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🍰 Torta di Mele Coperta

550 kcal · 30 min · 4 porzioni

Torta di Mele Coperta Cucina gratis con l’app MyFoody →

Ingredienti

Preparazione

  1. 1. Separate the egg. Use the egg white for another purpose.
  2. 2. Dice the butter.
  3. 3. Put the butter in a bowl.
  4. 4. Add flour.
  5. 5. Add 90 grams of icing sugar.
  6. 6. Add vanilla sugar.
  7. 7. Add a pinch of salt.
  8. 8. Add the egg yolk.
  9. 9. Add 3 tablespoons of cold water.
  10. 10. Knead everything into a shortcrust pastry.
  11. 11. Chill the dough for one hour.
  12. 12. Preheat the oven to 200 degrees Celsius.
  13. 13. Wash the lemon hot.
  14. 14. Grate about 1 teaspoon of lemon zest.
  15. 15. Cut the lemon in half.
  16. 16. Squeeze out the juice.
  17. 17. Peel the apples.
  18. 18. Quarter the apples.
  19. 19. Remove the core.
  20. 20. Cut the apples into cubes.
  21. 21. Put the apple cubes in a pot.
  22. 22. Add sugar.
  23. 23. Add apple juice.
  24. 24. Bring the mixture to a boil.
  25. 25. Cook the apples for about 10 minutes.
  26. 26. Wait until the liquid has evaporated.
  27. 27. Wait until the apples are soft.
  28. 28. Add the lemon zest.
  29. 29. Add raisins.
  30. 30. Take two thirds of the dough.
  31. 31. Lightly flour the work surface.
  32. 32. Roll the dough round.
  33. 33. Grease a springform pan.
  34. 34. Place baking paper in the bottom of the pan.
  35. 35. Put the dough in the pan.
  36. 36. Form a rim of 4 to 5 centimeters.
  37. 37. Cover the dough with baking paper.
  38. 38. Fill with about 300 grams of dried legumes.
  39. 39. Use peas or beans.
  40. 40. Bake the base for approx. 10 minutes blind.
  41. 41. Remove the baking paper.
  42. 42. Remove the legumes.
  43. 43. Bake the base again for approx. 3 minutes.
  44. 44. Roll the remaining dough round.
  45. 45. Distribute the hot apple compote evenly.
  46. 46. Place the circle of dough as a lid on top.
  47. 47. Press the edges well.
  48. 48. Bake the cake for approx. 20 to 25 minutes.
  49. 49. Bake it golden brown.
  50. 50. Put the lemon juice in a bowl.
  51. 51. Add the remaining sifted icing sugar.
  52. 52. Stir the mixture into a glaze.
  53. 53. Brush the surface of the cake.
  54. 54. Let the cake cool.

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