Apple cake with almonds

Apple cake with almonds (photo-recipe)

Baking at home recipes with photos

We will need these ingredients:
• 225 g butter (softened)
• 225 g of finely crystalline sugar
• 4 large eggs
• 100 g flour + 1/2 hour. L. baking powder
• 2 lemons
• 225 g ground almonds
• 3 small apples
• a small handful of «Iris» chocolates
• some milk

Utensil:
• Silicone large square shape
• baking tray

Cooking method:

Test Preparation for the cake:
1 Preheat the oven to 180 ° C. Beat butter with sugar until white. Beat in eggs one at a time, adding each over a quarter of the flour with baking powder.
2 Grind grated zest of two lemons or remove special knife to peel a very fine straw. Squeeze the juice from citrus.

Apple cake with almonds

3 Type in the dough, ground almonds, lemon juice and zest.
4 Gently mix a large metal spoon, trying not too precipitate dough.

Apple cake with almonds.

Decoration and baking:
5 Put the form on a baking sheet. Put the dough into the mold and smooth metal spatula.
6 Cut the apples into quarters, remove the seed pods. Cut each piece into two or three segments.

Apple cake with almonds..

7 Put the apple slices in three rows on the test. Bake in center of oven for 30 minutes. Check too browned top of the cake. If necessary form loosely cover with foil and bake for 10 minutes. Allow the product to cool completely in the form, and then pass on to a dish.
8 Melt candy, add a tablespoon of milk. Pour into a mesh the cooled product.

Apple cake with almonds...

Apple cake with almonds....

About the dish:

For 12 persons:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
The temperature of the oven: 180 ° C

Danish women prefer to add to the dough apple products, like a sponge, ground nuts. We offer you to decorate the cake with fragrant juicy lemon notes mesh of shiny caramel.

Keeping apples
Apple pies are mainly two types: the first chopped fruit uniformly mixed with the dough (such products are somewhat harder consistency), the second slice or slices of fruit spread layer (or layers) or a dough to it. In the latter case, as a rule, use biscuit dough — the classic «dry», so-called Genoese, wherein the input is not whipped butter and melted. This dough is delicate, moderately dense, so the apples in it do not sink. the best of both options combined in our recipe: keksovoe very crumbly dough is obtained thanks to the almonds and also dense enough to keep the apples on top. Take small fragrant apples and peeled — it’s not just add cake texture, but also help to retain the shape of the fruit.

We protect the quality
This cake is good and the tea-table, and as a dessert with cream. Allow the product to stand up there, and you will find that it was even better, because in this case the cake is well fed with aromas of almonds and lemon.

Variations:
Instead, take the apple pear. Choose a solid, slightly unripe fruit, peel and seed pods. Quickly dip slices in the lemon juice, the fruits are not darkened. Lemon juice in the dough, add, and ready to pour the cake with melted dark chocolate in the form of a mesh.

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