John Myers
Contents
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Ingredients
For the sprinkles
- 100 g Flour
- 75 g Sugar
- 0,5 teaspoon Ground cinnamon
- 1 teaspoon Vanilla flavor
- 80 g Liquid butter
- Sliced and roasted hazelnuts
For the dough
- 150 g Butter
- 120 g Sugar
- 1 teaspoon Vanilla flavor
- 3 Eggs
- 3 tbsp Milk
- 175 g Flour
- 1 teaspoon Baking powder
For covering
- 1 kg Apples
- 1 tbsp Sugar
- 0,5 teaspoon Ground cinnamon
- 0,5 Lemon juice
- Fat and breadcrumbs for the mold
- Powdered sugar
Instructions
- For the crumble, put all the ingredients in a bowl and crumble them with your hands, put them in a cool place.
- Peel and quarter the apples and remove the core. Then cut into small cubes and marinate with sugar, cinnamon and lemon. If you like, you can also mix in raisins.
- For the dough, stir the butter, sugar and vanilla for 5 minutes until frothy. Gradually stir in the eggs until each egg is properly mixed in. Add the milk and then briefly stir in the flour mixed with baking powder.
- Preheat the oven to 180 ° C - upper / lower heat. Grease and crumble a 28 springform pan.
- Pour the dough into the springform pan and smooth it out a little. Spread the apples on top and sprinkle with the sprinkles.
- Bake the cake for approx. 40 minutes ... don't forget to try your chopsticks.
- Let the cake cool slightly in the tin and then place it on a wire rack with a cake saver so that it can cool down completely.
- Place the cooled cake on a cake plate and serve with powdered sugar. A dollop of cream goes well with it.
- Tip 9: if you have a nut allergy - like my mom - take almond flakes and roast them in the oven. I have to do everything with almonds as I always give them cakes.
Nutrition
Serving: 100gCalories: 230kcalCarbohydrates: 31.3gProtein: 2gFat: 10.7g
