Apple macaroon cake
- 1/4 l Buttermilk
- 1 cubes (42 g) Yeast
- 175 g Butter
- 500 g flour li>
- 175 span> g Sugar
- 1 pinch salt
- 1 egg (size M) span>
-
800 g sour apples - 3 EL span> lemon juice
- 1 span> protein
- 200 g marzipan raw mass
- 75 g Almond flakes
- span> Fat
90 minutes
light
- 1.
- Gently heat the buttermilk. Dissolve the yeast in it. Melt 75 g butter. Pour flour, 100 g sugar and salt into a mixing bowl. Add the yeast milk, butter and egg. Use the dough hook to make a smooth dough. Cover and let rise in a warm place for about 20 minutes. In the meantime, wash, clean, quarter and core the apples. Pulp into small onesCutting pieces. Drizzle with lemon juice, sauté for about 5 minutes, then drain. Knead the dough briefly, roll out on a greased baking sheet, let rise for about 20 minutes. Mix egg white and marzipan. Fill into a piping bag with a small star nozzle. Spread 100 g butter in flakes and apple pieces on the dough. Sprinkle marzipan on it at intervals. Sprinkle with flaked almonds and 75 g sugar. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 20-25 minutes
- 2.
- waiting time approx. 15 minutes dd>
1 piece approx:
- 280 kcal li>
- 1170 kJ
- 6 g protein
- 13 g fat
- 35 g carbohydrates
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