John Myers
Contents
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Ingredients
- 375 g Spelt flour type 630
- 300 g Raw cane sugar
- 50 g Cocoa powder
- 1 teaspoon Ground cinnamon
- 1 Knife point Black pepper from the mill
- 1 Knife point Ground ginger
- 1 Knife point Clove powder
- 1 Knife point Freshly grated nutmeg
- 175 g Rapeseed oil
- 3 piece Eggs
- 0,5 piece Lemon, here the rub
- 2 tablespoon Rum
- 150 ml Almond milk
- 1 packet Baking powder
- 5 piece Apples, great
- 5 tablespoon Apple jelly
- 100 ml Cream
- 150 g Dark couverture
- 5 tablespoon Chocolate crispy crunch *
Instructions
- After rinsing the lemon half with hot water, rub the peel and squeeze out the juice.
- Peel the apples, remove the core and drive away any residents. Roughly grate half and cut the other half into wedges. Drizzle both with lemon juice.
- Grease and crumble a rectangular springform pan (24 x 33). Weigh the ingredients from flour to lemon zest into a bowl and mix roughly with a hand mixer. Then add the almond milk, rum and baking powder and make a heavy batter. Possibly add a little almond milk.
- Pour half of the dough into the pan, smooth it out and spread the apples on top. Cover with the other half of the dough.
- Let the cake bake in a preheated oven at 175 degrees for about 40 - 50 minutes. (Toothpick sample). Remove the cake from the mold and let it cool down a little.
- Spread the jelly on the cake.
- Chop the couverture and dissolve it in the cream. Cover the cake with this ganache and sprinkle with the Chocolate Crunchy Crunch from ReinerWeltkoch Chocolate Crunchy Crunch.
Nutrition
Serving: 100gCalories: 380kcalCarbohydrates: 51.7gProtein: 5.3gFat: 16g
