John Myers
Contents
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Ingredients
The batter
- 100 g Butter
- 100 g Raw cane sugar
- 2 piece Eggs
- 1 pinch Salt
- 3 tablespoon Amaretto liqueur
- 1 teaspoon Ground cinnamon
- 150 g Spelt flour type 630
- 1 teaspoon Baking powder
- 400 g Apple wedges
- 2 tablespoon Lemon juice
- 50 g Amarettini almond biscuits
The macaroon mass
- 4 piece Egg Whites
- 150 g Sifted powdered sugar
- 2 tablespoon Amaretto liqueur
- 2 teaspoon Ground cinnamon
- 200 g Ground almonds
ornament
- 250 g Mascarpone
- 200 g Sour cream
- 75 g Sugar
- 2 tablespoon Amaretto liqueur
- 2 tablespoon Chopped almonds
- 1 teaspoon Ground cinnamon
Instructions
The batter
- Mix the butter, sugar, eggs and salt until frothy. Stir in the cinnamon amaretto, baking powder and flour and pour the dough into a greased and crumbled springform pan (26 cm).
- Peel and core the apples and cut into wedges. Drizzle with a little lemon juice and roughly crumble and mix the Amarettini biscuits over them. Spread the whole thing on the dough and press down a little.
The macaroon mass
- Beat the egg whites into very stiff snow and stir in the sifted powdered sugar spoon by spoon until a glossy mass is formed. Now add the amaretto liqueur, ground almonds and cinnamon and stir well. Spread the macaroon mixture over the apples
- Preheat the tube to 180 degrees lower / upper heat, cover the tin with aluminum foil and bake the cake for 45 minutes. Remove the foil and bake the cake for about 25 minutes. Remove from the mold and let cool down completely.
The ornament
- Toast the almonds without fat in a pan until light brown. Mix the mascarpone with sour cream, sugar and amaretto and coat the cake with it. Sprinkle with cinnamon and spread the almonds on top.
Nutrition
Serving: 100gCalories: 380kcalCarbohydrates: 34.5gProtein: 6.5gFat: 23.9g
