Apple and cheese wreath

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Roast the nuts in a pan without fat while turning them golden brown. Let them cool down on a flat plate. Cream mascarpone, butter, 1 egg, starch and 2 tbsp. sugar with the whisk of the hand mixer.

2. 2

   Set aside. Peel and quarter apples, remove core and cut quarters into small cubes. Drizzle apple cubes with lemon juice and set aside.

3. 3

   Finely chop 100 g nuts. Set the rest aside for decorating. Mix 3 eggs, oil, brown sugar, salt, vanillin sugar and applesauce with the whisk of the hand mixer. Mix flour, cinnamon and baking powder.

4. 4

   Stir the flour mixture into the egg mixture. Fold in diced apples and chopped nuts.

5. 5

   Fill about half of the dough into a greased, flour-blasted tube bottom mould (2.8 litres capacity) and smooth it down. Spread the mascarpone mixture in the middle of the dough so that there is a distance of approx. 0.5 cm between the dough and the cake tin.

6. 6

   Add the rest of the dough and smooth it down. Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 1-1 1/4 hours. Remove from the oven and leave to cool in the mould for about 15 minutes.

7. 7

   Drop onto a cake rack and let it cool down.

8. 8

   Meanwhile caramelise 75 g sugar in a small pot until golden brown. Add cream and simmer over low heat, stirring occasionally, until the caramel has dissolved. Let the sauce cool down.

9. 9

   Arrange the cake on a plate. Roughly chop the nuts. Decorate cake with sauce and nuts.

Nutrition Facts

KCAL
480 kcal

CARBS
46 g

FATS
30 g

PROTEINS
6 g