John Myers
Contents
show
Ingredients
Dough:
- 200 g Flour
- 125 g Butter
- 0,5 tsp Salt
- Some water
Covering:
- 1 kg Apples - a little more with windfalls, as there is often a lot of waste
- 80 g Flour
- 2 tsp Cinnamon
- 50 g Raisins
- 40 g Sugar
- 250 g Ricotta
Streusel:
- 125 g Flour
- 75 g Nuts
- 150 g Cane sugar
- 125 g Butter
- 1 tbsp Cinnamon
Instructions
Dough:
- Knead the flour, butter, salt and knead with a little water (but very little and carefully, gradually adding) to form a smooth, elastic shortcrust pastry.
- Completely line a greased pie tin with it and then put it in the fridge for at least 1/2 hour, or until all other necessary preparations have been made.
Streusel:
- In the meantime, mix the nuts, flour, sugar and cinnamon and add the butter in flakes. First whisk with the hand mixer at the highest level, then switch to the first level and keep stirring until the crumble is nice and large. (the longer, the bigger). Chill too.
Covering:
- Peel and core the apples and slice them into thin slices. Mix the flour and cinnamon and sift over the apples. Mix everything. Provide.
- Preheat the oven to 200 °.
Molding:
- Beat the egg with sugar until creamy and stir in the ricotta.
Completion:
- Put the powdered apples on the bottom. Pile something in the middle. Scatter raisins on top and distribute the icing evenly over everything. Finally, put the crumbles on top and put them in the oven.
- Baking time approx. 50-60 minutes. If the crumbles take on color too quickly, cover with foil and switch down to 180 °.
- Let the cake cool for a good 1 hour. However, it also tastes great when it is still slightly warm ..............
Nutrition
Serving: 100gCalories: 430kcalCarbohydrates: 35.8gProtein: 9.5gFat: 27.7g
