Skåne
Mother Gunnels apple cake
Peel and cut the apples into wedges and cook them in syrup (water and sugar to boil) until tender. Put them in a low-greased dish.
Blanch, peel and grind the almonds to a flour. Stir together butter and sugar. Add the egg yolks and almond flour. Beat egg whites until stiff and gently move them into the paste. Place it over the apple wedges.
Bake at 200 ° C for 15-20 minutes or until cake is golden. Serve cold with whipped cream.
This recipe is created by the chefs at Café & Restaurant Kärnhuset; Mattias Skoglund and Madléne Mansson.
Blanch, peel and grind the almonds to a flour. Stir together butter and sugar. Add the egg yolks and almond flour. Beat egg whites until stiff and gently move them into the paste. Place it over the apple wedges.
Bake at 200 ° C for 15-20 minutes or until cake is golden. Serve cold with whipped cream.
This recipe is created by the chefs at Café & Restaurant Kärnhuset; Mattias Skoglund and Madléne Mansson.
Ingredients:
6-8 apples Gravensteiner or Belle de Boskoop
0.5 cups water
1.5 cups of sugar
Paste
1.5 cup sugar (125 g)
100 g butter
2 egg yolks
2 cups almonds (125 g)
3 egg whites
6-8 apples Gravensteiner or Belle de Boskoop
0.5 cups water
1.5 cups of sugar
Paste
1.5 cup sugar (125 g)
100 g butter
2 egg yolks
2 cups almonds (125 g)
3 egg whites
