Apple and bee sting cake

AUTHOR
Bo Carpenter
DIFFICULTY
easy
RATING
4 5
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 14
  • 1 kg sour apples (e.g. Boskop)
  • 3-4 Tbsp Lemon juice
  • 250 g Butter or margarine
  • 200 g Sugar
  • 7-10 Tbsp grated rind of 1 untreated lemon
  • 1 pinch Salt
  • 3 Eggs (size M)
  • 200 g Flour
  • 50 g Cornstarch
  • 1 go. Tsp baking powder
  • 4-5 Tbsp Milk
  • 1 package Vanillin sugar
  • 25 g Honey
  • 100 g Almond slivers
  • 7-10 Tbsp Grease

Directions

  1. 1

    Wash, peel and halve the apples and cut out the core. Cut the apple halves close together and brush with lemon juice. Cream 175 fat and 125 sugar. Add lemon peel and salt. Stir in eggs one after the other. Mix flour, cornstarch and baking powder and finally stir in briefly together with 1-2 tablespoons of milk. Put the dough into a greased springform pan (26 cm Ø).

  2. 2

    Place apples with the cut surfaces close together and press them down a little. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 50-60 minutes. Bring 75 g fat, 75 g sugar, vanillin sugar, honey and almonds to the boil in a pot and allow to brown slightly. Stir in the remaining milk (3 tablespoons) and spread the bee sting mixture on the apples after about 20 minutes baking time. Finish baking the cake and cover with aluminium foil at the end of the baking time if necessary. Put the cake in the tin and let it cool down on a cake rack. Remove from the tin and serve with cream

Categories & Tags

Cakes & PastriesexoticCakeCake