Fiber apple cake
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ingrediencie
Pishpot:
3 pcs egg 90 g granulated sugar 1 tbsp lukewarm water 90 g plain flour 1/2 tsp baking powder
Filling:
1000 g apples, cleaned 3 tbsp granulated sugar 3 pcs cloves 1 pcs whole cinnamon 1 tbsp lemon juice 1 packet chocolate pudding 1 packet vanilla pudding 400 ml water
Other:
raisins soaked in rum to taste walnuts to taste chocolate glaze to taste
progress
A very tasty and juicy cake.
1.
Piscuit: Beat the egg whites and sugar together until stiff, progressively beat in the egg yolks and water, finally just stir in the sifted flour together with the baking powder. Put the batter in a baking tin, I used a bundt tin and put it in a preheated oven at 160°C for about 20-22 minutes. Cut the cooled sponge into 3 parts.
2.
Apple filling: Peel the apples and simmer with the cloves, cinnamon, lemon juice and sugar under a lid, you can add a little water. When the apples are stewed, remove the cloves and cinnamon and mash the apples with a potato masher.
3.
Divide the applesauce into two casseroles. Add the vanilla pudding mixed in 200 ml of water to one and the chocolate pudding mixed in 200 ml of water to the other. Cook until thickened and leave to cool slightly.
4.
In the same mould in which we baked the sponge cake, put one part of the sponge cake and put raisins soaked in rum on top, then put a layer of apple-vanilla mixture, sprinkle with nuts, put the other part of the sponge cake, and put the apple-chocolate mixture on top.
5.
Cover with the third part of sponge cake. I lined my mould with foil just to be on the safe side, but I don’t think it was necessary.
6.
Place the cupcake in the fridge to set, preferably overnight. The next day, turn out and top with chocolate icing.
7.
Serve with vanilla ice cream.
