Applesauce Cream Cake
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 35 mins |
| Total Time | 4 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g apple sauce or apple puree, unsweetened
- 1 packet gelatin powder for 500 ml
- 200 ml soy cream (soy cream cuisine), coconut cream or similar.
- 1 bag / s cream stabilizer
- 250 g canned kidney beans
- 1 tablespoon cocoa powder
- 3 egg (s)
- 100 g quark
- 50 g sweetener (xylitol, erithritol ) with stevia the amount to replace 70 suar
- 1 ½ teaspoon baking powder
- possibly aroma (baking aroma for the base)
- some butter for the pan, or baking paper
Print Recipe
Pin Recipe Instructions
- First the bottom is baked. Preheat the oven to 180 degrees hot air.
- Puree the rinsed kidney beans with the eggs. Then add the quark, cocoa, baking powder, sweetener and - if desired - baking flavoring and puree again until a homogeneous mixture is obtained.
- Pour this into a greased pan or a pan lined with baking paper and bake for 35 minutes.
- Then let the bottom cool down.
- Covering:
- Allow the gelatine to swell for 500 ml according to the package. I used powder (1 sachet) and let it swell for 10 minutes with 4 - 6 tablespoons of water. This is then heated in a saucepan until it is dissolved but not boiling. Then stir in a spoonful of apple pulp and gradually add the rest of the mixture while stirring.
- It is best to place the base on a cake plate and make a cake ring around it, then you can spread the apple pulp mixture over it.
- Now let the cake cool down and put it in the fridge for about 2 hours so that the gelatin sets.
- Then whip up the chilled cream with the cream stiffener and distribute it on the cake. You can also add a little sweetness. Then it is best to put it in the refrigerator again, this will make the cream layer a little firmer.
- If necessary, you can dust some cocoa powder over the cake before consumption. 8 pieces are obtained.
- You can`t taste the kidney beans at all!
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