ingredients:
- 2 apples
- 60 g marzipan
- about 3-4 tablespoons of milk vegan
- 200g almond flour
- packaging baking powder
- 3 eggs
- 150 g of butter
- 50 g sugar
- 100g almond pieces (I've used these ready-chopped into pieces)
Wash apples and cut into cubes.
Boil the marzipan (cut into cubes) with the milk that the whole created a homogeneous mass.
Mix butter and sugar until light and fluffy.
Add eggs, one by one, continuously mixing.
Whisk in dissolved marzipan, almond flour and baking powder.
At the end of toss apples and almond pieces.
Mix with spoon
Bake for about 50-60 minutes in an oven preheated to 180 degrees.
Marzipan sauce:
- plant milk
- a piece of marzipan
Marzipan cut into cubes and boil with the milk.
This should be quite liquid.
When it cools down you will be foam like consistency.
With awesome filling inside.
It is actually something that my dear Husband loves.
Peanut butter and hazelnut chocolate spread
Yes it is a little bit heavy, dense.
However it is really perfectly balanced!
The sweetness from peanut butter and hazelnut chocolate spread and the home made plum marmalade (which is a little bit sour, without any sugar added).
Enjoy, since we all are little children...
*
Happy Birthday my dear Friend!
ingredients for cake:
- 250 g of butter
- almost 2 cups sugar
- vanilla sugar or vanilla extract
- 2 tablespoons of cocoa (i always give more!!!)
- 1/2 cup red wine (or fruit juice when you bake for children)
- 2 cups flour
- 4 whole eggs
- 3 teaspoons baking powder
In a saucepan cook the butter, sugar, vanilla sugar and wine.
Everything will be warmed up until uniform consistency, reduce heat and cook further.
Alcohol should evaporate.
In the event that we, instead of wine, fruit juice, cook faster.
Knock the eggs into a bowl, add the flour with baking powder.
Add the cooled chocolate mass.
Mix thoroughly until the mixture will be uniform and free of lumps.
The form of baking parchment paper.
Pour the batter into the mold.
Bake at 180 degrees (convection) - 40 minutes minimum.
filling:
- peanut butter
- hazelnut chocolate spread
- marmalade (plum without sugar added, best would be home made)
How to make:
Cut the cake in four equal layers.
One coat with peanut butter (I added additionally some caramel-peanut choc bars, but if you want to you could use chocolate with peanut or something similar) and the second layer coat with hazelnut chocolate spread.
Then peanut butter layer and hazelnut chocolate spread must be put together so they stick to each other really good (photo 3).
On the spare top apply a layer of marmalade.
With two other parts of care do as previous - apply peanut butter and hazelnut chocolate spread.
Pour chocolate or icing over top and spread it evenly on the whole cake.
Decorate as desired.
