Apple and cheese wreath

For 16 pieces
  • 150 g walnut kernels
  • 250 g Mascarpone
  • 1 EL soft butter
  • 4 eggs (size M)
  • 25 g Cornstarch
  • 2 tablespoons + 75 g sugar
  • 2 Apples (approx. 200 g each)
  • 1 EL Lemon juice
  • 200 ml Oil
  • 250 g brown sugar
  • 1 pinch Salt
  • 1 packet vanilla sugar
  • 150 g Apple sauce
  • 360 g flour
  • 1 TL cinnamon powder
  • 1 TL baking powder
  • 100 g whipped cream
  • Fat and flour
105 minutes
very easy
Toast the nuts in a pan without fat, turning them until golden brown. Let cool on a flat plate. Mix the mascarpone, butter, 1 egg, starch and 2 tablespoons sugar with the whisk of the hand mixer until creamy.
Set aside. Peel and quarter the apples, remove the core and cut the quarters into small cubes. Drizzle the apple cubes with lemon juice and set aside.
Finely chop 100 g nuts. Put the rest aside for decoration. Mix 3 eggs, oil, brown sugar, salt, vanilla sugar and applesauce with the whisk of the hand mixer. Mix the flour, cinnamon and baking powder.
Stir the flour mixture into the egg mixture. Fold in the apple cubes and chopped nuts.
Approx. Pour half of the dough into a greased tube bottom mold (2.8 liter capacity) dusted with flour and smooth it out. Distribute the mascarpone mixture in the middle of the dough so that there is a distance of approx. 0.5 cm from the cake pan.
Put the rest of the dough on top and smooth it out. Cake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C /Gas: s. Manufacturer) bake for 1–1 1/4 hours. Take out, let cool in the tin for about 15 minutes.
Turn out onto a wire rack and let cool down.
Meanwhile, caramelize 75 g sugar in a small saucepan until golden brown. Pour in the cream and simmer over low heat, stirring occasionally, until the caramel has dissolved. Let the sauce cool down.
Arrange the cake on a plate. Roughly chop the nuts. Decorate the cake with sauce and nuts.
1 piece approx:
  • 480 kcal
  • 2010 kJ
  • 6 g protein
  • 30 g fat
  • 46 g carbohydrates


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