F\u00fcr eine 18 cm Springform braucht ihr:
\n1,2 kg s\u00e4uerliche \u00c4pfel (zB, Boskop oder Renette)
\n2 El + 50 g Zucker
\n1 Pck. Bourbon Vanillezucker
\n1 Tl Zimt
\n1\/4 Tl Muskat
\nca. 75 g gesalzene Butter
\nca 10 Scheiben Toastbrot\/Kastenwei\u00dfbrot
\nPuderzucker zur DekoDen Ofen auf 160 Grad vorheizen.
\nDie Springform fetten und mit ca 2 El Zucker ausstreuen. Die \u00c4pfel sch\u00e4len, entkernen, und in d\u00fcnne Spalten schneiden. 50 g Zucker, 50 g Butter, Vanillezucker, Gew\u00fcrze und die \u00c4pfelscheiben ca 10 Minuten d\u00fcnsten.
\nDie Kruste vom Brot schneiden Einen Teil Scheiben so zurechtschneiden, dass ihr mit ihnen den Rand der Springform auskleiden k\u00f6nnt. T\u00fcchtig buttern und mit der Butter-Seite nach au\u00dfen den Rand mit den Scheiben auslegen. Das \u00fcbrige Brot in Kuchenst\u00fcck-gro\u00dfe Dreiecke schneiden, buttern und wieder mit der Butterseite nach unten den Boden auslegen. Die H\u00e4lfte der Apfelmasse darauf geben und wieder eine Schicht gebutterte Brotdreiecke dazwischenlegen. Den Rest der Apfelmasse darauf verteilen und wieder mit Toastbrot-Dreiecken abschlie\u00dfen. Diesmal mit der Butterseite nach oben.
\nDen Kuchen noch mit Zucker bestreuen und dann f\u00fcr ca 40 -45 Minuten in den Ofen (E-Herd:175\/Umluft:150) knusprig und goldbraun backen.
\nAm besten gleicht warm mit reichlich Vanilleeis oder Sahne servieren!
\nEinfach k\u00f6stlich und so einfach! Aber aufheben solltet ihr ihn nicht zu lange.
\nFrisch schmeckt er wirklich am besten!
\nAber da der Kuchen ja nicht gerade gro\u00df ist, und trotz der Butter auch nicht sehr m\u00e4chtig, denke ich nicht, dass ihr lange daran essen werden. \ud83d\ude42
\nKalorientechnisch jedenfalls sind 2 St\u00fcck sowas von drin!Also sucht euch ein kuscheliges Eck und macht es euch eine Runde mit eurer Apfel-Charlotte gem\u00fctlich!Genie\u00dft das lange Wochenende,
\nEure Kiki<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
Ja, so eine Apfel-Charlotte geht schneller, als der…<\/p>\n","protected":false},"author":1,"featured_media":18340,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_kadence_starter_templates_imported_post":false,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[5542,5549],"tags":[],"class_list":["post-16428","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cakes","category-european-recipes"],"yoast_head":"\n
Apple Charlotte with Salted Butter - Cinnamon&Coriander<\/title>\n<meta name=\"description\" content=\" Ja, so eine Apfel-Charlotte geht schneller, als der Name es bef\u00fcrchten l\u00e4sst. F\u00fcr eine 18 cm\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cinnamonandcoriander.com\/en\/apple-charlotte-with-salted-butter\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Apple Charlotte with Salted Butter - Cinnamon&Coriander\" \/>\n<meta property=\"og:description\" content=\" Ja, so eine Apfel-Charlotte geht schneller, als der Name es bef\u00fcrchten l\u00e4sst. 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