John Myers
Contents
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Ingredients
For the dough
- 300 ml Sunflower oil
- 100 g Brown sugar
- 3 Eggs
- 280 g Flour
- 100 g Oatmeal, ground
- 100 g Walnuts, coarsely ground
- 1 tsp Baking soda
- 1 tsp Ground cinnamon
- 3 Apples, peeled and grated
for the frosting
- 500 g cream cheese
- 125 g Butter
- 25 ml Caramel sauce
for the caramel sauce
- 200 g Sugar
- 90 g Butter
- 25 g Cream
for candied walnuts
- 50 g Brown sugar
- 50 g Walnuts
Instructions
- For the dough, beat the oil and sugar together in the food processor, then stir in the eggs until a creamy mixture is formed. Mix the mel, oat flakes (ground), baking soda and a pinch of salt. Using a silicon spatula, stir the flour into the egg mixture, fold in the grated apple and walnuts.
- Put the dough in a greased springform pan and bake for about 40 minutes at 180 degrees. Let the cake cool down well. In the meantime, make the caramel sauce. To do this, let the sugar melt in a pan. Do not stir, just shake the pan. Caution, burns quickly. Now slowly stir in the butter. Foams quickly. Take the pan off the heat and slowly stir in the cream. Let the sauce cool down.
- For the candied walnuts, melt the sugar in a pan and add the nuts. Mix the nuts well with the sugar. Pour the nuts on a baking paper and let them cool down. Then roughly chop.
- Place the cake on a plate, cut in half, put the lid aside. For the frosting mix the cream cheese with the butter vigorously, stir in the cararmel sauce. Spread some of the creamy mixture on the lower part of the cake, put the lid on. Now spread the cream all over and on top of the cake.
- Decorate with candied walnuts and drizzle with caramel sauce. Then just enjoy.
Nutrition
Serving: 100gCalories: 418kcalCarbohydrates: 66.8gProtein: 4.6gFat: 14.5g
