Saturday, February 19, 2011

Bon appétit !


Apple cake

2 apples (golden)
1 shortcrust pastry
2 egg whites
1 brick of double cream (200ml)
Appricot jam
Brown sugar (3 tbsp)

Put the shortcrust pastry in a tray. Preheat the oven at 220º. 
Peel the apples, cut them in small pieces and put them on the shortcrust pastry. Then beat the egg whites slightly with the double cream and the brown sugar. Add the mixture to the shortcrust pastry, spread a bit of appricot jam over the shortcrust and sprinkle the cinnamon on top of the mixture. 
Bake the cake during 15 minutes aprox at 220º until the shortcrust pastry is brown and the mixture is not liquid.


Picture by Rach

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