Cook Time | 60 minutes |
Servings |
Ingredients
Dough:
- 120 gram Butter
- 50 gram Sugar
- 3 pieces Chicken eggs
- 1 pinch Salt
- 200 gram Flour wheat / Flour
Meringue:
- 3 pieces Egg white
- 100 gram Sugar powder
- 1 pinch Salt
- 1 tablespoon Corn flour
Crumble:
- 40 gram Butter
- 100 gram Flour wheat / Flour
- 2 tablespoons Sugar
Ingredients
Dough:
Meringue:
Crumble:
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Instructions
- Prepare the dough. Soft butter, previously removed from the refrigerator and had time to melt to a plastic state, combine with sugar. Mash it thoroughly with a fork. Gently separate the eggs into yolks and whites. Proteins are removed in the refrigerator. Add the yolks to the butter. Toss a pinch of salt and stir in the butter-yolk mass.
- Fingers stretch the dough on the split form (diameter 24 cm). Tamp a uniform layer on the bottom, form a Board height of about 2 cm. If the form is smaller, you can form a Board 4 cm). Thickly pierce the base with a fork, so that the cake does not swell when baking, and then remove the form for 30-40 minutes in the refrigerator.
- Proceed to the filling. With apples cut a thin layer of peel, remove the core. Cut into thin slices, add cinnamon and sugar. Stir. Next, put the Apple slices in a saucepan, add the soft butter, cinnamon and mix. Keep on a low heat under the lid for about 5-15 minutes (time depends on the variety of apples). The pieces should soften slightly, but retain their shape
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