Tipsy Apple Ring Cake
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 55 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 375 g wheat flour
- 500 g apples, sour
- 4 tablespoon lemon juice
- 275 g butter
- 375 grams sugar
- 1 packet vanilla sugar
- 6 egg (s)
- 1 pinch (s) salt
- 1 packet baking powder
- Fat, for the shape
- Flour, for the mold
For the cast:
- 1 dl whiskey
- 75 ml water
- 75 grams sugar
- 100 g powdered suar
- 3 tablespoon lemon juice
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 degrees top and bottom heat. Grease and flour a bundt pan well.
- Peel and grate the apples and mix with 4 tablespoons of lemon juice. Mix the butter, sugar, vanilla sugar and salt until creamy. Stir in eggs one at a time. Mix the flour with the baking powder and stir in. Fold in the grated apple. Pour the dough into the prepared pan and bake on the bottom groove for about 55 minutes. (Chopstick sample)
- In the meantime, boil down the sugar and water for 3-5 minutes until they are thick. Take off the stove and stir in the whiskey. Mix the powdered sugar with the lemon juice.
- Take the cake out of the oven, let it cool for about 5 minutes, then carefully turn it over. Prick several times with a wooden skewer and soak in the warm whiskey syrup. Let cool down completely. Then decorate with the powdered sugar and lemon glaze.
- Tip:
- Serve the cake with whiskey cream. To do this, whip the cream with a little icing sugar until stiff. Finally, pour in a little whiskey and finish beating.
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