Applesauce cream cake

For 16 pieces
  • 750 g apples
  • 50 g + 160 g + 3 tbsp sugar
  • 2 EL Lemon juice
  • 50 ml clear apple juice
  • 1 packet Sauce powder 'Vanilla
  • 4 Eggs (Gr. M)
  • 60 g Flour, 60 g cornstarch
  • 1/2 TL baking powder, 1 teaspoon fat
  • 750 g whipped cream
  • 2 packet cream stabilizer
  • 50 g Hazelnut brittle
105 minutes
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

0 Comments

Leave A Comment