John Myers
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Exotic Meets Local Winter Apple
The perfect exotic meets local winter apple recipe with a picture and simple step-by-step instructions.
Stuffing apples
- 200 g Whole milk couverture
- 1 Pc. Vanilla pod
- 300 g Sugar brown
- 150 ml Water
- 1 tsp Ground cinnamon
- 250 g Wheat flour type 405
- 0,5 packet Baking powder
- 100 g Lowfat quark
- 5 Pc. Organic eggs
- 50 g Baking cocoa
- 500 g Fresh apples Boskoop
- 5 tbsp Apple juice naturally cloudy
- 10 tsp Curry spice mix
Filling mango
- 1 Pc. Mango
- 5 tbsp Mango juice
cream
- 800 g Whipped cream 30% fat
- 400 g Sour cream
- 2 packet Instant gelatin
- 4 tbsp Sugar fine
- 1 tsp Ground cinnamon
- 1 tbsp Lemon juice
Decoration
- 400 g Whole milk couverture
- 17 g Jar of Rainbow Dust Non-Toxic Cake Glitter Jewel Silver
- 2 Pc. Edible daylilies in red
- 1 Pc. Protein
- 4 tbsp Sugar fine
- 15 Pc. Mini apples
- Ribbon
dough
- Melt the butter, chopped couverture, water, pulp of the scraped-out vanilla pod, brown sugar and cinnamon in a saucepan. Sieve the flour, baking powder and cocoa and add to the mixing bowl. Quickly stir in the melted mass and add the quark. Now stir the 5 eggs well one at a time. Put the whole thing in the springform pan and bake well in the oven using the insulation method.
Stuffing apples
- Peel apples and cut into even pieces. Heat the apples in a saucepan with the apple juice and refine with the curry mixture you have mixed yourself. Let cool a little and put in a piping bag.
Filling mango
- Peel the mango and cut into small pieces and bring to a simmer with the mango juice in a small saucepan. Let cool and put in a piping bag. Now take the bases out of the oven and cut into 3 parts. Let cool down.
cream
- Whip the whipped cream, sour cream, gelatine and sugar. Season with lemon juice, lemon zest and cinnamon and pour into a piping bag.
assembly
- Place the first base on the cake plate and surround it with a cake ring. Now sprinkle apples, mango and cream alternately in a circle. Start with the cream on the outside. Then put the second base on top and then spray the cream evenly almost to the middle and distribute the apple in the middle. This gives a great picture when cut. Now put the third base on top and press it down lightly. Cover the cake with the rest of the cream and spread it towards the cake ring. Now the cake has to cool as long as it can.
Decoration
- Melt the chopped couverture and let it sit slightly. Using a small palette, spread the couverture in strips on baking paper and let it set. Beat the egg whites lightly, brush the flowers with it and sprinkle with sugar. The same with the apples. Put aside and let dry.
Completion cake
- Remove the cake ring and use a palette to spread the cream around the edge. Now decorate the edge of the cake with the couverture and secure with a ribbon. Decorate the apples and flowers on the cake and dust everything with Silverdust.
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