Apple puree and cream cake

Name: Apple puree and cream cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 750 g Apples; 50 g + 160 g + 3 tablespoons sugar; 2 TABLESPOONS Lemon juice; 50 ml clear apple juice; 1 package Sauce powder "Vanilla; 4 Eggs (Gr. M); 60 g flour, 60 g starch; 1/2 TEASPOON baking powder, 1 tsp fat; 750 g Whipped cream; 2 packages Cream stabiliser; 50 g Hazelnut brittle

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

750 g Apples
50 g + 160 g + 3 tablespoons sugar
2 TABLESPOONS Lemon juice
50 ml clear apple juice
1 package Sauce powder "Vanilla
4 Eggs (Gr. M)
60 g flour, 60 g starch
1/2 TEASPOON baking powder, 1 tsp fat
750 g Whipped cream
2 packages Cream stabiliser
50 g Hazelnut brittle

Directions

1
Peel, core and chop the apples. Steam with 50 g sugar and lemon juice for about 15 minutes. Stir apple juice and sauce powder until smooth. Bind the mush with it. Take off 3 tbsp. for decoration
2
Separate eggs. Beat the egg white and 4 tbsp. water until stiff, adding 160 g sugar. Stir in egg yolk. Mix flour, starch and baking powder and fold in
3
Grease only the bottom of a spring form (26 cm Ø). Pour in the sponge mixture. Bake in a hot oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for about 20 minutes. Remove from the rim and let cool off
4
Whip cream, firming agent and 3 tbsp. sugar until stiff, if necessary in portions. Divide sponge cake 2x. Spread the bottom layer with half of the applesauce and about 5 tbsp. cream. Place 2nd base on top. Repeat the process. Cover with 3rd base. Spread the cake all around with cream. Decorate with cream, puree and hazelnut brittle