John Myers
Ingredients
For the cake:
- 300 g Flour
- 50 g Raw cane sugar
- 50 g Coconut blossom sugar
- 100 g Sliced almonds
- 100 g Chopped hazelnuts
- 1 tsp Baking powder
- 150 g Butter
- 3 tbsp Milk
For the filling:
- 3 Pc. Apples
- 2 Pc. Pears
For the sprinkles:
- 150 g Flour
- 120 g Butter
- 100 g Raw cane sugar
- 1 pinch Salt
For the caramel sauce:
- 100 ml Water
- 200 g Sugar
- 300 g Cream
- 2 tbsp Butter
- 1 pinch Salt
For the ice cream:
- 400 ml Cream
- 250 g Mascarpone
- 3 Pc. Egg yolk
- 1 Pc. Vanilla pods (pulp only)
- 100 g Sugar
- 2 packet Vanilla sugar
Instructions
For the cake:
- Mix the flour, sugar, almonds, hazelnuts and baking powder well in a bowl. Melt the butter in the microwave, put it in the bowl and mix it with the flour, sugar and almond hazelnut mixture. Mix in the milk as well.
- Grease a springform pan and pour the dough into it, press down from the center outwards and form a high edge on the sides.
- Cut the apples and pears into cubes and place on the dough.
- Prepare the crumble in the same order as the dough (without the almonds and hazelnuts of course) and crumble on the apples and pears.
- Bake at 175 degrees for 45 minutes.
For the caramel sauce:
- Put the water and sugar in a saucepan and simmer until the liquid is golden brown.
- Add the cream and stir very well until the desired consistency is achieved.
- Remove the saucepan from the heat and add the butter and salt.
For the ice cream:
- Put the egg yolks in a tall container. Pour in the cream and stir everything vigorously with a whisk.
- Mix in the vanilla pulp, sugar and vanilla sugar. Mix with a mixer on the highest setting for about 30 seconds, add the mascarpone and stir in vigorously.
- Let the mixture freeze in the ice cream maker.
Nutrition
Serving: 100gCalories: 241kcalCarbohydrates: 3.3gProtein: 2gFat: 24.9g
