'Slip on to me' apple pie

For 8 pieces
  • 2 apples (e.g. Elstar)
  • 1 EL Lemon juice
  • something + 200 g soft butter
  • some + 200 g flour
  • 100 g Sugar
  • 1 EL Cinnamon
  • Salt
  • 3 Eggs (size M)
  • 1 TL Baking powder
  • 50 g Hazelnut kernels
  • 1 EL Apricot jam
60 minutes
very easy
1.
Wash the apples. Remove the core with an apple cutter. Slice the apples crosswise. Drizzle with lemon juice.
2.
Preheat the oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer). Grease a springform pan (20 cm Ø) and dust with flour. Mix 200 g butter, sugar, cinnamon and a pinch of salt with the whisk of the mixer until creamy.
3.
Stir in eggs one after the other. Mix 200 g flour and baking powder. Stir into the butter and sugar cream. Spread half of the apple slices in the pan. Put the batter on top. Cover with the rest of the apple slices. Roughly chop the hazelnuts and sprinkle over the cake.
4.
Bake in a hot oven for 40–45 minutes.
5.
Stir the jam until smooth. Take out the cake. Immediately withSpread the jam, allow to cool. Whipped cream tastes good with it.
1 piece approx:
  • 440 kcal
  • 7 g protein
  • 29 g fat
  • 37 g carbohydrates

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