Apple whiskey wreath with brittle

19 0

Fat and flour
500 g sour apples
4- 5 EL lemon juice
250 g soft butter / margarine
375 g + 75 g + 50 g sugar
1 P. vanilla sugar, salt
6 eggs, 375 g flour (size. M)
1 P. baking powder, 100 ml whiskey
2 EL Almond kernels (without skin)
75 g + some powdered sugar
1 Wooden skewer , Baking paper
1 small plastic bag

40 Minutes

easy

1 .: Wreath shape (26 cm Ø; approx. 2.5 l content) or springform pan with tube base insert (26 cm Ø; approx. 8 cm high), dust with flour. Peel the apples, quarter them if necessary, remove the core, then roughly grate. Mix with 3 tablespoons of juice
2.: Mix the fat, 375 g sugar, vanillin sugar and a pinch of salt until creamy. Stir in eggs one at a time. Mix the flour and baking powder and stir in briefly in portions. Fold in grated apple. Brush into the mold. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 1 hour. In the form 10-15 minutesLet cool down
3.: Bring 75 ml water, whiskey and 75 g sugar to the boil briefly, then simmer for 3-5 minutes while stirring. Turn the cake out of the tin, possibly put in a drip pan. Prick immediately several times with a wooden skewer and drizzle with the whiskey stock. Let the cake cool. Cover and let stand for at least 5 hours
4.: Caramelize 50 g sugar in a pan until golden yellow. Stir in the almonds. Spread on baking paper. Allow to cool
5.: Mix 75 g powdered sugar and 1-2 tablespoons lemon juice. Pour into a plastic bag, cut off a small corner. Decorate the cake in strips with it. Roughly chop the almond brittle, sprinkle over the top. Let the casting dry. Dust the cake with powdered sugar before serving

1 slice approx:

290 kcal
1210 kJ
4 g protein
11 g fat
39 g carbohydrates

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