Apple Biscuit Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 egg (s)
- 90 g suar
- 90 g flour
For covering:
- 750 g apples, sour
- 1 pck. Custard powder, (cream)
- 450 ml apple juice
- 50 grams sugar
- 200 g cream
- 100 g quark, (low-fat quark)
- 2 sheets gelatin
- 50 g chocolate couverture, dark
- 30 g powdered suar
Print Recipe
Pin Recipe Instructions
- Beat the eggs with the sugar in about 5 minutes until creamy. Fold in the flour, put the mixture in a springform pan (base covered with baking paper) and bake at 175 degrees for about 15 minutes. Peel off the baking paper and let it cool down.
- Peel and quarter the apples, remove the core. Cut the apple quarters crosswise into thin slices.
- Mix the pudding powder with 5 tablespoon apple juice. Bring the rest of the apple juice to the boil with sugar, stir in the mixed pudding powder. Bring to the boil briefly, fold in the apples and let steep for 2 minutes. Take it off the stove.
- Wrap the sponge cake in a cake ring. Spread the apple mixture on top and chill for 2 hours.
- Soak gelatin. Whip the cream. Mix the quark with the powdered sugar, fold in the cream. Heat the gelatin. Stir the mixture into the gelatin, tablespoon at a time. Spread on the cake. Remove the shavings from the couverture with the peeler and decorate the cake with them.
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