Apple purée with cookie crumbles

Name: Apple purée with cookie crumbles
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 400 g Butter biscuits; 325 g Butter; 3 TABLESPOONS + 500 g flour; 200 demerara sugar; 1 pinch Salt; 1 package Vanillin sugar; 3 Eggs (size M); 4 Coated Tsp Baking Powder; 2 coated Tsp ground cinnamon; 1 glass (720 ml) Applesauce; 7-10 Tbsp Grease

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

400 g Butter biscuits
325 g Butter
3 TABLESPOONS + 500 g flour
200 demerara sugar
1 pinch Salt
1 package Vanillin sugar
3 Eggs (size M)
4 Coated Tsp Baking Powder
2 coated Tsp ground cinnamon
1 glass (720 ml) Applesauce
7-10 Tbsp Grease

Directions

1
Finely chop the biscuits in the universal chopper. Knead 150 g butter, 3 tbsp. flour and biscuit crumbs into crumbles with your hands
2
Cream 175 g butter, sugar, salt and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix 500 g flour, baking powder and cinnamon and stir in 300 g applesauce into the fat egg mixture
3
Put the dough on a greased fat pan of the oven (32 x 39 cm) and smooth it down. Spread the rest of the applesauce on the cake, spread crumbles on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 40 minutes. Take the cake out of the oven. Let it cool down on a cake rack