Roasted Apple Cake
Healthy, because
Even smarter
Nutritional values
The baked apple cake scores with vitamin C through the apples - this strengthens the immune system and arms us well against possible colds. The almonds provide bone-strengthening calcium and magnesium for strong nerves.
Depending on season and taste, the apples can also be mixed with pears. This makes the baked apple cake even finer and gives it a different sweetness.
(Percentage of daily recommendation)
| Calorie | 5,508 cal. | (262 %) | ||
| Protein | 93 g | (95 %) | ||
| Fat | 306 g | (264 %) | ||
| Carbohydrates | 591 g | (394 %) | ||
| Sugar added | 246 g | (984 %) | ||
| Roughage | 42.4 g | (141 %) |
| Vitamin A | 2.5 mg | (313 %) | ||
| Vitamin D | 11.2 μg | (56 %) | ||
| Vitamin E | 47.1 mg | (393 %) | ||
| Vitamin K | 100.2 μg | (167 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 1.6 mg | (145 %) | ||
| Niacin | 27.5 mg | (229 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 353 μg | (118 %) | ||
| Pantothenic acid | 6.9 mg | (115 %) | ||
| Biotin | 119.9 μg | (266 %) | ||
| Vitamin B₁₂ | 5.3 μg | (177 %) | ||
| Vitamin C | 159 mg | (167 %) | ||
| Potassium | 3,319 mg | (83 %) | ||
| Calcium | 464 mg | (46 %) | ||
| Magnesium | 424 mg | (141 %) | ||
| Iron | 15.9 mg | (106 %) | ||
| Iodine | 63 μg | (32 %) | ||
| Zinc | 10.6 mg | (133 %) | ||
| Saturated fatty acids | 151.5 g | |||
| Uric acid | 349 mg | |||
| Cholesterol | 1,655 mg | |||
| Complete sugar | 411 g |
Ingredients
- For the crust
- 180 grams Pastry flour
- 60 grams sugar
- salt
- 1 tsp Lemon peel
- 1 egg
- 120 grams butter
- For the cake
- 650 grams Apple
- 3 Tbsps Almond slivers
- 2 Tbsps lemon juice
- 3 Tbsps Rum raisin
- ½ tsp ground cinnamon
- ½ Vanilla bean
- 4 eggs (separated)
- 120 grams sugar
- 120 grams butter
- 120 grams Honey cakes (prepared)
- 75 grams ground almonds
- For the garnish
- Pastry flour (for work surface)
- butter (for greasing)
- 1 Apple
- mint (for garnish)
- Oranges (for garnish)
- powdered sugar (for dusting)
Preparation steps
For the crust: Combine flour, sugar, a pinch of salt and lemon zest on a floured work surface. Create a well in the center and add beaten egg and distribute butter throughout. Use hands to quickly knead to a smooth dough, form into a ball and wrap in plastic wrap. Chill for 30 minutes.
Preheat the oven to 200°C (400°F).
For the cake: Peel, core and dice apples. Combine apples, almonds, lemon juice, raisins, cinnamon, sugar and vanilla. Spread on a greased baking sheet and roast in oven for 10-15 minutes.
Remove and let cool slightly.
Beat egg whites with a pinch of salt until stiff, add half the sugar and continue to beat until the mixture shines and forms stiff peaks.
Cream butter and remaining sugar. Gradually stir in yolks. Crumble honey cake and stir with the remaining sugar and almonds into the butter mixture. Then gradually add egg whites.
Reduce oven heat to 180°C (approximately 350°F).
Roll out pastry to a circle, slightly larger than the tart tin. Grease tin with butter and press pastry into tin. Put apple mixture into the tin and top with batter.
Rinse remaining apple, core and slice thinly. Arrange slices on top of batter. Bake for about 40 minutes.
Remove from oven, allow to cool to room temperature and garnish with mint, orange slices and raisins. Cut into pieces and serve dusted with powdered sugar.
