Chestnut cake

with apple compote

Zubereitung

15 minutes

Garzeit

25 minutes

Portionen

4

Mixture

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)

Compote

600 g sour apples (e.g. Boskoop)

cored, cut into about 1 cm cubes

50 g sugar

1 cinnamon stick

Mixture

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

Compote

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

Baking

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.

Cooking steps

(Pre-)heat cooking space to 190 °C with Hot air + steaming

Introduce food.

Power hot air with steaming 190 °C for 25 Mins

Tipps

The chestnut purée can be defrosted easily, gently and quickly using the ‘Defrost general’ application.

Zusätzliche Informationen

Rezeptnummer

P17

Erstellt von

V-ZUG Ltd.

Erstellt am

05/09/2023