John Myers
Apple Cream Cake
The perfect apple cream cake recipe with a picture and simple step-by-step instructions.
filling
- 75 g Sugar
- 75 g Flour
- 2 tsp Baking powder
- 3 piece Free range eggs
- 150 gr Chestnut puree vermicelle
- 2 pinch Salt
- 7 tbsp Gelatine fix
- 75 g Powdered sugar
- 750 g Applesauce
- 380 g Sour cream
- 1 dl Calvados
- 30 g Flaked almonds
- is for a size 26 form. Line the bottom of the form with baking paper and butter the edge well. Preheat the oven to 180 degrees.
- Mix the eggs with the sugar until they are cermy. Using the hand mixer, add the chestnut puree (vermicelle) for 10 minutes.
- Mix flour and baking powder and sift. Melt the butter and let it cool down a little. Quickly stir half of the flour mixture into the mixture, best done with a whisk. Then carefully put the rest of the flour underneath with the spatula.
- Towards the end, the liquid butter comes underneath
- Bake at 180 degrees for about 30 – 35 minutes.
- Let the cake base cool down
- Mix the almond flakes with 25 g of powdered sugar, toast them in a pan without fat and let them cool
- Mix the sour cream with the gelatine until smooth. Stir in the applesauce, the remaining powdered sugar and the calvados.
- Now spread the apple cream evenly on the cake base and put in the fridge
- As soon as the cake is firm, spread the almond flakes over it
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