John Myers
Contents
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Ingredients
For the cinnamon base:
- 100 g Butter
- 50 g Powdered sugar
- 1 tsp Cinammon
- 2 Eggs
- 1 pinch Salt
- 100 g Flour
For the crème fraîche cream:
- 4 sheet Gelatin white
- 400 g Creme fraiche Cheese
- 2 Very fresh egg whites
- 1 pinch Salt
- 50 g Sugar
For the green apple jelly:
- 80 g Sugar
- 150 ml Water
- 2 Granny Smith apples
- 1 Lemon
- 0,5 tsp Vitamin C powder / ascorbic acid
- 4 sheet Gelatin white
Instructions
Preparation of the cinnamon base:
- Preheat the oven to 180 ° top / bottom heat. Mix the butter, powdered sugar and cinnamon with a hand mixer until frothy. Separate the eggs. Stir the egg yolks into the butter, sugar and cinnamon mixture. Beat the egg whites with salt until stiff. Stir the stiff egg whites alternately with the flour into the butter and egg yolk mixture.
- Line the bottom of a springform pan (24 cm) with baking paper. Pour in the dough evenly, smooth it out and bake in the hot oven for approx. 12 minutes until golden brown. Take out of the oven and let cool in the tin. Do not remove the springform rim. It is still needed 😉
Preparation of the crème fraîche cream:
- For the crème fraîche cream, soak gelatine in cold water. Heat 2 tablespoons of crème fraîche in a bowl over a hot water bath. Express the gelatine well and dissolve in it. Stir in the rest of the crème fraîche. Beat egg whites with salt until stiff, gradually pouring in the sugar. Carefully fold the egg whites into the crème fraîche. Pour the resulting mousse onto the baked cinnamon base, smooth it out and put it in a cool place for approx. 1 hour.
Preparation of the apple jelly topping:
- In the meantime, for the green apple jelly, stir the sugar with the water in a saucepan and simmer for about 5 minutes over medium heat, then allow to cool. Wash and peel the two apples. Cut the apple peel very small and save. Quarter and core the apples. Squeeze the lemon. Use the hand blender to finely puree around a third of the apples with the chopped apple peel and the cooled sugar syrup, lemon juice and vitamin C powder. The puree should then have a bright green color. If necessary, help with food coloring - was not yet necessary for me. Cut the remaining apple quarters into tiny cubes and distribute evenly on the crème fraîche mousse.
- Soak gelatine for the apple jelly. Heat 2 tbsp apple puree in a bowl over a hot water bath. Squeeze out the gelatine well and dissolve it in it. Stir in the rest of the apple puree. Then pour the apple jelly evenly over the apple cubes on the crème fraîche cream.
- Place the cake in a cool place until serving for at least 2-3 hours and let the jelly solidify. Remove the cake from the mold for serving.
Nutrition
Serving: 100gCalories: 317kcalCarbohydrates: 26gProtein: 8.6gFat: 19.9g
