Mug cake with apples

Mug cake with apples

Total: 50 Min. | Active: 30 Min.
vegetarian
Nutritional value / piece: 346 kcal
, Fat: 17 g
, Carbohydrate: 41 g
, Protein: 7 g

Ingredients

8 pieces

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@bettbossi.ch

Cake mixture

100g ground cane sugar
2 eggs
2pinches salt
200g crème fraîche
150g white flour
50g ground hazelnuts
50g rolled oats
1tsp baking powder
500g sour apples (e.g. Boskoop), diced, 3 tbsp set aside
1tbsp lemon juice

Topping

4tbsp rolled oats
1tbsp ground cane sugar
1tbsp butter, melted, left to cool a little
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Utensils

8 ovenproof cups (each approx. 100 ml) with saucers, cups greased and floured

How it's done

Cake mixture

Using the whisk on a hand mixer, beat the eggs, sugar and salt for approx. 5 mins. until the mixture is light and fluffy. Stir in the crème fraîche. Mix the flour, hazelnuts, oats and baking powder, stir into the egg mixture. Add the diced apple and lemon juice, mix, transfer to the prepared cups.

Topping

Mix the oats, sugar and butter with the reserved diced apple, scatter on top of the cakes.

To bake

Approx. 40 mins. in the centre of an oven preheated to 180°C. Leave to cool on a rack.

Good to know
Tip: The baking time may vary by approx. 5 mins. depending on the size of the cup.

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