Warm almond and rosemary cake with vanilla ice cream and apple wedges

Name: Warm almond and rosemary cake with vanilla ice cream and apple wedges
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Rosemary stalk; 3 Eggs (size M); 60 g Icing sugar; 150 g soft butter or margarine; 1 TABLESPOON Flour; 1 pinch Salt; 2 TABLESPOONS Breadcrumbs; 90 g crushed almonds; 2 TABLESPOONS flaked almonds; 1 Apples; 2 TABLESPOONS Sugar; 150 ml apple juice; 4 scoops of vanilla ice cream; 7-10 Tbsp Fat and sugar

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Rosemary stalk
3 Eggs (size M)
60 g Icing sugar
150 g soft butter or margarine
1 TABLESPOON Flour
1 pinch Salt
2 TABLESPOONS Breadcrumbs
90 g crushed almonds
2 TABLESPOONS flaked almonds
1 Apples
2 TABLESPOONS Sugar
150 ml apple juice
4 scoops of vanilla ice cream
7-10 Tbsp Fat and sugar

Directions

1
Grease 4 ovenproof cups (approx. 200 ml each), sprinkle with sugar and place on a baking tray. Wash the rosemary, shake dry and chop finely. Separate the eggs. Mix icing sugar and soft fat until creamy. Stir in the egg yolks bit by bit. Mix flour, salt, breadcrumbs, rosemary and almonds and stir in briefly. Beat the egg whites until stiff and carefully fold into the mixture. Pour the mixture into the cups and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes
2
Roast the almonds in a pan without fat until golden brown, take them out. Wash the apple, grate dry, cut into quarters, remove the core and cut the apple quarters into three. Caramelise sugar with 1 tbsp. water, deglaze with apple juice and toss apple slices briefly. Take cups out of the oven, let them cool down briefly and turn 1 cake onto each plate. Arrange 3 apple slices, flaked almonds and 1 scoop of vanilla ice cream on each plate
3
Waiting time approx. 10 minutes