5 eggs
200 g fine sugar
4 tablespoons of cold water
100 g flour
1 tsp baking powder
3 tablespoons cocoa
apple stuffing:
5 apples
4 tbsp lemon juice
1 tablespoons of margarine
100 g chopped almonds
3 tablespoons of almond syrup
2 tablespoons whipping cream
2 tsp starch flour
The yogurt stuffing:
300 g sauercream
200 g yogurt
3 tablespoons liquid honey
100 g white chocolate
5 sheets gelatin
Separate yolks from egg whites. Mix egg yolks with sugar and water to make a creamy mass, add flour, baking powder and cocoa and egg whites snow. Put in a round mold (26 cm) and bake for about 25 minutes at 170 degrees. Cooled down cake cut in 2. Peel and ground the apples. Add 3 tablespoons of lemon juice and cook on the butter for a few min., add chopped almonds, syrup, whipped cream and cornstarch. Remove from stove and chill.
Mix sauercream and yogurt, remaining lemon juice and honey. Melt the chocolate, soak gelatin in water. Mix all the ingredients well.
Put the apple stuffing on the lower biscuit, cover it with yoghurt stuffing and put the second biscuit on it. Leave overnight in refrigerator.
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