Apple cake with syrup and cider

Ingredients for Apple cake with syrup and cider

Instructions for Apple cake with syrup and cider

To prepare the Apple cake with syrup and cider recipe, please follow these instructions:

KAGEFYLD: Remove kernels, peel and cut the apples into smaller pieces. Turn them in mustard, cider, vanilla and honey and let them draw 10-15 minutes.

KAGEDEJ: Cook the hazelnuts nicely and stir them with butter and sugar into a creamy cream. Add eggs, whites and finally flour. Bring the dough into a greased spring form of 26 cm.
Let the apples drip and spread them on top of the dough. Save the apple law.
Bake the cake 50-60 min. At 180 degrees. If it quickly gets dark on top, cover it with foil before it is baked.

SERVERING: Boil the egg layer into a thick syrup and pour it over the slightly cooled cake. Server with lightly whipped cream.
BON APPETITE ;-))

tips:
The cake may be baked the day before it is eaten, as it may seem unfinished and soft in the middle just when you take it out of the oven. When the cake is cooled and the apples are allowed to settle, the pear in the apples will cause the cake to stiffen to make it cut.