Box cake made from Amaretto sponge
easy
120 mins
120 mins
Ingredients
- 5 Eggs (size M)
- 75 g Butter or margarine
- 150 g Sugar
- 1 package Vanillin sugar
- 1 pinch Salt
- 200 g Flour
- 1/2 package Baking Powder
- 3 TABLESPOONS Amaretto (almond liqueur)
- 500 g Apples (e.g. Boskoop)
- 2 TABLESPOONS Lemon juice
- 150 g + 2 teaspoons icing sugar
- 1 TEASPOON Cinnamon
- 150 g crushed almonds
- 1-2 TABLESPOONS flaked almonds
- 7-10 Tbsp Icing sugar
- 7-10 Tbsp Fat and breadcrumbs
- baking paper
Directions
- 1
Grease a box form (approx. 30 cm long) and line it with baking paper. Separate 3 eggs. Cream fat, sugar, vanilla sugar and salt with the whisk of the hand mixer. Stir in 2 whole eggs and 3 egg yolks separately. Mix flour and baking powder and stir in briefly, alternating with the amaretto. Peel, quarter and core apples.
- 2
Grate half of the apples, cut the rest into approx. 1 cm thick pieces. Sprinkle with lemon juice in between. Stir the grater into the dough. Spread the dough into the tin. Spread apple pieces on the dough. Whip 3 egg whites until stiff, sprinkle with icing sugar and cinnamon. Fold in ground almonds. Spread meringue on the apples. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 1 1/2 hours. Leave to cool in the mould. Lift the cake out of the tin. Roast the flaked almonds in a pan without fat.
- 3
Fold in ground almonds. Spread meringue on the apples. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 1 1/2 hours. Leave to cool in the mould. Lift the cake out of the tin. Roast the flaked almonds in a pan without fat. Sprinkle the cake with 2 teaspoons of icing sugar and the almonds. Makes about 16 pieces
Nutrition Facts
280 kcal
33 g
13 g
6 g