Ingredients for 12 pieces:
For the sponge:
200 g soft butter
100 g sugar
3 eggs (M)
200 g flour
100 g ground hazelnuts
1/2 sachet baking powder
150 g apple & apricot puree
For the cream:
200 g white couverture
350 ml whipped cream
1 packet Gelatine-Fix
grated zest of 1/2 organic orange
Also:
100 g apple & apricot puree
1 tablespoon chopped pistachios
Preparation:
1. Cream butter until creamy. Gradually stir in sugar and eggs. Mix flour with
Hazelnuts and baking powder. Stir in flour mixture alternately with apple & apricot. Line the bottom of a springform pan (24 cm diameter) with baking paper. Pour in the batter and spread smoothly. Bake in the preheated oven at 180 degrees (gas: level 2-3, convection oven: 160 degrees) for approx. 35-40 minutes. Allow the base to cool.
2. Cut the couverture into pieces and place in a small saucepan with 100 ml of whipped cream. Melt the couverture over mild heat while stirring. Add chocolate mixture into a bowl and chill well in the refrigerator.
3. Whip remaining cream with Gelatine-Fix until stiff. Beat chocolate cream with the whisk of hand mixer. Stir chocolate cream by tablespoonfuls into the whipped cream. Mix in orange zest.
4. Carefully remove the cake base from the mold and place on a cake plate. Spread chocolate cream on top, making indentations with a tablespoon. Place cake in refrigerator for 1-2 hours.
5. Spread apple & apricot puree into the cavities and sprinkle the cake with pistachios.
Preparation time approx. 60 minutes + cooling time
Nutritional values per piece approx.
Calories: 484
Joule: 2027
Protein: 6,7 g
Fat: 35,8 g
Carbohydrates: 34 g
(FoodCentrale by ddp images)
