We still had a few apples in the cooking lab, so I got the idea for this apple pie.
I call it »Elbstreusel« and wish you all a wonderful weekend.
Note: I used a 15 cm mold for this cake. Feel free to use larger sizes as well. It’s easy to do with the help of the Herr Grün conversion chart for baking pans. You can find it here.
For the shortcrust pastry base
70 g spelt flour 630
40 g butter
20 g raw cane sugar
1 tablespoon cream
For the crumble
50 g spelt flour
30 g raw cane sugar (please do not use cane sugar)
30 g butter
For the filling
60 g spelt flour 630
1 hect. tsp. baking powder pure tartar
40 g raw cane sugar (please do not use cane sugar)
1 tsp. cinnamon
40 g ground almonds
25 g walnuts – coarsely chopped
60 g curd cheese
40 g butter
1/2 apple – sweet and sour (for me it was 80 g without the core – I used Elstar)
The shortcrust pastry
Preheat the oven to 180 degrees (convection oven).
Pour the shortcrust pastry into the cake tin and line the bottom and sides with it. Poke holes in the bottom with a fork.
Then bake in the preheated oven on the middle shelf convection oven for about 10 minutes. The top should be baked a little bit on and really just very lightly biscuity.
Do not turn off the oven. Continue baking at 180 degrees.
Mix all the ingredients in a bowl and knead until you get a smooth, slightly dry dough.
Cut the apple half in half, core it and cut it with the peel into slices about 3 mm thin.
First, mix the dry ingredients together in a mixing bowl.
Melt the butter.
Now add the curd, egg and melted butter to the dry ingredients. Mix everything well with a spoon. You don’t really need a mixer.
Finally, add the apple slices to the dough mixture and stir gently.
Pour the dough mixture onto the baked shortbread.
Pick off large crumbles from the crumble dough and spread them evenly from the inside to the outside of the dough mixture.
Now bake the cake at 180 degrees (convection oven) for about 30 to 35 minutes on the middle rack (wire rack).
Greetings from the cooking lab
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