Summary

Ingredients

• 250 g apples, sour
• 6 egg (s)
• 250 grams sugar
• 3 tablespoon amaretto or alternatively baking flavor (bitter almond)
• 1 tablespoon cocoa powder (approx. 5 g), heaped up
• 75 g semolina
• 125 g almond (s), round
• 3 tablespoon apricot jam
• 50 g almond (s) (almond flakes)
• 300 g couverture (semi-bitter)
• possibly cream, whipped for decoration
• possibly apple columns to decorate

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Instructions

1. Wash, peel and roughly grate the apples. Separate eggs.
2. Mix egg yolks and 125g sugar until frothy. Stir in the amaretto liqueur or baking flavor. Mix cocoa, semolina and almonds.
3. Fold in with the apples. Beat the egg whites until stiff, pour in 125 g of sugar. Fold in the egg whites.
4. Line the bottom of a springform pan (26 cm) with baking paper.
5. Smooth the dough in it. Bake in the preheated oven (electric stove: 200 ° C / convection: 180 ° C / gas: level 3) for about 45 minutes.
6. Cover with parchment paper after 30 minutes.
7. Heat the jam and stir with 1-2 tablespoons of water until smooth.
8. Remove the cake from the mold and spread the jam while it is still warm.
9. Let cool down.
10. Toast the almonds. Chop the couverture, melt it and cover the cake with it. Sprinkle with the almonds and let dry.
11. Decorate with cream tuffs and apple wedges if necessary.