Apple bee sting cake

For 14 pieces.
  • 1 kg sour apples (e.g. Boskop )
  • 3-4 EL Lemon juice
  • 250 g Butter or margarine
  • 200 g sugar
  • grated zest of 1 untreated lemon
  • 1 Pinch Salt
  • 3 eggs (size M)
  • 200 g flour
  • 50 g Cornstarch
  • 1 go. TL of baking powder
  • 4-5 EL Milk
  • 1 packet vanillin sugar
  • 25 g honey
  • 100 g Almond sticks
  • fat
90 minutes
easy
1.
Wash, peel and halve the apples and cut out the core. Cut the apple halves deeply close together and brush with lemon juice. Mix 175 fat and 125 sugar until frothy. Add the lemon zest and salt. Stir in eggs one at a time. Mix the flour, cornstarch and baking powder and finally stir in briefly together with 1-2 tablespoons of milk. Put the dough in a greased springform pan (26 cm Ø). Place the apples with the cut surfaces close together and press down a little. Bake in the preheated oven (electric stove: 175 ° C / gas: level 2) for 50-60 minutes. Bring 75 g fat, 75 g sugar, vanilla sugar, honey and almonds to the boil in a saucepan and let them brown slightly. Stir in the remaining milk (3 tablespoons) and distribute the bee sting mixture over the apples after about 20 minutes of baking. Bake the cake and cover it with aluminum foil at the end of the baking time. Put the cake in the tin to cool on a wire rack. Remove from the mold and serve with cream
2.
Per piece (16) approx. 1300 kJ / 310 kcal. E: 4 g / F: 18 g / KH: 33 g. Per piece (12) approx. 1760 kJ / 420 kcal. E: 6 g / F: 24 g / KH: 44 g

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