Apple Calvados Nut Cake

For 20 pieces
  • 150 g walnut kernels
  • 200 g whipped cream
  • 3 Apples
  • 3 TL lemon juice
  • 250 g + 1 teaspoon soft butter or margarine
  • 1 pinch salt
  • 225 g + 4 tbsp sugar
  • 1 packet Vanillin Sugar
  • 4 Eggs (size M)
  • 350 g flour
  • 1 package Baking powder
  • 100 ml Calvados
  • Flour and fat
  • aluminum foil
120 minutes
100 g fine walnutsgrind. Whip the cream until stiff and chill. Peel 2 apples, cut in half, core and drizzle with 2 teaspoons of lemon juice. Mix 250 g fat, salt, 225 g sugar and vanillin sugar with the whisk of the hand mixer until creamy. Stir in eggs one at a time. Mix the walnuts, flour and baking powder and sieve onto the egg mixture. Add the calvados and whipped cream and stir in briefly. Pour half of the dough into a loaf pan (28 cm long; 2 liters) that has been greased and dusted with flour and smooth out. Place the apple halves one behind the other (with the opening facing down) on the dough. Put the rest of the dough on top and smooth it out. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 70 minutes. Take the cake out of the oven and let it rest for 10 minutes. Remove from the tin and let cool down on a wire rack. Spread 50 g walnuts on a piece of aluminum foil. Caramelize 4 tablespoons of sugar in a pan until golden brown. Drizzle the caramel over the walnuts and let them cool. In the meantime, wash 1 apple, rub dry and cut into slices. Melt 1 teaspoon of fat in a pan. Sauté apple slices in it. Deglaze with 1 teaspoon of lemon juice. Pat the apple slices dry. Decorate the cake with apple slices and caramel nuts. Whipped cream tastes good with it
1 1/2 hours waiting time
1 piece approx.:
  • 330 kcal
  • 1380 kJ
  • 5 g protein
  • 20 g fat
  • 31 g carbohydrates


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