Preparation 1: Peel and grate the apple. Peel and puree the pumpkin. Preheat the oven to 160 ° top / bottom heat. Oil a springform pan. Remove 2 - 3 tablespoons of the sugar and set aside. As a measure, I have a small coffee cup.
Beat the eggs with the sugar until frothy. Mix the flour with the salt, cinnamon and baking powder and fold in with the oil. Finally, carefully fold in the apple and pumpkin puree. Pour into the prepared springform pan and bake for about 15 minutes.
Bring the butter with the sugar, honey and condensed milk to the boil. Fold in the almonds. After 15 minutes, put the cake on the oven and spread the receipt evenly over it. Bake for another 30 minutes. Check the baking time depending on the oven.
I am a Registered Nutritionist-Dietitian. Shortly after taking and passing the licensure examination for Nutritionist-Dietitians, I pursued a Diploma in Culinary Arts, so I am also a certified chef. I decided to supplement my license with a study in the culinary arts because I believe that it will help me harness the best of my knowledge with real-world applications that can help people. These two passions form part and parcel of my professional life, and I am excited to work with any project that involves food, nutrition, fitness, and health.