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
Base
Cake mixture
To bake
Mascarpone
To glaze
Utensils
One springform pan (approx. 18 cm in diameter), base lined with baking paper, sides greased
How it's done
Base
Sprinkle sugar over the baking paper in the prepared tin, place the slices of apple on top.
Cake mixture
Place the butter, jelly and sugar in a bowl, mix thoroughly using the whisk attachment on a mixer. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Combine the polenta, flour, baking powder and salt, mix in. Spread the cake mixture over the apple slices.
To bake
Approx. 50 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, tip out onto a cooling rack and leave to cool completely. Cut the cake in half crosswise, combine the lemon juice and sugar, drizzle over the cut surfaces of the cake.
Mascarpone
Mix the mascarpone and jelly, spread over the base, cover with the top half of the cake.
To glaze
Combine the jelly and water, use to glaze the surface of the cake.
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