with the dough hook of the hand mixer, then with cool hands to form a smooth shortcrust pastry. Cover and chill for about 30 minutes.
Finely grate the marzipan. Separate 3 eggs. Bring the milk to the boil in a saucepan. Scatter semolina, bring to the boil while stirring and simmer for about 1 minute while stirring. Stir in the sugar and vanilla sugar. Remove from the stove and allow to swell for 3–4 minutes.
Whisk the egg yolks, stir into the semolina. Mix in the grated marzipan. Beat the egg whites with the whisk of the hand mixer until stiff. Fold into the semolina in portions.
Wash the apples, rub dry, quarter them, remove the core. Cut the quarters lengthways into wedges, drizzle with lemon juice. Roll out 2/3 of the dough on a floured work surface into a circle (approx. 32 cm Ø).
Grease a springform pan (26 cm Ø) and dust with flour. Put the dough in, gently pressing the edge.
Chop the cranberries. Knead the remaining shortcrust pastry, cranberries, almonds and honey to make crumbles. Spread the semolina mixture in the springform pan and place the apple wedges on top. Put the sprinkles on the apples. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see
manufacturer) for 55–65 minutes. Take the cake out of the oven, remove it from the springform pan and let it cool down. Whipped cream tastes good with it.
1 piece approx:
  • 360 kcal
  • 1510 kJ
  • 9 g protein
  • 17 g fat
  • 42 g carbohydrates


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