Apple Lavender Cake

Rating: 3.75 / 5.00 (8 Votes)

Total time: 45 min

Servings: 1.0 (servings)


Sponge cake:


Sponge cake: Beat the eggs with the sugar until creamy. Now mix in the oil and the egg liqueur. Finally, sift the flour and gently fold in with the cornstarch and baking powder. Bake the dough in a 28-cm cake springform pan at 170 degrees for about half an hour, cool and cut in the middle.

Filling: Peel the apples, remove the core and cut into pieces. Bring to the boil briefly with 4 tbsp. juice of a lemon and 4 tbsp. water, drain and leave to cool. The apples should not boil down to puree. Bring 150 ml cider to a boil and add 1 tbsp lavender, let steep for 15 min. Strain lavender and mix with 200 ml cider. Whisk egg yolks and sugar in a warm water bath until creamy (set egg whites aside to use elsewhere). Allow seven leaves of gelatine to melt in it, add the lavender cider, stir and leave to cool, preferably in the refrigerator.

Whip the whipped cream and fold it into the egg mixture. Next, spread the apple pieces evenly on the first sponge cake layer and place a springform rim around it. Pour 2/3 of the filling on top and place the second base on top. Spread the rest of the filling evenly on it.

Later, bring to a boil a glaze of 200 ml cider, 10 g sugar and 2 tbsp calvados, 1 tbsp lavender flowers and 2 tbsp juice of a lemon, let three sheets of gelatin melt in it. The liquid on the cake form and solidify. Only now loosen the edge of the cake. Before the se

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