I wish this recipe were my invention, I really do, but sadly this stroke of genius happened to someone else. Apple and macaroon cake with almond slices. The crushed macaroons in the mixture render the cake perfectly chewy and the surface lovely and golden. Here are ten (a nice number however incorrect it may turn out to be) easy steps to making this delight:
4 egg whites
50 grams sugar
250 grams macaroons (in Denmark: the Karen Wolf type)
75 grams flour
125 grams melted butter
2-3 thinly sliced apples
Sliced almonds for the topping
Beat the egg whites and add the sugar just before they become completely stiff (merengue texture). Crush the macaroons, add flour & melted butter and mix it with the apple slices. Fold the merengue gently into the apple mixture and pour the whole lot into a greased regular size tin (22 cm * 6,5 cm) lined with paper BOTH in the bottom and on the sides as the mixture turns really sticky in the oven. Sprinkle with the almonds and bake at 160 degrees for an hour or until it turns golden and doesn't stick. Leave to cool and serve with a mixture of creme fraiche, whipped cream and a bit of cinnamon.
50 grams sugar
250 grams macaroons (in Denmark: the Karen Wolf type)
75 grams flour
125 grams melted butter
2-3 thinly sliced apples
Sliced almonds for the topping
Beat the egg whites and add the sugar just before they become completely stiff (merengue texture). Crush the macaroons, add flour & melted butter and mix it with the apple slices. Fold the merengue gently into the apple mixture and pour the whole lot into a greased regular size tin (22 cm * 6,5 cm) lined with paper BOTH in the bottom and on the sides as the mixture turns really sticky in the oven. Sprinkle with the almonds and bake at 160 degrees for an hour or until it turns golden and doesn't stick. Leave to cool and serve with a mixture of creme fraiche, whipped cream and a bit of cinnamon.
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1 comment:
Any ideas for what I can use the 4 yolks for?
And thanks for the recipe.
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