Apple cake with hazelnut shortbread
Ingredients for Apple cake with hazelnut shortbread
| Amount | Ingredient |
|---|---|
| 150 grams | Butter, softened |
| 70th Sugar | 100 grams |
| Flour | 100 grams |
| Hazel nuts, mixed | , Roasted |
| 1 tsp | Lemon peel, wrested |
| 1 pinch | |
| Salt | 2 tbsp |
| Powdered sugar | 6 Bl |
| Gelatin | 800 grams |
| Apples, tart | 1st Vanilla bean, Mark |
| 50 g | Sugar |
| 400 ml | Cream |
| 250 ml | Cream |
| 3 tbsp | Sliced hazelnuts |
Apple cake with hazelnut shortbread Directions
Dough
1st Butter, sugar, flour, nuts, lemon peel, salt dough. Cool wrapped in foil about 30 minutes. Preheat oven to 180 degrees
(Circulation: 160 degrees) Preheat.
2nd Halve dough. With one half covered with the bottom of a springform baking paper design (diameter 26 cm). The other half of roll and cut out around the edge of springform pan. Sheet of dough into 12 pieces to share, give a little distance on a baking paper-lined plate. Bottom pieces of dough and bake 20 minutes. The individual pieces immediately after baking, sprinkle thickly with powdered sugar.
Filling and finishing
1st Soak the gelatin. Peel apples, quarter them, liberate the core body roll. Take in 100 ml of water, cook sugar, vanilla and soft, remove from heat. Dissolve gelatin, can stir to cool with the compote. Once it starts to gel, cream until stiff subject. A tart ring to lay the pastry, fill with apple cream, smooth, cool for 3 hours.
2nd Cream for the topping until stiff. Spread cake so, residual spraying in 12 spots to lay out pieces of dough diagonally. Hazelnuts pressed on the cake edge.
