Apple charlotte with salted butter

Name: Apple charlotte with salted butter
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 1.2 kg firm, sour apples (Boskop, Renette); 50 g + 1-2 tablespoons + 1 teaspoon sugar; 1/2 TEASPOON ground cinnamon; 1 package Vanillin sugar; 75–100 g salted butter; 10 discs Boxed white bread; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and sugar

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

1.2 kg firm, sour apples (Boskop, Renette)
50 g + 1-2 tablespoons + 1 teaspoon sugar
1/2 TEASPOON ground cinnamon
1 package Vanillin sugar
75–100 g salted butter
10 discs Boxed white bread
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and sugar

Directions

1
Grease a springform pan (18 cm Ø) and sprinkle with 1-2 tablespoons of sugar. Peel and quarter apples, remove core. Cut quarters into thin slices. Steam apples with 50 g sugar, cinnamon and vanillin sugar in 50 g butter for about 10 minutes. Remove the crusts from the bread and brush with the rest of the butter
2
Cut slices into squares to fit the edge of the springform pan. For bottom, middle and lid cut the slices into triangles. Line the edge of the mould with squares, then the bottom with approx. 1/3 of the triangles (butter side out)
3
Pour in about half of the compote, cover with triangles again. Pour the rest of the compote on top. Finally, place a lid of triangles on top, butter side up. Sprinkle the surface with approx. 1 tsp. sugar and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 30-40 minutes until golden brown. Remove from the oven, remove from the rim and serve cold or warm. Dust with icing sugar if necessary and decorate with berries
4
On 10 pieces: