Baden red wine frying apple cake

Name: Baden red wine frying apple cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 1 Organic Orange; 750 ml medium dry red wine; 1 package Vanillin sugar; 400 g Sugar; 8 small sour apples, e.g. Braeburn (approx. 100 g each); 90 g Walnut kernels; 100 g vacuum-packed, cooked chestnuts; 25 g Honey; 1 TEASPOON cinnamon + something to sprinkle; 1 TEASPOON + 225 g butter; 1 pinch Salt; 4 Eggs (size M); 200 g Flour; 1 coated Tsp Baking Powder; 1 TEASPOON Baked apple spice; 75 g ground almond kernels without skin; 100 g Whipped cream; 200 g Schmand; 1 TABLESPOON Rum; 7-10 Tbsp Fat and flour; 7-10 Tbsp Aluminium foil; baking paper; 7-10 Tbsp Disposable piping bag

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

1 Organic Orange
750 ml medium dry red wine
1 package Vanillin sugar
400 g Sugar
8 small sour apples, e.g. Braeburn (approx. 100 g each)
90 g Walnut kernels
100 g vacuum-packed, cooked chestnuts
25 g Honey
1 TEASPOON cinnamon + something to sprinkle
1 TEASPOON + 225 g butter
1 pinch Salt
4 Eggs (size M)
200 g Flour
1 coated Tsp Baking Powder
1 TEASPOON Baked apple spice
75 g ground almond kernels without skin
100 g Whipped cream
200 g Schmand
1 TABLESPOON Rum
7-10 Tbsp Fat and flour
7-10 Tbsp Aluminium foil
baking paper
7-10 Tbsp Disposable piping bag

Directions

1
Wash the oranges hot, grate them dry and peel the peel thinly. Put red wine with orange peel, vanillin sugar and 100 g sugar in a wide pot, bring to the boil and simmer at low heat.
2
Peel apples, remove core with a core cutter. Put the apples into the hot stock and let them simmer for about 20 minutes at low heat. After about half the time, turn the apples.
3
Meanwhile, spread the nuts on a baking tray and roast them in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for 8-10 minutes. Take out and let cool down. Remove apples from the stock and let them drain.
4
Measure 200 ml brew and simmer in a small pot at low heat to approx. 100 ml to make syrup.
5
Chestnuts and 50 g nuts finely chop. Mix with honey, 1 tsp cinnamon and 1 tsp butter. Pour the mixture into the hollowed apples. Whip 225 g butter with 225 g sugar and salt until whitish and creamy. Stir in eggs with 2 tbsp. flour one after the other.
6
Mix the remaining flour with baking powder, baked apple spice and almonds. Add flour mixture to the dough mixture and mix to a smooth dough. Put the dough into a greased springform pan (26 cm Ø) sprinkled with flour, smooth it down and spread baked apples on top.
7
Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 40 minutes. Cover with foil after about 30 minutes.
8
In the meantime take boiled syrup from the stove and let it cool down. Boil 25 g sugar with 45 ml water in a small pan or pot until the sugar is dissolved. Add the remaining nuts and let them caramelise, turning occasionally until golden brown.
9
Spread on a piece of baking paper and let it cool down. Take the cake out of the oven and let it cool in the mould for about 10 minutes. Remove the cake from the tin and let it cool down on a cake rack.
10
Whip cream, sour cream, 50 g sugar and rum with the whisks of the hand mixer until stiff. Spread the outer edge of the cake loosely with about 1/2 of the cream. Pour the rest of the cream into a piping bag with perforated spout and decorate the cake with cream tuffs.
11
Sprinkle with some cinnamon and sprinkle with syrup. Coarsely break caramelized nuts and spread on the cake.