WINDBAG CAKE WITH NUT, BISCUIT AND BAKED APPLE TOPPING
- Sponge cake with nuts:
- 125 g sugar
- 75 g sieved cake flour
- 75 g ground nuts of your choice
- 6 tablespoons cold water
- 4 eggs
- 1 teaspoon baking powder
- 1 teaspoon gingerbread spice
Separate eggs, make egg whites. Beat the egg yolks with sugar and water for a few minutes until frothy. Carefully fold in the egg whites. Mix the flour, nuts, spices and baking powder and carefully fold in.
Bake in preheated oven at 175 – 180°C for about 20 min. Let the dough cool, place the cake ring around the biscuit.
- Filling:
- 1 pack of frozen mini windbags – choux puffs (see photo)
- 2 cups of cream
- 2 cups sour cream
- 8 teaspoons jam sugar
- 3 tablespoons rum
Spread the frozen mini’s (I had 20 pieces) on the bottom.
Beat the cream until stiff, if necessary with cream stabilizer and set aside.
Mix sour cream with the jam sugar and rum and fold in the cream.
Then distribute the mass over the windbags, look that the mass is well in the gaps. Make the cake cold.
- Topping:
- 2 teaspoons raisins
- 50 g of chopped hazelnuts
- 2 – 4 apples
- 250 ml apple juice
- 1 teaspoon of mix spice
- 1 teaspoon of custard powder
- 2 more tablespoons of the gelling sugar
Slice the raisins a little and place in amaretto.
Fry the hazelnuts in a pan until dry.
Chop the apples (depending on size) into small cubes. Mix well the apple juice with the mix spice in a saucepan and boil with the apples – I take 1 teaspoon of custard powder and I have 2 more tablespoons of the gelling sugar add to the mix so everything is set well. Add raisins and nuts to taste, stir.
Allow the boiled mass to cool, stir all the time and add to the cream.
It’s best to make the cake one day before you need it and let the cream cool overnight.
The topping I do it the next day.
Garnish to taste, good succeed!
Recipe and photo: Sabine Kurasch
Note: You can make your own Choux puffs if you cannot find it in the stores.
