John Myers
Contents
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Ingredients
caramelize:
- 3 tablespoon Water
- 150 g Sugar
- 1 packet Vanilla sugar brown
- 100 g Sifted flour
- 20 g Cocoa powder slightly de-oiled
- 50 g Corn starch
- 1,5 teaspoon Baking powder
- 2 Pc. Apple Elstar
- 2 tablespoon Vanilla sugar
Spanish:
- 2 cl Liquor 43
Filling:
- 1 Pc. Cream
- 500 ml Yogurt
- 2 tablespoon Vanilla sugar
- 2 pinch Orange zest
- 1 pinch Grated tonka beans
resolved:
- 6 sheet Gelatin
Decoration:
- 1 packet Fondant nests
Instructions
Bake sponge cake:
- Beat eggs, water + sugar for 10 minutes until frothy. Mix the flour, mondamine, cocoa + baking powder, fold in.
- Fold in the egg liqueur. Pour the batter into a laid out springform pan. Bake at 200 ° C for approx. 30-40 minutes.
Apples:
- Peel and cut into cubes. Sprinkle with lemon, 2 tablespoons. Add vanilla sugar, pour 43 liqueur over the top. Heat pan all in pan gently caramelize. (All liquid has to be reduced first) let cool down.
- Put the yogurt, cream cheese and flavors in a bowl,
- Dissolve the gelatine. Put in the cream, adjust before.
- Whip the cream with the whipped cream, fold in. Remove a part and put it in the piping bag for decoration.
- Cut through the cake, put some cream on the first base, sprinkle the apples over it.
- 2. Lay on the bottom, pour the rest of the cream over it. Cool well.
Decorate:
- We now use the piping bag, spray according to our own ideas.
- Now put the fondant eggs on top! Happy Easter everyone.
- Cool at least 90 minutes!
Nutrition
Serving: 100gCalories: 196kcalCarbohydrates: 37.6gProtein: 7.7gFat: 1.2g
