John Myers
Ingredients for 1 servings:
- 250 g whipped cream
- 200 g sugar
- 250 g flour
- 3 eggs
- 2 packets of vanilla sugar
- 1 packet of baking powder
- 1 pinch of salt
- 3 apples (preferably Boskoop or Braeburn)
- 250 g mixed berries (frozen)
- 100 g butter
- 100 g sugar
- 75 g whipped cream
- 100 g almond flakes
- Fat for the mold
- Flour for the mold
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Whip the 250g of heavy cream until creamy, almost stiff. On a low heat, stir in 200g of sugar, vanilla sugar, eggs, and salt. Mix 250g of flour with the baking powder and stir in. Peel the apples and cut them into thin slices. Grease and flour a baking pan, pour in the prepared batter, spread it evenly, and finally top with the apple slices. Place the baking pan in a preheated oven (approx. 180°C, fan-assisted) for about 20 minutes, until the batter is golden brown. Meanwhile, heat the 100g butter, 100g sugar, and 75g of heavy cream in a saucepan and stir in the flaked almonds. Remove the base from the oven, add the berry mixture, and cover with the buttered almonds. Return the whole thing to the oven for about 15 minutes, until the almonds are nice and crispy. The cake can also be topped with rhubarb, plums, or similar. Whipped cream also goes very well with it. The apples give the cake a particularly juicy, fresh flavor. When it comes to apples, it’s definitely worth using the varieties mentioned, as others tend to get tough during baking.
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