|110 g||Butter, softened|
|180 g||sugar (total sugar amount!)|
|2||Egg(he), (size L)|
|2 PT.||vanilla sugar|
|1 TL||baking powder|
|170 ml||eggnog (total amount!)|
|800 g||Apples, tart ( Elstar, Rubinette, Cox’s Orange, Braeburn, etc.)|
|150 ml||Apple juice|
|2 PT.||pudding powder, vanilla|
|whipped cream, for Decorating|
approx. 1 hour.
approx. 1 hour.
/ Calories p. P.:
Preheat oven to 175 degrees convection
Soft Butter, 110 g sugar, 1 Pkt. Vanilla sugar with salt until creamy, beat eggs one by one and stir well.
Mix flour and baking powder/seven, alternating with 70 ml of egg liqueur and stir briefly.
Place the dough in a baking paper lined Springform pan (26 cm) to fill, smooth and approx. 25 -30 Min. bake.
(Please go to the own oven, every oven heats a little different!)
The finished floor and leave to cool.
The wash Apples, peel and core housing quarters to remove, and in small pieces cut.
With 2 TBSP (20 g) sugar, 1 Pkt. Vanilla sugar and ½ TSP cinnamon stewing in 75 ml of Apple juice and short and soft. 1 Pck. Vanilla custard powder in the remaining 75 ml Apple juice to dissolve and the fruit compote mix. Again, about 1-2 Min. on low heat simmer the Apple pieces should be soft but not crumble!
The mass pour into a bowl and cool down a little bit.
Soak Gelatine in cold water.
250 ml of milk and 50 g sugar and 1 Pkt. Vanilla custard powder, Stirring constantly, bring to a boil, cooking something over-cooling can take, and then 100 ml of egg liqueur.
The squeezed-out Gelatine in a small heat until it is liquid, and with a few TABLESPOONS of the warm pudding in the mass (not boiling hot), mix and then the rest of the eggnog Pudding stirring.
A cake ring around the cooled cake, bottom, the Apple compote filling, and smooth it out. The eggnog-custard distribute.
The cake some hours – best over night – well cool.
Decorate with whipped cream and possibly Chocolate shavings to decorate.