Rye bread æblekage

Name: Rye bread æblekage
Yield: 4 portion(s)
Ingredients: optional Cinnamon sugar; Whipping cream for whipped cream; 0.5 tsp Ground cinnamon; 1 Eggs; 1 nip Fine salt; 1-2 tsp Lemon juice; 125 g Almonds or hazelnuts – or a mixture; 20 g Wheat flour; 3-4 tbsp Cane sugar – to the apples and to sprinkle the dish with; 40 g Halvtørt dark rye bread without kernels (about 2 slices); 4-5 Aromatic apples e.g. belle de boskoop or filippa; 60 g Cane sugar; 60 g Butter

Cakes in form

Cook time: 0 min.
Servings: 4 portion(s)

Ingredients for Rye bread æblekage

	optional	Cinnamon sugar
		Whipping cream for whipped cream
0.5	tsp	Ground cinnamon
1		Eggs
1	nip	Fine salt
1-2	tsp	Lemon juice
125	g	Almonds or hazelnuts – or a mixture
20	g	Wheat flour
3-4	tbsp	Cane sugar – to the apples and to sprinkle the dish with
40	g	Halvtørt dark rye bread without kernels (about 2 slices)
4-5		Aromatic apples e.g. belle de boskoop or filippa
60	g	Cane sugar
60	g	Butter

Instructions for Rye bread æblekage

To prepare the Rye bread æblekage recipe, please follow these instructions:

Cut the apples into quarters, remove the stem, flower and cored. Slice the Apple boats into cubes. Got them in a bowl, drizzle lemon juice over and sprinkle with sugar. Turn the apples well around the juice and sugar.

Cut the crust of bread and run it in the food processor into a fine smulder. Butter a small baking dish with butter and sprinkle with a bit of rugbrødssmulderet, and a little sugar. Mix rest of ingredients to the dough in the food processor with rugbrødssmulderet. Let it all run to a semi-solid, rough dough. Put Apple pieces in the dish and divide the batter over. Bake the cake for about 45 minutes at 180 ° (hot air).

Server the cake warm with whipped cream and possibly. cinnamon sugar over.

Rye bread æblekage

Ingredients for Rye bread æblekage

Instructions for Rye bread æblekage

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