Chocolate crumble cake with whole apples

Name: Chocolate crumble cake with whole apples
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 85 g Butter; 40 g ground almonds; 185 g Sugar; 250 g Flour; 5 small apples (about 100 g each); 3 Eggs (size M); 2 TABLESPOONS Honey; 125 g Whole milk yoghurt; 75 g Semolina; 1/2 package Baking Powder; 2 slightly heaped Tbsp cocoa powder; 125 ml Oil; 3 TABLESPOONS gelled cranberries; 7-10 Tbsp Fat and flour

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

85 g Butter
40 g ground almonds
185 g Sugar
250 g Flour
5 small apples (about 100 g each)
3 Eggs (size M)
2 TABLESPOONS Honey
125 g Whole milk yoghurt
75 g Semolina
1/2 package Baking Powder
2 slightly heaped Tbsp cocoa powder
125 ml Oil
3 TABLESPOONS gelled cranberries
7-10 Tbsp Fat and flour

Directions

1
Knead butter, almonds, 60 g sugar and 125 g flour with your hands to form crumbles. Put the crumbles in a cool place.
2
Peel the apples and cut out the core. Beat the eggs, honey and 125 g sugar until light and creamy. Stir in yoghurt. Mix semolina, baking powder, 125 g flour and cocoa and stir alternately with the oil into the sugar egg mixture.
3
Pour the dough into a greased and flour-spread springform pan (approx. 24 cm Ø).
4
Press the apples into the dough so that one opening faces upwards at a time. Spread the crumbles between the apples on the dough. Cake in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see
5
manufacturer) Bake for 40-50 minutes.
6
Remove from the oven, remove from the edge and let it cool on a cake rack. Before serving, spread the cranberries on the apples, arrange and cut into pieces.