Summary

Ingredients

• 800 g apples
• Rum, approx. 4 - 6 tablespoon
• 250 g butter
• 250 grams sugar
• 1 packet vanilla sugar
• 4 egg (s)
• 2 tablespoon cocoa powder, unsweetened
• 1 teaspoon cinnamon
• 250 g flour
• 1 packet baking powder
• 150 g nuts or almonds, round
• 0.5 ½ bar milk chocolate
• powdered sugar
• Fat and breadcrumbs for the pan

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Instructions

1. Grate approx. 800 g apples or cut into cubes, pour 4 - 6 tablespoons of rum over them and let them steep.
2. Mix 250 g butter, 250 g sugar, 1 sachet vanilla sugar and 4 eggs until frothy. Grate 2 tablespoons of cocoa, 1 teaspoon of cinnamon, 250 g of flour, 1 packet of baking powder, 150 g of ground nuts or almonds, 1/2 bar of whole milk chocolate (I use tart dessert chocolate and chop it with a knife) and stir everything into the fat. Finally mix in the apples. Grease a 26 springform pan and sprinkle with breadcrumbs, then pour in the batter.
3. Bake in a preheated oven at 175 ° C - 180 ° C top / bottom heat for approx. 60 - 70 minutes.
4. Tips: Either coat the cooled cake thinly with cream or pour a chocolate glaze over it. I only sprinkle it with powdered sugar.
5. Last year I used gingerbread spice instead of cinnamon, a little less than cinnamon.