Apple Gingerbread Slices
easy
45 mins
45 mins
Ingredients
- 1.25 kg sour apples
- 5-6 Tbsp Lemon juice
- 250 g soft butter or margarine
- 200 g Sugar
- 7-10 Tbsp Salt
- 4 Eggs (size M)
- 250 g Flour
- 100 g Cornstarch
- 1 heaped Tsp baking powder
- 1/2 TEASPOON ground cinnamon
- 1 TEASPOON Gingerbread spice
- 3-4 Tsp Cocoa powder
- 5-6 Tbsp Milk
- 4-5 Tbsp flaked almonds
- 150 g Apple Jelly
- 3-4 Tbsp Apple brandy (e.g. Calvados)
- 7-10 Tbsp Icing sugar
- baking paper
- 2 Disposable piping bag
Directions
- 1
Peel apples, quarter them, remove seeds and cut them into large slices. Sprinkle with lemon juice immediately. Cream fat, sugar and 1 pinch of salt with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour, starch and baking powder and stir in portions briefly. Halve the dough.
- 2
Mix one half with cinnamon, the other with gingerbread spice, cocoa and milk. Fill dough into 2 piping bags. Cut off the tips generously. Line a fat pan (approx. 32 x 39 cm; approx. 3.5 cm deep) with baking paper. Spray dark and light dough alternately in thick strips lengthwise onto the fat pan. Place the apple slices on top and press down lightly. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes. Roast the almonds in a pan without fat, remove. Heat apple jelly and stir with Calvados until smooth. Spread the cake with it and sprinkle with almond flakes. Let it cool down.
- 3
Place the apple slices on top and press down lightly. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes. Roast the almonds in a pan without fat, remove. Heat apple jelly and stir with Calvados until smooth. Spread the cake with it and sprinkle with almond flakes. Let it cool down. Dust with icing sugar. Serve with whipped cream
- 4
Waiting time approx. 45 minutes
Nutrition Facts
230 kcal
29 g
11 g
3 g
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