Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 300 grams flour
- 100 g suar
- 200 g mararine
- 1 small banana (s)
- 8 apples, rather floury
- 3 tablespoon sugar
- 1 pinch (s) cinnamon
Print Recipe
Pin Recipe Instructions
- The amount of ingredients is intended for a springform pan with a diameter of 28 cm. Crush a small banana in a bowl to make puree. It serves as a binding agent and should not be too ripe, otherwise you can taste it too much. Knead the flour, sugar, margarine and banana sauce well in a bowl until you have a reasonably firm dough. Since this is a shortcrust pastry, it always remains a little crumbly. Put 3/4 of the dough in a springform pan and line the bottom and the edge of the pan with it. Peel and core the apples, cut into pieces and then place in a saucepan. Add a dash of water, about three tablespoons of sugar and a pinch of cinnamon and heat. Stir every now and then, or move the lower apples upwards until there is a bit of pulpy apple mass between the pieces. Therefore, slightly floury apples are better, they turn into pulpy apple compote more quickly. Then place the apple compote on the dough in the springform pan and distribute it well. Take the remaining quarter of the batter and crumble over the apples. Bake the cake at 180 ° C top / bottom heat for about 20 minutes, until the crumble and the edge look golden-brown.
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