INGREDIENTS
- For the mass:
- – 180 grams Butter.
- – 120 grams Sugar.
- – 1 egg.
- -Zest of 1 lemon.
- – 370 grams 0000 flour.
- – 15 grams Baking powder.
- Almond cream:
- – 100 grams Almond powder.
- – 100 grams Eggs.
- – 100 grams Pomade Butter.
- – 100 grams Sugar.
- – 20 grams Starch.
- – 1 unit Vanilla Bean.
- Applesauce:
- – 6 models. Inexperienced apples.
- – 200 grams Sugar.
- – 100cc Water.
- – 1 computer. Cinnamon department.
- – Lemon zest.
- – 1 vanilla pod.
- Italian meringue:
- – 150 grams Egg whites.
- – 300 grams Sugar.
- – 120cc Water.
- – 100 grams of hazelnuts.
1.Cream the butter and sugar. Add the egg, together with the lemon zest, combine properly, then add the flour together with the baking powder. Along with your palms and really gently combine with a purpose to type lumps, forming a sandblast.
2.To make the bottom of the cake. Cowl it fastidiously with the sandblasting, an alternative choice is to press it to type a easy base. Place in a 160º C oven for about 10 minutes to whiten the bottom.
3.In a bowl, make a cream with the butter and sugar.
4.Add the eggs slowly, emulsifying properly together with the vanilla seeds.
5.Lastly, incorporate the almond powder with the sifted starch.
Reserve refrigerated, till prepared to make use of.
6.Pour the almond cream filling into the mildew on the bottom, bake for 20 minutes at 160º C, take away, let cool and put aside chilly.
7.Peel the apples and minimize into cubes, reserve in a bowl with chilly water and lemon in order that they don’t oxidize. In a saucepan, place the apples together with the sugar, water and perfumes. Convey to the warmth and cook dinner till the apple is tender.
Pressure if mandatory, Cool.
8.In a saucepan, place the sugar and water. Make a syrup over medium warmth till it reaches 118 or 121ºc. Place the egg whites within the electrical mixer and beat at medium pace, as soon as the syrup begins to boil. When the syrup reaches temperature, add it to the batter very slowly in a thread over the sting of the bowl. Enhance the pace of the mixer till reaching the “snow level”. As soon as the purpose is reached, decrease the pace and beat till the temperature of the meringue drops.
9.Assembling the cake: Distribute the apple compote and prime with cooked and chilly almond cream. Preserve chilly till you make the meringue to embellish and gratin together with chopped hazelnuts. Cool and serve. Get pleasure from it!.
