Apple whiskey wreath with brittle

- Fat and flour
- 500 g sour apples
- 4- 5 EL lemon juice
- 250 g soft butter / margarine
- 375 g + 75 g + 50 g sugar
- span> 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 ul>
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