John Myers
Contents
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Ingredients
For approx. 24 pieces:
- 2 kg Apples
- Juice of 1 lemon
- 200 ml Apple juice
- 475 g Sugar
- 135 g Food starch
- 500 g Butter
- 600 g + 1 tbsp flour
- 2 packet Vanilla sugar
- About 1 tbsp ground cinnamon
- 1 pinch Salt
- Grated zest of 1 organic lemon
- 4 Eggs, size L
- 3 tsp, deleted Baking powder
- 100 g Ground almonds, skinless
- About 1 tbsp powdered sugar for dusting
- Fat and flour for the drip pan
Instructions
- Peel, quarter, core and slice apples. Bring the apples, lemon juice, 100 ml apple juice and 75 g sugar to the boil. Simmer for about 3 minutes. Mix 35 g starch and 100 ml apple juice until smooth. Stir into the compote and simmer for another 1-2 minutes. Let cool for 30-40 minutes.
- Melt 2,250 g butter. Mix 350 g flour, 200 g sugar, 1 packet of vanilla sugar, cinnamon and a pinch of salt. Add liquid butter and knead into crumble. Sprinkle 1 tablespoon of flour over the crumble and shake briefly in the bowl.
- Mix together 3,250 g of softened butter, 200 g of sugar, 1 packet of vanilla sugar, lemon zest and 1 pinch of salt. Stir in eggs one after the other, alternating with 100g starch. Mix 250 g flour and baking powder and stir in with the almonds.
- Smooth out the dough in a greased, floured drip pan in the oven. Spread the compote on top and pour the sprinkles over it. Bake in a preheated oven (electric stove: 200 ° C, convection: 175 ° C) for about 45 minutes. Cover with aluminum foil if necessary after 25 minutes. Let the cake cool down. Dust with powdered sugar and cut into pieces.
- Whipped cream tastes good with it.
Nutrition
Serving: 100gCalories: 225kcalCarbohydrates: 27.7gProtein: 0.3gFat: 12.5g
