Apple and walnut wreath

For 20 pieces
  • fat u. Breadcrumbs f. d. Form
  • 75 g walnuts
  • 200 g pitted apple (e.g. Boskop)
  • 1-2 EL lemon juice
  • 200 g soft butter / margarine
  • 75 g diabetic sweetness
  • 1/3 Vial
  • butter-vanilla flavor
  • grated zest of 1/2 untreated lemon
  • 4 Eggs (size M)
  • 300 g dark wheat flour (type 1050 )
  • 2 easy going TL baking powder
  • 3-4 tbsp Milk
60 minutes
easy
1.
Grease a springform pan with a tube base insert (22 cm Ø) and sprinkle with breadcrumbs. Roughly chop the walnuts. Quarter the apple, cut across thin slices and immediately drizzle with lemon juice
2.
Mix the fat, sweetness, flavor and lemon zest until creamy. Mix in eggs and approx. 3 tbsp flour alternately. Mix the rest of the flour and baking powder and stir in alternately with the milk. Fold in 3/4 apple and nuts each
3.
Spread the batter into the pan. Scatter the rest of the apple and nuts on top. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 40-45 minutes. Approx. Let rest in the mold for 20 minutes. Turn over, let cool down on a wire rack
4.
EXTRA TIP:
5.
The cake stays well packaged 2- 3 days juicy. Or wrap portions in aluminum foil and freeze
1 piece approx.:
  • 190 kcal
  • 790 kJ
  • 4 g protein
  • 12 g fat
  • 16 g carbohydrates

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