Marble-bowl cake with apple and brittle

Ingredients

Directions

1. 1

   Grease a ring cake tin (2.5 litres capacity) and dust with flour. Chop the white chocolate coating. Heat the cream, bring to the boil briefly. Halve the cream. Put chocolate in one half and let it melt in the hot cream. Stir syrup into the other half. Let it cool down lukewarm

2. 2

   Peel 3-4 apples (approx. 400 g), quarter them, remove seeds and cut the flesh into small cubes, mix with 2-3 tbsp. lemon juice. Mix fat, salt, sugar and vanilla sugar until creamy. Stir in eggs one after the other. Mix flour and baking powder, stir into the fat cream. Halve the dough. Stir syrup cream, 75 g brittle and cocoa into one half and chocolate cream into the other half. Fold apple cubes into the light-coloured mixture

3. 3

   Place the masses alternately in blobs in the mould and marble with a fork. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour

4. 4

   Take out the cake and let it rest in the mould for 20-30 minutes. Turn onto a cake rack and let it cool down

5. 5

   Chop whole milk couverture and coconut oil and melt over a warm water bath. Coat the cake with this, sprinkle with the remaining brittle. Allow the couverture to set in a cool place

6. 6

   Wash the rest of the apple and rub dry. Cut the flesh first from the core, then into triangles and turn in 2 tablespoons of lemon juice. Dab triangles dry and put them on skewers. Decorate the cake with them

7. 7

   waiting time approx. 3 hours