Preparation
15 minutes
Cooking time
25 minutes
Portions
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
Tips
The chestnut purée can be defrosted easily, gently and quickly using the ‘Defrost general’ application.
Additional information
Recipe number
P17
Created by
V-ZUG Ltd.
Created on
5/9/23
