Cranberry and Apple Slices

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Whisk the eggs and 100 g sugar on a hot water bath until the sugar has dissolved. Continue beating cold until a light, firm cream has formed. Mix flour, starch, cocoa and baking powder and fold into the egg mixture. Spread on a baking tray lined with baking paper. Bake in a preheated oven (electric range: 225 °C/ convection oven: not suitable/ gas: level 4) for approx. 8 minutes on the 2nd rack from below. Remove the baking sheet and turn it over onto a damp tea towel with the baking paper facing upwards.

2. 2

   Brush baking parchment with cold water and remove. Cover the sponge cake with another tea towel and let it cool down. In the meantime peel and quarter apples and remove the core. Cut apple quarters into medium sized pieces. Caramelise the remaining sugar in a hot pot until golden. Deglaze with apple juice and simmer briefly until the sugar has dissolved. Soak gelatine in cold water. Steam apple pieces in the apple stock for 3-5 minutes and remove. Squeeze gelatine well and dissolve in the apple stock. Chill for about 30 minutes. As soon as the stock starts to gel, fold in the apple pieces.

3. 3

   Soak gelatine in cold water. Steam apple pieces in the apple stock for 3-5 minutes and remove. Squeeze gelatine well and dissolve in the apple stock. Chill for about 30 minutes. As soon as the stock starts to gel, fold in the apple pieces. Cut the sponge in half horizontally and stretch a cake frame around the bottom. Put the apple compote on the lower sponge cake, place the sponge cake lid on top and refrigerate for about 3 hours. Whip the cream until stiff and allow the vanilla sugar to trickle in. Fold in cranberries. Spread the cranberry cream on the sponge cake and cut it into about 12 pieces. Arrange on a plate and decorate with lemon balm

4. 4

   Cut the sponge in half horizontally and stretch a cake frame around the bottom. Put the apple compote on the lower sponge cake, place the sponge cake lid on top and refrigerate for about 3 hours. Whip the cream until stiff and allow the vanilla sugar to trickle in. Fold in cranberries. Spread the cranberry cream on the sponge cake and cut it into about 12 pieces. Arrange on a plate and decorate with lemon balm

5. 5

   Waiting time approx. 3 hours. Per cut approx. 1090 kJ/260 kcal. E 3 g/F 9 g/KH 40 g

Nutrition Facts

KCAL
260 kcal

CARBS
40 g

FATS
9 g

PROTEINS
3 g