Applesauce cream cake

- 750 g apples
- 50 g + 160 g + 3 tbsp sugar
- 2 EL Lemon juice
- 50 ml clear apple juice li>
- 1 packet Sauce powder 'Vanilla
- 4 Eggs (Gr. M)
- 60 g span> Flour, 60 g cornstarch
- 1/2 TL baking powder, 1 teaspoon fat
- 750 span> g whipped cream
- 2 packet cream stabilizer
- 50 g Hazelnut brittle
105 minutes div>
light
- 1.
- peel apples, Core and chop. Stew with 50 g sugar and lemon juice for about 15 minutes. Beat the apple juice and sauce powder until smooth. Must bind with it. Remove 3 tbsp to decorate
- 2.
- Separate eggs. Beat the egg white and 4 tablespoons of water until stiff, pouring in 160 g of sugar. Stir in the egg yolks. Mix and fold in the flour, starch and baking powder.
- 3.
- Only grease the bottom of a springform pan (26 cm Ø). Pour in the sponge cake. Bake in a hot oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 20 minutes. Remove from the edge and let cool down
- 4.
- Whip the cream, setting agent and 3 tbsp sugar, possibly in portions, until stiff.Divide the biscuit twice. Brush the bottom base with half of the apple sauce and approx. 5 tablespoons of cream. 2. Place the floor on it. Repeat process. Cover with 3rd floor. Brush the cake all over with cream. Decorate with cream, puree and hazelnut brittle
1 piece approx:
- 300 kcal
- 1260 kJ
- 4 g protein
- 17 g fat
- 31 g carbohydrates li>
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