John Myers
Contents
show
Ingredients
for the dough:
- 4 Pc. Eggs
- 40 g Sugar
- 90 g Flour
- 1 tsp Ginger bread spice
- 10 g Cocoa powder
- 1 tsp Baking powder
for the apple compote:
- 600 g Tart apples, cleaned, peeled and the core removed
- 0,5 Pc. Organic lemon
- 30 g Sugar
- 1 packet Custard powder for cooking
- 375 ml Apple juice
- 0,5 tsp Cinnamon or an apple strudel spice
for the cream:
- 250 ml Cremefine or whipped cream
- 200 g Sour cream 10% fat
- 1 Pc. Vanilla pod
- 40 g Sugar
- 1 packet Cream stiffener
Instructions
Preparation of the cake base:
- Separate the eggs. Beat the egg whites until stiff, gradually pouring in 40 g of sugar. Mix the egg yolks briefly and then fold into the egg whites. Mix the flour, baking powder, cocoa and gingerbread spice and sieve on the egg whites. Fold in carefully. Pour the dough into a springform pan (26 cm diameter) lined with baking paper (do not grease the form!) And smooth it out.
- Bake in the preheated oven on the middle rack at 200 degrees (or 175 degrees convection) for about 18-20 minutes. Take out and let cool down a bit.
Topping I: apple compote
- Dice the prepared apples. Drizzle with lemon juice. Mix in 4 tbsp apple juice, sugar and custard powder until smooth. Heat the rest of the apple juice. Add the apple pieces and cinnamon, then add the mixed pudding powder. Simmer for 3 - 4 minutes while stirring. Remove the saucepan from the stove and let the apple compote cool down.
- Enclose the cake base with a cake ring. Depending on your preference, you can also soak the cake base with a little alcohol. Put the cooled apple compote on top and distribute. Chill for about 30 minutes.
Surface II:
- Mix the sour cream with the sugar and the scraped pulp of the vanilla pod. Beat the cream with the cream stiffener until stiff. Fold in the sour cream. Spread the cream on the apple compote and chill the cake for at least 1 hour before eating.
- The cake can then be decorated according to your mood.
Nutrition
Serving: 100gCalories: 180kcalCarbohydrates: 29.7gProtein: 2.3gFat: 5.5g
