Apple and whisky wreath with brittle
easy
40 mins
40 mins
Ingredients
- 7-10 Tbsp Fat and flour
- 500 g sour apples
- 4-5 Tbsp Lemon juice
- 250 g soft butter/margarine
- 375 g + 75 g + 50 g sugar
- 7-10 Tbsp 1 p. Vanillin sugar, salt
- 6 eggs , 375 g flour (Gr. M)
- 7-10 Tbsp 1 p. baking soda, 100 ml whisky
- 2 TABLESPOONS Almond kernels (without skin)
- 75 g + some icing sugar
- 1 wooden skewer, baking paper
- 1 zipper bag
Directions
- 1
Grease a wreath mould (26 cm Ø; approx. 2.5 l capacity) or springform pan with a tube bottom insert (26 cm Ø; approx. 8 cm high) and dust with flour. Peel apples, possibly quarter them, core them, then grate them roughly. Mix with 3 tbsp. juice
- 2
Cream fat, 375 g sugar, vanillin sugar and 1 pinch of salt. Stir in the eggs one after the other. Mix flour and baking powder and stir in portions briefly. Fold in grated apple. Spread into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 1 hour. Cool in the mould for 10-15 minutes
- 3
Bring 75 ml water, whisky and 75 g sugar briefly to the boil, then simmer for 3-5 minutes while stirring. Turn the cake out of the tin, possibly put it into a fat pan. Immediately prick several times with a wooden skewer and sprinkle with the whisky stock. Let the cake cool down. Leave covered for at least 5 hours.
- 4
Caramelise 50 g sugar in a frying pan until golden. Stir in almonds. Spread on baking paper. Cool down
- 5
Mix 75 g icing sugar and 1-2 tablespoons lemon juice. Fill into a plastic bag, cut off a small corner. Decorate the cake in strips with it. Coarsely chop the almond brittle and sprinkle over it. Let the icing dry. Dust the cake with icing sugar before serving
Nutrition Facts
290 kcal
39 g
11 g
4 g