Ingredients for 12 pieces:
200 g flour
80 g sugar
1 pck. bourbon vanilla sugar
120 g butter
1 egg yolk wt. cl. M
Also:
2 eggs (size M)
80 g sugar
2 tablespoons water
100 g flour
1 tsp. baking powder
Cream:
9 leaves gelatine
400 g rosehip jam
800 g apples (e.g. Jona Gold)
1 lemon
700 ml milk
2 pck. almond custard powder
5 tablespoons sugar
400 g whipped cream
Garnish:
150 g whipped cream
2 tablespoons of rosehip puree
Preparation:
1. Knead flour, sugar, vanilla sugar, cold butter flakes and egg yolk to a shortcrust dough. Cover and place in the refrigerator for 30 minutes.
2. In the meantime, beat the eggs, sugar and water for at least 8 minutes until a white foamy mixture. Mix flour and baking powder. Gently fold flour mixture into the egg mixture. Pour the mixture into a springform pan (26cm) with baking paper on the bottom and bake in a preheated oven at 175° or gas mark 3 for approx. 22-25 minutes. Leave to cool on a cooling rack.
3. Roll out the short pastry on a floured work surface. Place the dough in a springform pan (26 cm) lined with baking paper. Prick dough several times with a fork and bake in the preheated oven at 190° for approx. 18-20 minutes. Cool on a cooling rack.
4. Soak gelatine in cold water. Wash 1 apple, cut in half, remove core. Cut flesh into wedges. Peel remaining apples. Remove core and cut flesh into wedges. Sprinkle with lemon juice. Boil 250 g rosehip puree. Steam apple slices with peel for about 2 minutes. Remove and set aside for decoration. Steam remaining apples for about 5 minutes. Squeeze out 4 sheets of gelatine and add to apples. Allow to cool.
5. Mix pudding powder with 6 tablespoons of milk. Boil remaining milk with sugar. Add stirred vanilla pudding powder to hot milk, stirring once, and bring to a boil. Set aside. Squeeze remaining gelatin and add to vanilla pudding. Cool in a cold water bath.
6. Spread short pastry base with remaining rosehip puree. Cut sponge cake once horizontally. Place the bottom layer on the short pastry. Place a cake ring around it.
7. Meanwhile, whip cream until stiff. Mix vanilla pudding. Fold in carefully. Spoon 6 tablespoons of cream onto sponge cake. Place second base on top. Spread cooled and gelling rosehip apples on the sponge cake base and smooth. Pour the remaining vanilla cream on top. Cover the cake and chill for at least 2 hours. Whip the cream until stiff. Decorate cake with cream puffs and apple slices. Fill rosehip puree into a small freezer bag. Cut off the outermost tip and decorate the cake with it.
Preparation time approx. 80 minutes plus baking and cooling time
Nutritional values per piece approx.
calories: 554
joules: 2317
Protein: 6,9 g
Fat: 28 g
Carbohydrates: 68 g
(FoodCentrale by ddp images)
