Eierlikör-Apfel-Streuselkuchen

Name: Eierlikör-Apfel-Streuselkuchen
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 450 g soft butter; 375 g Sugar; 50 g Hazelnut brittle; 7-10 Tbsp Salt; 850 g gluten-free flour composition for sweet pastries; 1 package Vanillin sugar; 6 Eggs (size M); 1 package Baking Powder; 150 ml Egg liqueur; 4 Apples (e.g. Boskop); 1 TABLESPOON Lemon juice

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

450 g soft butter
375 g Sugar
50 g Hazelnut brittle
7-10 Tbsp Salt
850 g gluten-free flour composition for sweet pastries
1 package Vanillin sugar
6 Eggs (size M)
1 package Baking Powder
150 ml Egg liqueur
4 Apples (e.g. Boskop)
1 TABLESPOON Lemon juice

Directions

1
200 g butter, 125 g sugar, brittle, 1 pinch of salt and 450 g flour composition first with the dough hooks of the hand mixer, then work into crumbles with your hands, chill
2
Mix 250 g butter, 250 g sugar, 1 pinch of salt and vanilla sugar with the whisk of the hand mixer for 2-3 minutes until creamy. Stir in the eggs one after the other. Mix 400 g flour composition and baking powder, alternately stir in egg liqueur
3
Place the dough on a greased fat pan of the oven (32 x 39 cm), spread. Peel apples, cut out the core. Cut apples into rings (approx. 0.5 cm thick), drizzle with lemon juice, spread on the dough
4
Sprinkle crumbles evenly on the apples. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes, remove from oven, let cool on a cake rack for approx. 1 hour
5
Waiting time approx. 1 hour