Apple gingerbread slices

For 24 pieces
  • 1,25 kg sour apples
  • 5–6 EL Lemon juice
  • 250 g softened butter or margarine
  • 200 g sugar
  • Salt
  • 4 eggs (size M)
  • 250 g flour
  • 100 g cornstarch
  • 1 heaped teaspoon of baking powder
  • 1/2 TL ground cinnamon
  • 1 TL Gingerbread Spice
  • 3–4 TL Cocoa powder
  • 5–6 EL Milk
  • 4–5 EL almond flakes
  • 150 g Apple jelly
  • 3–4 EL Apple brandy (e.g. Calvados)
  • Icing sugar
  • baking paper
  • 2 Disposable piping bags
45 minutes
light
1.
Apples Peel, quarter, core and cut into large wedges. Drizzle immediately with lemon juice. Mix the fat, sugar and a pinch of salt with the whisk of the hand mixer until creamy. Stir in eggs one at a time. Mix the flour, starch and baking powder and stir in briefly in portions. Halve the dough. Mix one half with cinnamon, the other with gingerbread spice, cocoa and milk. Fill the dough into 2 piping bags. Cut off the tips generously. Line a drip pan (approx. 32 x 39 cm; approx. 3.5 cm deep) with baking paper. Sprinkle the dark and light dough alternately in thick strips lengthways on the drip pan. Place the apple slices on top like roof tiles and press lightly. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 25 minutes. Roast the almonds in a pan without fat, remove. Heat the apple jelly and stir in the calvados until smooth. Brush the cake with it and sprinkle with flaky almonds. Let cool down. Dust with powdered sugar. Whipped cream is enough
2.
Wait about 45 minutes
1 piece approx:
  • 230 kcal
  • 960 kJ
  • 3 g protein
  • 11 g fat
  • 29 g carbohydrates

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