Summary

Ingredients

• 30 g butter
• 80 g chocolate, white
• 120 ml buttermilk, or milk
• 1 egg (s)
• 60 g suar, brown
• 0.5 ½ pack vanilla sugar, possibly more
• 110 g flour (spelled flour), possibly white flour
• 1 teaspoon Baking powder
• 40 g almond (s), finely rated
• 1 small apple
• 2 tablespoon powdered sugar
• 0.5 teaspoon ½ vanilla sugar
• 2 tablespoon water

Print Recipe Pin Recipe

Instructions

1. The recipe is calculated for an 18 cm springform pan, for a 26 cm springform pan double the amount and increase the baking time by about 10 minutes.
2. Melt the butter together with the white chocolate over low heat, then let it cool down a little and pour in the buttermilk. (If you use milk, mix it with a squirt of lemon juice and let it stand for approx. 10 minutes.)
3. Beat the egg with the sugar and vanilla sugar until very frothy. Pour in the buttermilk / chocolate liquid and mix. Add the flour and baking powder, mix briefly, stir in the almond well. Pour the batter into the mold. Place the peeled apples, cut into 4 mm thick wedges, in a wreath shape.
4. Bake at 165 ° convection for approx. 40 minutes, possibly cover the last 10 minutes.
5. Take the cake out of the oven and let cool down a little. Make a very thin glaze with the powdered sugar, vanilla sugar and water and brush it over the still warm cake.
6. Dust the cooled cake with icing sugar if you like.