Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Almond sponge
Apple compote
Lemon crumble
Cream cheese frosting
How it's done
Almond sponge
Beat the egg yolks and sugar until light and fluffy. Add the almonds and flour. Beat the egg whites with the salt until stiff, fold into the mixture. Transfer the mixture to the prepared tin.
Bake for approx. 25 mins. on the bottom shelf of an oven preheated to 180°C. Tip the cake out onto a cooling rack, allow to cool.
Apple compote
Mix the apples and all the remaining ingredients in a pan, cover and cook over a low heat for approx. 8 mins. until just soft. Remove the cinnamon stick, allow the compote to cool.
Lemon crumble
Mix the almonds, flour and sugar. Add the butter and lemon zest, rub by hand to form a crumbly mixture, spread onto a baking tray lined with baking paper.
Bake for approx. 15 mins. in the centre of an oven preheated to 180°C.
Cream cheese frosting
Mix the cream cheese with all the other ingredients, chill for approx. 20 mins.
| Serve: | Spread the cream cheese frosting and apple compote on top of the almond sponge, sprinkle with the crumble topping. |
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