John Myers
Contents
show
Apple Cake with Florentine Sprinkles
The perfect apple cake with florentine sprinkles recipe with a picture and simple step-by-step instructions.
dough
- 350 g Flour
- 60 g Powdered sugar
- 1 pinch Salt
- 170 g Butter
- 2 piece Eggs
- Lemon zest
Abundance
- 120 g Marzipan raw mass
- 90 g Protein
- 3 piece Egg yolk
- 1 liter Milk
- 1 pinch Cinnamon
- 125 g Soft wheat semolina
- 20 g Granulated sugar
- 20 g Vanilla sugar
- 800 g Apples
Florentine sprinkles
- 220 g Shortcrust
- 50 g Dried cranberries
- 50 g Grated almonds
- 20 g Honey
- 50 g Almond sticks
- Fat for the shape
dough
- Knead the flour, powdered sugar, salt, butter and eggs into a smooth dough. Cover and chill for approx. 30 minutes. Roll out 450g shortcrust pastry and line a springform pan with it, gently pressing the edge. (Springform pan 25 cm.)
Abundance
- Bring the milk, vanilla sugar and cinnamon to the boil. Sprinkle in semolina and cook for approx. 2 minutes while stirring. Remove from the stove and let swell for 3-4 minutes. Peel off the egg yolk and chopped marzipan and stir into the semolina. Beat the egg white and granulated sugar until stiff and fold into the semolina mixture. Spread the semolina mixture in the springform pan on top of the shortcrust pastry and cover with apple wedges.
Florentine sprinkles
- Finely chop the dried cranberries and coke with the remaining shortcrust pastry, almonds and honey. Chill for 30 minutes and rub the batter onto the apples with a coarse grater. Sprinkle with almond sticks and bake in the preheated oven at approx. 175 ° C for 55 minutes
Facebook Comments