Filled gingerbread with apple compote

  • 2 packs (500 g ) basic mix 'brown gingerbread'
  • 50 g soft butter or margarine
  • 2 Eggs (size M)
  • 750 g apples (e.g. B. Boskop)
  • Juice of 1 lemon
  • 100 g Almond sticks
  • 75 g Sugar
  • 50 g Raisins
  • 8 red cherries
  • baking paper
  • 75 g Icing sugar
  • 1/2 TL Cinnamon
  • Lemon juice
60 minutes
easy
1.
Mix the baking mixture, fat, eggs and 125 ml water with the whisk of the hand mixer to a smooth dough. Place on a baking sheet lined with baking paper and smooth out.
2.
Bake in a preheated oven (electric stove: 200 ° C / gas: level 3) for about 20 minutes. In the meantime, peel the apples, cut them into pieces, sauté with lemon juice and 100 ml water for about 5 minutes.
3.
Roast the almond sticks until golden brown. Add the sugar, raisins and half of the almond sticks to the apples. Overturn the cake from the tray, peel off the baking paper. Let the cake cool, cut in half and cut horizontally.
4.
Spread the apple compote on the lower halves, place the upper halves on top. Mix the powdered sugar, cinnamon, lemon juice and 2 tablespoons of water until smooth. Brush the cake with it. Cut candied cherries into small pieces.
5.
Cut the cake into 24 pieces and decorate with the halved almonds and cherries. Dust with cinnamon. Makes 24 pieces.
1 portion approx:
  • 250 kcal
  • 1050 kJ
  • 4 g protein
  • 5 g fat
  • 47 g carbohydrates

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