Hazelnut turban with apples
Ingredients
Butter and flour to grease on
4 tart apples (about 600 grams) Gold hoof knives or elstars
3 tablespoons lemon juice
250 grams soft butter
300 grams of sugar
1 sachet vanilla sugar
Salt
5 eggs
250 grams flour
8 grams baking powder
100 grams hazelnuts
1 teaspoon cinnamon
6-7 tablespoons milk
2 tablespoons almond flakes
100 grams powdered sugar
2-3 tablespoons calvados or Apple juice
instructions
Grease a turban (26 cm) approx. 8 cm high) in and bestuif him with flour. Peel the apples into quarters and remove the cores. Drizzle the apples with the lemon juice. Beat the butter, the sugar, the vanilla sugar and a pinch of salt until a cream, mix the flour with the baking powder and add them into portions to the cream.
Halve the batter. grind the hazelnuts finely in a food processor. mix the hazelnuts and cinnamon, stir them together with the milk by a half of the batter.
Pour the half of the nuts, half the regular batter, the remaining half of the nuts and the remaining half of the plain batter into the turban.
Ironing the batter smooth in the form. Add the apples with the rounded side down on the batter and press them lightly. Bake the turban ca. 50 minutes in a preheated oven (electric: 175 degrees/hot-air: 150 degrees/gas oven: position 2).
Let the cake cool down about 10 minutes in the form. Remove the cake from the Tin and let it completely cool.
Toast the almonds in a dry frying pan and let it cool. Stir in the powdered sugar and calvados or Apple juice to a thin glaze.
Brush the top of the turban with the glaze and sprinkle the almonds over it. Let the glaze dry.
IngredientsButter and flour to grease on
4 tart apples (about 600 grams) Gold hoof knives or elstars
3 tablespoons lemon juice
250 grams soft butter
300 grams of sugar
1 sachet vanilla sugar
Salt
5 eggs
250 grams flour
8 grams baking powder
100 grams hazelnuts
1 teaspoon cinnamon
6-7 tablespoons milk
2 tablespoons almond flakes
100 grams powdered sugar
2-3 tablespoons calvados or Apple juice
instructions
Grease a turban (26 cm) approx. 8 cm high) in and bestuif him with flour. Peel the apples into quarters and remove the cores. Drizzle the apples with the lemon juice. Beat the butter, the sugar, the vanilla sugar and a pinch of salt until a cream, mix the flour with the baking powder and add them into portions to the cream.
Halve the batter. grind the hazelnuts finely in a food processor. mix the hazelnuts and cinnamon, stir them together with the milk by a half of the batter.
Pour the half of the nuts, half the regular batter, the remaining half of the nuts and the remaining half of the plain batter into the turban.
Ironing the batter smooth in the form. Add the apples with the rounded side down on the batter and press them lightly. Bake the turban ca. 50 minutes in a preheated oven (electric: 175 degrees/hot-air: 150 degrees/gas oven: position 2).
Let the cake cool down about 10 minutes in the form. Remove the cake from the Tin and let it completely cool.
Toast the almonds in a dry frying pan and let it cool. Stir in the powdered sugar and calvados or Apple juice to a thin glaze.
Brush the top of the turban with the glaze and sprinkle the almonds over it. Let the glaze dry.
