John Myers
Clár ábhair
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Comhábhair
An fuidrimh
- 100 g Im
- 100 g Siúcra cána amh
- 2 píosa Uibheacha
- 1 pinch Salann
- 3 spúnóg bhoird Amaretto licéar
- 1 cuisleón Cainéal talún
- 150 g Plúr litrithe cineál 630
- 1 cuisleón Púdar bácála
- 400 g Dingeacha úll
- 2 spúnóg bhoird Sú líomóide
- 50 g Amarettini brioscaí almond
The macaroon mass
- 4 píosa Whites Uibheacha
- 150 g Siúcra púdraithe sifted
- 2 spúnóg bhoird Amaretto licéar
- 2 cuisleón Cainéal talún
- 200 g Almóinní talún
ar ornament
- 250 g Mascarpón
- 200 g Uachtar géar
- 75 g siúcra
- 2 spúnóg bhoird Amaretto licéar
- 2 spúnóg bhoird Almóinní mionghearrtha
- 1 cuisleón Cainéal talún
treoracha
An fuidrimh
- Mix the butter, sugar, eggs and salt until frothy. Stir in the cinnamon amaretto, baking powder and flour and pour the dough into a greased and crumbled springform pan (26 cm).
- Peel and core the apples and cut into wedges. Drizzle with a little lemon juice and roughly crumble and mix the Amarettini biscuits over them. Spread the whole thing on the dough and press down a little.
The macaroon mass
- Beat the egg whites into very stiff snow and stir in the sifted powdered sugar spoon by spoon until a glossy mass is formed. Now add the amaretto liqueur, ground almonds and cinnamon and stir well. Spread the macaroon mixture over the apples
- Preheat the tube to 180 degrees lower / upper heat, cover the tin with aluminum foil and bake the cake for 45 minutes. Remove the foil and bake the cake for about 25 minutes. Remove from the mold and let cool down completely.
The ornament
- Toast the almonds without fat in a pan until light brown. Mix the mascarpone with sour cream, sugar and amaretto and coat the cake with it. Sprinkle with cinnamon and spread the almonds on top.
Cothú
Ag Freastal: 100gCalories: 380kcalCarbaihiodráití: 34.5gPróitéin: 6.5gSaill: 23.9g
