Box-groove upside-down cake

Name: Box-groove upside-down cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 40 g Walnut kernels; 30 g Hazelnut kernels; 30 g Cashew nuts; 200 g Sugar; 110 g Butter; 50 g Whipped cream; 1 Organic Lemon; 1 (approx. 180 g) Apples; 2 Eggs (size M); 150 g Flour; 100 g ripened cream; 2 teaspoons (8 g) Baking Powder; 7-10 Tbsp Grease

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

40 g Walnut kernels
30 g Hazelnut kernels
30 g Cashew nuts
200 g Sugar
110 g Butter
50 g Whipped cream
1 Organic Lemon
1 (approx. 180 g) Apples
2 Eggs (size M)
150 g Flour
100 g ripened cream
2 teaspoons (8 g) Baking Powder
7-10 Tbsp Grease

Directions

1
Grease the hollows of a box cake tray (6 hollows of 200 ml each) well. Coarsely chop nuts and roast them in a pan without fat. Take out immediately and let cool down. Caramelise 100 g sugar in a saucepan and remove from the heat. First add 10 g butter, then cream and mix. Then mix in the nuts and immediately distribute evenly in the moulds
2
Spread the dough evenly over the caramelised nuts in the moulds. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 20-25 minutes. Loosen the edges of the finished cakes with a knife. Turn the cake immediately onto a cake rack and let it cool down