John Myers
Contents
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Ingredients
dough
- 3 Egg yolk
- 100 g Butter
- 100 g Sugar
- 1 packet Vanilla sugar
- 1 pinch Salt
- 125 g Flour
- 1 packet Baking powder
- 75 ml Milk
meringue
- 3 Egg Whites
- 1 pinch Salt
- 150 g Extra fine sugar
- 20 g Flaked almonds
Covering
- 700 g Diced apple Boskoop
- 300 ml Cider
- 1 packet Vanilla sugar
- 50 g Sugar fine
- 50 ml Cider +/-
- 1 packet Custard powder
also
- 500 ml Cream
- 2 packet Vanilla sugar
- 2 packet Cream stiffener
Instructions
- Preheat the oven to 150 ° C fan oven
- Mix the flour and baking powder. Mix the butter, egg yolks, sugar and vanilla sugar with the salt until creamy. Then alternately add: flour-baking powder mixture and milk.
- Now put the dough in a well-greased springform pan (26cm) and smooth it out
- Beat the egg whites with salt until stiff, slowly drizzling in the sugar. Now spread the egg snow on the dough, but stay 1cm away from the edge. Scatter the almond flakes on top
- Put in the oven and bake for 45 minutes. Take out, loosen from the edge and let cool down. Then cut the cake horizontally. Place a cake edge around the bottom.
- Put the apple cubes, 300 ml apple cider, vanilla sugar and sugar in a large saucepan and bring to the boil. In the meantime, stir the custard powder with 50 ml apple cider +/- until smooth ... When the compote boils, stir in the mixed pudding powder, bring to the boil and then spread the whole thing on the cake base and let it cool down.
- Whip the cream with vanilla sugar and cream stiffener until stiff and spread over the apple-custard compote. Put the second base on top and put it in the fridge overnight so that it can flow through nicely.
Nutrition
Serving: 100gCalories: 297kcalCarbohydrates: 31.4gProtein: 2.2gFat: 17.4g
