John Myers
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Engredyan
pou farin lan
- 175 g Bè
- 160 g Sik
- 200 g Farin
- 1 ti kiyè Poud boulanjri
- 1 Ze
pou ranpli a
- 4 Pòm (Boskoop)
- 0,5 l ji pòm
- 0,5 l A lemon
- 200 g Sik
- 2 P Poud flan vaniy
pou krèm nan
- 200 ml Krèm
- 2 tas Krèm asid
- 2 ti kiyè Sik kannèl pou voye
enstriksyon
- Kale pòm yo epi koupe an kib.
- Bring the apple juice, lemon juice, sugar and the custard powder to a boil.
- Stir several times during the boil until the mixture is a little firm.
- Remove from the stove, fold in the apple pieces. Let cool down
- Make a shortcrust pastry from the dough ingredients and place in a springform pan.
- Pull the dough up along the edges of the pan.
- Then pour the cooled apple pudding mixture onto the raw shortcrust pastry and bake at 180 - 200 top / bottom heat for approx. 25 - 30 minutes.
- Let cool for a few hours.
- For the decoration, beat the sane with sugar until stiff and then carefully fold in the sour cream.
- Spread the cream and sour cream on the cooled cake and - depending on your taste - sprinkle with a cinnamon-sugar mixture.
