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Apfeltorte, fein
Zubereitungszeit: 90–100 Minuten
Zutaten für ca. 12 Portionen
Teig:
150 g Margarine oder Butter
150 g Zucker
1 Päckchen Vanillinzucker
3 Eier
Saft von 1/2 Zitrone
150 g Mehl
1/2 TL Backpulver
Belag:
750 g Äpfel
Puderzucker oder Aprikosenkonfitüre
Zubereitung
1. Fett, Zucker, Vanillinzucker und Eier
cremig rühren.
2. Zitronensaft und das mit Backpulver
vermischte Mehl unterrühren. Den Teig
in eine gefettete Springform (C 26 cm)
oder in kombinierten Betriebsarten auf
die Glasschale streichen.
3. Die Äpfel schälen, vierteln, vom
Kerngehäuse befreien. An der Obersei
-
te einritzen, mit der Wölbung nach
oben leicht in den Teig drücken und
goldgelb backen.
4. Nach dem Erkalten mit Puderzucker
bestäuben oder mit verrührter Apriko
-
senkonfitüre bestreichen.
Die Äpfel können auch in kleine Würfel
geschnitten unter den Teig gehoben
werden. Schmeckt auch gut mit 500 g
Sauerkirschen, Heidelbeeren oder Apri
-
kosen.
Einstellungen
Automatikprogramme \ Backwaren \
Apfeltorte \ fein
Backzeit: ca. 60 Minuten
Heißluft plus
Temperatur: 150–170 °C
Ebene: 1 von unten
Backzeit: 55–65 Minuten
MW + Heißluft plus
Leistung/Temperatur: 160 °C + 80 W
Ebene: 1 von unten
Backzeit: 45–55 Minuten
Rezepte: Backen
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