Ingredients
- 3 sour apples
- 2 tbs lemon juice
- 2 eggs
- 150 g sugar
- 200 ml cream
- 150 g flour
- 2 ts baking powder
- 50 g ground hazelnuts
- 30 g cocoa
- 1 ts cinnamon
- 50 g diced chocolate
- 2 tbs powdered sugar
Preparation
1. Peel and core the apples, cut into wedges and mix with lemon juice.
2. Beat the eggs and sugar until fluffy and then stir in the cream. Mix the rest of the ingredients up to and including the diced chocolate together and fold into the batter.
3. Cut out a circle of baking paper with the help of a 24 cm lid.
4. Place the pot on the Navigenio and heat on level 6 up to the roasting window, then place the pot in the inverted lid, line the pot with baking paper and spread the batter over top. Place the apple pieces on top and press lightly into the batter.
5. Place the Navigenio overhead and bake first for approx. 10 minutes, using only the residual heat. Then switch to low level and bake until done, approx. 20 minutes.
6. Briefly let the cake cool, use a knife to separate it from the edge. Place a plate with baking paper on the pot, turn the cake out onto this plate, use a second plate to turn the cake over. Let the cake cool completely.
7. Sprinkle with powdered sugar before serving.
Tip
- Cover the cake with a nice stencil you like before sprinkling with powdered sugar.
This recipe has been tested and approved by AMC.
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