Summary

Ingredients

• 225 grams flour
• 50 g breadcrumbs
• 130 g suar
• 125 g mararine
• 80 ml amaretto
• 2 banana (s)
• 1 packet baking powder
• 1 packet vanilla sugar
• 1 ½ teaspoon gingerbread spice
• 1 teaspoon cinnamon powder
• 4 apples, tart ones
• some mineral water
• 1 tablespoon sugar for sprinkling
• 0.5 teaspoon ½ cinnamon powder for dusting

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Instructions

1. Mash the bananas with a fork and mix with all the other ingredients except the apples and the water. Then add enough water to get a homogeneous mass while stirring with the spoon.
2. First only approx. 100 ml, then dose as required. Warning: not too runny, otherwise the dough will not be fluffy. It should be so fluid or firm that it does not flow from the spoon, but it does not require any force to knock it off. Like a little more liquid spaetzle dough. It is best to fill the dough into a round 26-inch silicone mold.
3. Peel, quarter and core the apples. Cut the quarters lengthways with a knife several times. Press the quarters onto the dough so that they sink about 0.5 cm. Dust with about 1 tablespoon of sugar and 1/2 teaspoon of cinnamon. Bake at 180 ° C (hot air) for approx. 45 - 50 minutes.