Contents
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Ingredients
For the kneading dough:
- 160 g Wheat flour type 405
- 70 g Sugar
- 70 g Butter, soft
- 0,5 tsp Baking powder
- 1 Egg
For the vanilla cream:
- 500 ml Milk
- 1 Pck. Vanilla custard powder
- 2 tbsp Sugar
- 2 Eggs
For the "roses":
- 800 g Apples
- 2 tbsp Liquid apricot jam
- 1 liter Water for boiling
- 1 tbsp Sugar
- 1 pinch Ground cinnamon
Also:
- 7 piece Italian ladyfingers
- 7 piece Icing sugar for sprinkling
- 7 piece Butter, - for the form
Instructions
- Mix flour with baking powder and sift into a bowl. Add butter, sugar and egg. Work through all the ingredients with the dough hook first briefly on the lowest, then on the highest level.
- Then knead the dough with your hands to form a smooth dough and spread / roll out directly on the bottom of a springform pan (Ø approx. 26 cm. Greased with butter).
- Prick the dough base several times with a fork so that it does not get any air bubbles during baking. Pre-bake the baking pan in a preheated oven at 180 ° C for approx. 10 minutes.
- Meanwhile, prepare the pudding powder, sugar and milk according to the instructions on the packet. Stir eggs into the hot pudding. Open each egg in a cup to check whether it is perfect. Divide the sponge fingers into three parts and spread around the edge until a closed edge is formed. Cool the vanilla cream a little and spread it on the pre-baked base.
- Prepare the apples in the same way as in the recipe for “Apple Puff Pastry Roses” - that is, wash, cut and blanch. Then shape the "roses". Starting with an apple slice that is rolled up in your fingers. There are also more and more apple slices. They are always rolled up tightly.
- Place the finished "roses" in the slightly thickened vanilla cream and brush with liquid apricot jam. Bake the cake at 180 ° C in the preheated oven for approx. 40 minutes. Take out, let cool down a bit and sprinkle with icing sugar.
Nutrition
Serving: 100gCalories: 92kcalCarbohydrates: 19.8gProtein: 1.4gFat: 0.6g