Apple-Almond Squares
Apple-Almond Squares - Squares with the delicious aroma of gingerbread spice and cinnamon in the the crust
Healthy, because
Even smarter
Nutritional values
A cake with relatively few calories, but many valuable vitamins: vitamin C from apples and sea buckthorn pulp for a strong immune system, E from almonds and spelt for cell protection and heart, and B vitamins from eggs, wholemeal flour and quark for blood formation, nutrient utilization and well-functioning nerves.
These wafers are also a delight with vitamin-rich rose hip pulp in the cream.
(Percentage of daily recommendation)
| Calorie | 176 cal. | (8 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 210 mg | (5 %) | ||
| Calcium | 105 mg | (11 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 15 mg | |||
| Cholesterol | 36 mg |
Ingredients
- Ingredients
- 3 Apple (each about 120 grams)
- 3 eggs
- 5 ozs cane sugar
- 1 small Organic orange
- 5 ozs ground almonds
- 1 tsp Gingerbread spice
- 4 ozs Spelt flour
- 3 tsps Baking powder
- 12 sheets gelatin
- 12 ozs Sea buckthorn (or lemon juice)
- 2 ⅕ lbs Quark
- 1 pinch ground cinnamon
Kitchen utensils
Preparation steps
Peel, quarter, core and finely grate the apples.
Separate the eggs. Stir yolks with 50 grams (approximately 3 tablespoons) sugar in a bowl until fluffy. Combine egg whites with 50 grams (approximately 3 tablespoons) sugar in a tall vessel and beat until stiff with a hand mixer. Fold into the egg-yolk foam.
Rinse orange, wipe rub and finely grate zest. Squeeze 50 ml (approximately 3 tablespoons) juice from orange.
Stir the grated apples and 2 teaspoons orange zest into the egg mixture.
Mix almonds, gingerbread spice, flour and baking powder in another bowl, then fold into the apple-egg mixture.
Line a baking sheet with parchment paper and then spread the batter evenly on the sheet. Bake in preheated oven at 180°C (fan 160°C, gas: mark 2-3) (approximately 350°F) until set, about 25 minutes. Remove from oven and allow to cool on an cooling rack.
Soak the gelatin in cold water.
Mix 250 grams (approximately 8 ounces) sea buckthorne juice with quark, cinnamon and remaining sugar until smooth.
Heat orange juice in a small pot. Stir in softened gelatin until dissolved. Mix 1-2 tablespoons of orange mixture into the quark mixture, then stir in the remaining orange mixture.
Spread the orange cream evenly over the cooled cake and allow to set. Stir the remaining sea buckthorne until smooth. Cut cake into squares, drizzle sea buckthorne over squares if desired, and serve.
