Apple punch and chocolate cake

For 12 pieces
  • 12 sheet gelatine
  • 1 pack (400 g; 3 pieces) Wiener Boden
  • 2 (à 370 g) Glasses of apple compote with pieces, sugared
  • 2 EL Hazelnut brittle
  • 1 Glass (500 g) Yogurt winter pleasure 'Baked apple flavor'
  • 200 g whipped cream
  • 1 EL Sugar
  • 50 g Dark chocolate
  • Cocoa powder and powdered sugar
45 minutes
easy
1.
Soak 6 sheets of gelatine each. Enclose 1 Viennese base with a springform pan (approx. 26 cm Ø). Squeeze out 6 sheets of gelatine, dissolve lukewarm and stir into the compote. Spread on the floor, sprinkle with brittle. Lay the second floor on top. Squeeze out 6 sheets of gelatine, dissolve lukewarm. Stir 3 tablespoons of yogurt into the gelatin, then stir into the yogurt. Whip the cream. Let the sugar trickle in. Lift under the yoghurt and spread on the second floor. Chop the chocolate and sprinkle over it. Put in the refrigerator for 1-2 hours. Cut fir trees out of the third floor. Dust half of each with cocoa and powdered sugar. Decorate the cake with it
2.
Waiting time approx. 2 hours
1 piece approx .:
  • 270 kcal
  • 1130 kJ
  • 7 g protein
  • 10 g fat
  • 39 g carbohydrates

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