Christmas apple cake a la Mäusle

Ingredients for 1 servings:

• 160 g dark chocolate
• 8 egg yolks
• 8 tbsp cream
• 8 tbsp water
• 150 g cane sugar, or honey
• 4 packets of vanilla sugar
• 1 pinch of salt
• 250 g spelt flour, fine
• 2 tsp cream of tartar baking powder
• 1 pack of gingerbread spice (10 g)
• 1 tsp ground cinnamon
• 220 ml water
• 30 ml cream
• 1 tbsp rum
• 4 apples, sweet/crumbly
• e.g. powdered sugar or finely ground raw cane sugar
• n. B. Cream, lightly whipped and unsweetened

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with gingerbread spice and cinnamon – food combining baking recipe

Line a 26 cm springform pan with baking paper (clamp the paper into the base) and grease the sides with butter. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Melt the chocolate in a double boiler (or carefully in a microwave). Peel, quarter, and core the apples. Beat the egg yolks with the cream and water until frothy. Then add the sugar/honey, vanilla sugar, and salt and beat until creamy. Pour the water together with the cream and rum. Mix the flour with the baking powder, cinnamon, and gingerbread spice. Stir the sifted flour into the egg yolk mixture, alternating with the water, cream, and rum mixture, by the spoonful. Fold in the melted chocolate. Pour the batter into the prepared springform pan and arrange the apple quarters on top, rounded side up. Bake the cake for about 50 minutes (test with a skewer). Let cool in the pan. Before serving, sprinkle with powdered sugar or finely ground raw cane sugar and serve with unsweetened, lightly whipped cream.