Filled gingerbread with apple compote

Name: Filled gingerbread with apple compote
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 2 packages (500 g each) Basic mixture "brown gingerbread"; 50 g soft butter or margarine; 2 Eggs (size M); 750 g Apples (e.g. Boskop); 7-10 Tbsp Juice of 1 lemon; 100 g Almond slivers; 75 g Sugar; 50 g Raisins; 8 red cherries; baking paper; 75 g Icing sugar; 1/2 TEASPOON Cinnamon; 7-10 Tbsp Lemon juice

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

2 packages (500 g each) Basic mixture "brown gingerbread"
50 g soft butter or margarine
2 Eggs (size M)
750 g Apples (e.g. Boskop)
7-10 Tbsp Juice of 1 lemon
100 g Almond slivers
75 g Sugar
50 g Raisins
8 red cherries
baking paper
75 g Icing sugar
1/2 TEASPOON Cinnamon
7-10 Tbsp Lemon juice

Directions

1
Mix the baking mix, fat, eggs and 125 ml water with the whisk of the hand mixer to a smooth dough. Put it on a baking tray lined with baking paper and smooth it down.
2
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 20 minutes. In the meantime, peel apples, cut them into pieces, steam them with lemon juice and 100 ml water for about 5 minutes.
3
Roast the almond slivers until golden brown. Add sugar, raisins and half of the almond slivers to the apples. Turn the cake off the baking tray, remove the baking paper. Let the cake cool down, cut in half and cut through horizontally.
4
Spread the apple compote over the lower halves and place the upper halves on top. Stir icing sugar, cinnamon, lemon juice and 2 tablespoons of water until smooth. Spread the cake with it. Cut the candied cherries into small pieces.
5
Cut the cake into 24 pieces and decorate with the halved almonds and cherries. Dust with cinnamon. Makes 24 pieces.