Apple-nut Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 656 cal. | (31 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 36 g | (144 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 6.6 μg | (11 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 14 μg | (31 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 371 mg | (9 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 16 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 118 mg | |||
| Complete sugar | 52 g |
Ingredients
- For the cake
- 150 grams softened butter
- 150 grams sugar
- 3 eggs
- 200 grams Pastry flour
- 100 grams ground almonds
- 2 tsps Baking powder
- 75 milliliters milk
- For the apples
- 3 sheets white gelatin
- 700 grams sour Apple
- 250 milliliters Apple juice
- 80 grams sugar
- 2 packets Bourbon vanilla powder
- 1 packet vanilla pudding mix
- For the wine cream
- 6 sheets white gelatin
- 250 milliliters Rosé
- 250 milliliters Apple juice
- 100 grams sugar
- 1 lemon (zest grated)
- 1 packet vanilla pudding mix
- 300 milliliters Whipped cream
- For the garnish
- 100 grams Hazelnuts
- 100 grams sugar
- 200 milliliters Whipped cream
Preparation steps
For the cake, beat the butter and sugar until creamy. Beat in eggs, one at a time. Mix flour, almonds and baking powder, sift over batter and fold in alternately with the milk. Line the bottom of a 26 cm (approximately 10-inch) diameter springform pan with parchment paper. Pour in the batter and smooth the top.
Bake in preheated 175°C (approximately 350°F) oven for 35 to 40 minutes. Cool in the pan for 10 minutes. Remove cake from the pan, invert onto a wire rack, remove the parchment paper and cool the cake.
For the apples, soak gelatin in cold water for 5 minutes. Peel apples, quarter, core and cut into small pieces. Reserve 6 tablespoons of the apple juice. Bring remaining apple juice, sugar and vanilla sugar to a boil. Add apple pieces and cook for 2 to 3 minutes.
Mix pudding mix with reserved apple juice. Stir into the apple sauce and return to a boil. Add the gelatin and stir until dissolved. Pour into a bowl and place over an ice bath. Cool, stirring occasionally.
Place cake on a cake plate with a cake ring around it. Spread with apple compote and smooth the top. For the wine cream, soak gelatin in cold water for 5 minutes. Bring wine, apple juice, sugar and lemon zest to a boil. Mix vanilla mix with 6 tablespoons cold water mix. Stir into the wine mixture and return to a boil.
Add the gelatin and stir until dissolved. Pour into a bowl and place over an ice bath. Cool, stirring occasionally. Once the mixture starts to gel, whip the cream until stiff and fold. Pour the wine cream on the apple layer. Refrigerate for 2 to 3 hours.
For the garnish, chop the hazelnuts. Set half of the hazelnuts aside. Place remaining hazelnuts on a sheet of parchment paper. Cook the sugar until golden brown and caramelize. Drizzle caramel quickly over the nuts and let stand until hardened. Whip the cream until stiff and spoon into a piping bag with a large star tip.
Carefully remove the cake ring. Press the plain hazelnuts onto the side of the cake. Garnish the top of the cake with whipped cream rosettes and the caramelized hazelnuts.
