Apple and whisky wreath
easy
90 mins
90 mins
Ingredients
- 500 g sour apples
- 7-10 Tbsp juice of 1 lemon + 2 tablespoons
- 275 g Butter or margarine
- 500 g Sugar
- 1 package Vanillin sugar
- 6 Eggs (size M)
- 375 g Flour
- 1 package Baking Powder
- 1 pinch Salt
- 100 ml Whisky
- 35 g peeled whole almonds
- 100 g Icing sugar
- 7-10 Tbsp Fat and flour
- 7-10 Tbsp Wood skewer
- 7-10 Tbsp Disposable piping bag
- baking paper
Directions
- 1
Peel and grate apples and mix them with the juice of 1 lemon. Cream fat, 375 g sugar and vanillin sugar for about 5 minutes. Stir in eggs one by one. Mix flour, baking powder and salt and stir in briefly. Fold in grated apple. Grease a wreath mould (26 cm Ø; 2.5 litres capacity) and dust with flour.
- 2
Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. In the meantime, boil down 75 g sugar and 75 ml water in a pot for 3-5 minutes. Remove from heat and stir in whisky. Take the cake out of the oven, let it cool down for about 5 minutes and carefully turn it over. Prick several times with a wooden skewer and soak them with the warm whisky syrup. Let it cool down. Melt 50 g sugar in a frying pan, fold in almonds and quickly spread on baking paper. Allow to set. Mix icing sugar, except for a little to dust, and 2-3 tablespoons of lemon juice. Fill in a piping bag, cut off the top and draw strips over the cake. Let it set for about 20 minutes.
- 3
Melt 50 g sugar in a frying pan, fold in almonds and quickly spread on baking paper. Allow to set. Mix icing sugar, except for a little to dust, and 2-3 tablespoons of lemon juice. Fill in a piping bag, cut off the top and draw strips over the cake. Let it set for about 20 minutes. Dust with remaining icing sugar. Coarsely chop the almond brittle and sprinkle over the cake. Serve the cake with cream if desired
- 4
waiting time approx. 2 1/2 hours
Nutrition Facts
440 kcal
58 g
18 g
6 g
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