栗子蛋糕

200 g frozen chestnut purée

defrosted

150 g breadcrumbs

150 g ground almonds

100 g butter

soft

100 g sugar

5 eggs

3 tsp baking powder

1 sachet vanilla sugar (about 12 g)

600 g sour apples (e.g. Boskoop)

cored, cut into about 1 cm cubes

50 g sugar

1 cinnamon stick

Mix all the ingredients together in a bowl until light and fluffy.Turn the mixture into the prepared cake tin.

Combine the apple and sugar together in the porcelain dish and place the cinnamon stick on top.

Preheat the cooking space to 190 °C using the hot air with steaming mode.

Place the cake mixture on the right and the compote on the left of the hardened glass dish and bake in the middle shelf position at 190 °C for 25 minutes using the Power hot air with steaming mode.

将发酵桶预加热 热风+清蒸 到 190°C

Introduce food.

在 强力热空气加蒸汽 期间为 190 25 分钟°C