Topped Apple pie
- 300 g flour
- 1 pinch Salt
- 150 g ground almonds (without skin)
- 300 g sugar
- 2 Package Vanillin sugar
- 1 Egg (size M)
- 150 g Butter
- 40 g Cornstarch
- 1/4 TL Cinnamon
- 1.2 kg Apples (e.g. Elstar)
- 3 EL Breadcrumbs
- 125 g span> Icing sugar
- 2–3 tbsp lemon juice
- flour
- fat and flour
- baking paper
105 minutes
easy span>
- 1.
- For the dough, flour, salt, 75 g almonds, 175 g sugar, 1 packet of vanilla sugar Put the egg and butter in flakes in a mixing bowl. First work with the dough hook of the hand mixer, then with your hands to form a smooth dough. Roll out 2/3 of the dough on the floured work surface into a circle (approx. 34 cm Ø)
- 2.
- Place in a greased springform pan (26 cm Ø) sprinkled with flour , Carefully press the dough to the base and the springform pan. Prick several times with a fork. Roll out the remaining dough on a piece of baking paper into a circle (26 cm Ø). Prick several times with a fork. Chill the mold and dough sheet for approx. 45 minutes
- 3.
- In the meantime, mix 75 g ground almonds, starch, cinnamon, 125 g sugar and 1 packet of vanilla sugar in a large bowl . Peel and quarter the apples and cut out the core. Finely dice the apples. Pour into the bowl and mix everything thoroughly
- 4.
- Sprinkle breadcrumbs evenly on the cake base, spread the apple mixture on top and press firmly with the back of your hand. Put the dough lid on and carefully press the edge
- 5.
- In a preheated oven (electric stove: 175 ° C / fan: 150 ° C / gas: level 2) 55–60 minutes Bake on the lower rail. Take out of the oven, place on a wire rack and remove immediately from the springform pan with a knife. Approx. Let cool for 15 minutes. Mix the icing sugar and lemon juice with a whisk until smooth. Spread evenly over the cake. Let the cake cool completely (preferably overnight). Remove from the mold and arrange on a cake plate. Whipped cream tastes good with it
- 6.
- Waiting time approx. 12 hours
1 piece approx:
- 470 kcal
- 1970 kJ
- 6 g protein
- 19 g fat
- 70 g carbohydrates
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