Apple-nut cake with advocaat cream
easy
105 mins
105 mins
Ingredients
- 75 g ground hazelnuts
- 5 Eggs (Gr. M)
- 7-10 Tbsp Salt
- 150 g + 75 g + 30 g sugar
- 3 packages Vanillin sugar
- 150 g Flour
- 50 g Cornstarch
- 3 deleted Tsp Baking Powder
- 1150 g (approximately 600 g) + 3 apples ; e.g. Elstar
- 300 ml apple juice
- 2 TABLESPOONS + 100 ml lemon juice
- 7-10 Tbsp 1 p. custard powder vanilla (for cooking; for 1⁄2 l milk)
- 4 sheets white gelatine
- 550 g + 200 g whipped cream
- 150 ml Egg liqueur
- 1 tablespoon (10 g) Butter
- 50 g Hazelnut or
- 7-10 Tbsp flaked almonds
- 75 g Apple Jelly
- baking paper
Directions
- 1
Line the bottom of a springform pan (26 cm Ø) with baking paper. Roast ground nuts in a pan without fat. Let them cool down.
- 2
Separate eggs. Beat the egg whites and 1 pinch of salt until stiff, adding 150 g sugar and 1 sachet of vanilla sugar. Beat the egg yolks separately under the beaten egg white. Mix flour with starch and baking powder, sieve onto the egg mixture and fold in with the roasted nuts.
- 3
Paint into the mould. Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for 25-30 minutes. Remove from the edge of the mould with a knife. Leave to cool in the mould.
- 4
Peel 1150 g apples, quarter, core and cut into cubes (approx. 1.5 cm). Bring to the boil with apple juice, 2 tablespoons lemon juice and 75 g sugar. Cover and simmer for about 10 minutes until the apples are soft but not yet crushed.
- 5
Stir 6 tablespoons of water and pudding powder until smooth. Stir into the apples, continue to simmer for about 1 minute. Cool down.
- 6
Cut the cake base 2 x horizontally. Close a cake ring around the lower cake base. Soak the gelatine in cold water. Whip 550 g cream until stiff, while pouring in 2 sachets of vanilla sugar.
- 7
Squeeze the gelatine, dissolve at low heat. Stir in liqueur by the spoonful. Stir in 2 tablespoons of cream, then fold into the rest of the cream. Spread half the liqueur cream on the bottom cake layer. Spread half the apples on the cream.
- 8
Cover with the 2nd base and press down lightly. Spread the rest of the cream and apples on the base one after the other. Cover with the 3rd base. Press lightly and chill for about 4 hours.
- 9
3 Wash the apples and prick out the cores (e.g. with an apple corer). Cut or slice the apples into thin rings (2-3 mm thick). Heat 100 ml lemon juice, butter and 30 g sugar in a pan.
- 10
Steam apple rings in it in 3 portions for about 2 minutes until they are soft. Lift them out of the stock and let them drip off on kitchen paper. Let them cool down.
- 11
Whip 200 g cream until stiff. Remove the cake from the cake ring. Spread the cake ring with the cream and sprinkle with nut flakes. Spread apple slices on the cake. Heat up the jelly shortly before serving and spread the apple slices with it.