Apple – Semolina – Cake
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 large egg (s), separate
- 100 g suar
- 90 g semolina (durum wheat semolina)
- 90 g flour (add a little more liquid for whole rains)
- 1 packet baking powder
- 25 g nuts, round
- 1 teaspoon, leveled cinnamon
- 5 tablespoon rum
- 5 tablespoon milk (or more if you use whole wheat flour)
- 50 g raisins if necessary
- 3 apples
- 2 tablespoon, leveled cream
- possibly fat for the mold
Print Recipe
Pin Recipe Instructions
- Separate the eggs. Beat the egg whites with a pinch of salt until stiff.
- Mix the egg yolks with the sugar, cinnamon and rum until frothy. Mix the flour, baking powder, semolina and nuts together well, then fold into the egg yolk mixture with enough milk to make a viscous dough. Carefully fold in the egg whites and possibly raisins. Pour the dough into a springform pan that has been greased or lined with baking paper.
- Peel and core the apples and cut into narrow wedges. Arrange in a fan shape on the dough and press down lightly. Then brush with the cream.
- Bake in a preheated oven at 200 ° C top / bottom heat (convection: 180 ° C) for about 30 to 45 minutes. Then let cool in the mold for at least 10 minutes.
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