Cidremousse cake

For 16 pieces
  • 2 eggs (size M)
  • salt
  • 200 g Sugar
  • 1 packet vanillin sugar
  • 40 g flour
  • 1/2 TL Baking powder
  • 60 g pistachio kernels
  • 25 g cornstarch
  • 400 ml Cider (French cider)
  • 8 sheet gelatine
  • 2 EL Calvados (French apple schnapps)
  • 200 g Schmand
  • 500 g whipped cream
  • 100 ml Lemon Juice
  • 5 green apples (e.g. B. Granny Smith)
  • Lemon balm
  • baking paper
120 minutes
Separate eggs. Beat the egg white and salt with the whisk of the hand mixer until stiff. Sprinkle in 50 g of sugar and vanilla sugar. Fold in egg yolks. Finely grind 30 g pistachios. Sieve the flour, baking powder, pistachios and starch onto the egg mixture and fold in carefully.
Line the bottom of a springform pan (24 cm Ø) with baking paper. Pour in the sponge cake and smooth it out. Bake in a preheated oven (electric stove: 175 ° C / gas: level 2) for about 15 minutes. Take out, peel off the baking paper.
Let the base cool down. Heat the cider and remaining sugar. Soak gelatin in cold water. Stir into the cider liquid. Add the calvados and sour cream and chill for about 45 minutes.
Whip the cream in 2 portions until stiff and also chill. When the cider-sour cream mass has set, carefully fold in the cream. Press the sponge cake base with a cake ring. Pour the cider cream on top and smooth it out.
Chill overnight. The next day, wash the apples, pat dry and use a ball cutter to cut out balls. Put in a bowl and drizzle with lemon juice. Roughly chop the remaining pistachios and press them to the edge of the cake.
Spread the apple balls loosely on the cake and serve decorated with lemon balm.
1 pieceapprox.:
  • 260 kcal
  • 1090 kJ
  • 4 g protein
  • 15 g fat
  • 22 g carbohydrates


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