Small nut-caramel boxes

Name: Small nut-caramel boxes
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 7-10 Tbsp slightly + 10 g + 100 g soft butter; 100 g mixed nuts (e.g. cashew nuts, walnuts and hazelnuts); 100 g + 100 g sugar; 50 g Whipped cream; 1/2 Organic Lemon; 1 (approx. 150 g; e.g. Elstar) Apples; 2 Eggs (Gr. M); 100 g ripened cream; 150 g Flour; 1 TEASPOON Baking Powder

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

7-10 Tbsp slightly + 10 g + 100 g soft butter
100 g mixed nuts (e.g. cashew nuts, walnuts and hazelnuts)
100 g + 100 g sugar
50 g Whipped cream
1/2 Organic Lemon
1 (approx. 150 g; e.g. Elstar) Apples
2 Eggs (Gr. M)
100 g ripened cream
150 g Flour
1 TEASPOON Baking Powder

Directions

1
Grease troughs of a box cake tin very well. Coarsely chop nuts and kernels. Roast in a pan without fat. Take out and let cool down. Caramelise 100 g sugar until golden yellow and remove from the heat.
2
First add 10 g butter and then cream. Mix in nuts and seeds. Distribute immediately into the bowls. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer).
3
Wash the lemon hot, dab dry and finely grate the peel. Squeeze the lemon. Wash apple, remove seeds and grate coarsely with peel. Mix with 1 tablespoon lemon juice.
4
Cream 100 g soft butter, lemon zest and 100 g sugar with the whisks of the mixer. Stir in the eggs one by one. Mix in apple and sour cream. Mix flour and baking powder, stir in briefly.
5
Spread the dough on the caramelised nuts in the hollows. Bake in a hot oven for 20-25 minutes.
6
Take the cakes out of the oven and loosen each edge with a knife. Immediately turn out onto a cake plate and let it cool down. Attention! Some caramel may flow out.