Ticino apple and honey cake

Name: Ticino apple and honey cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 6 small apples (about 125 g each); 125 g Butter or margarine; 1 pinch Salt; 2 packages Vanillin sugar; 125 g Sugar; 5 Eggs (size M); 200 g Flour; 3 TSP Baking Powder; 200 g Fresh cream; 5-6 Tbsp liquid honey; 1-2 TEASPOONS Icing sugar; 7-10 Tbsp Grease for the mould

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

6 small apples (about 125 g each)
125 g Butter or margarine
1 pinch Salt
2 packages Vanillin sugar
125 g Sugar
5 Eggs (size M)
200 g Flour
3 TSP Baking Powder
200 g Fresh cream
5-6 Tbsp liquid honey
1-2 TEASPOONS Icing sugar
7-10 Tbsp Grease for the mould

Directions

1
Wash, peel and halve apples, cut out the core. Carve the curvature of the apples several times. Cream fat, salt, 1 packet of vanilla sugar and sugar with the whisk of the hand mixer.
2
Stir in 2 eggs. Mix flour and baking powder and stir in. Pour the dough into a greased springform pan (26 cm Ø), smooth it down, spread apple halves on top (with the incised curvature facing upwards), press down lightly.
3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes. In the meantime separate 3 eggs. Mix crème fraîche, honey, 1 packet of vanilla sugar and egg yolks until smooth.
4
Beat the egg white until stiff, fold in portions. Remove the cake from the oven, place on a grid, pour the icing evenly on top and bake at the same temperature for approx. 30 minutes. Cover the cake 10 minutes before the end of the baking time.
5
Remove from the oven, place on a rack, allow to cool and dust with icing sugar. Whipped cream tastes good with it.