APPLE-ROSE CAKE
RECIPE BY
BART (ROECKIESWORLD)
Because it was Mother’s Day, I decided to bake this beautiful apple-rose cake.
The cake has, as well as the apple roses, a delicious base with hazelnuts and spiced speculoos shortbread, and a fresh lemon filling.
Do you think it looks difficult? It’s absolutely not!
Think about it: if I can do it, so can you!
Ingredients
For the base
- 150 g roughly chopped hazelnuts
- 150 g speculoos or other shortbread biscuits
- 90 g melted butter
- 2 tsp Zùsto
- 1 egg white
- A pinch of salt
For the filling
- 4 lemons (zest and juice)
- 4 tbsp Zústo
- 3 eggs
- 80 g butter
- A pinch of salt
For the topping
- 6 red apples
- 1 tsp grated coconut
- A little bit of honey
Method
- Preheat the oven to 180°C.
- Finely grind the hazelnuts and the speculoos (or other shortbread biscuits) in the blender. (Yes, you know I love my K400 from Kitchenaid!)
- Melt the butter in a steel pan. Combine it with the nut-speculoos-shortbread mixture and the egg white and the salt.
- Lightly grease a cake tin. Using the back of a spoon, spread and firmly press your mixture into your cake tin.
- Bake for 15 minutes in the oven.
- Grate the lemon peel to get zest, then juice the lemons.
- Put the zest (but not the juice) and the Zústo in a blender and mix it until fine.
- Now blend the butter into the Zústo/lemon mixture.
- Add the eggs, one by one, then the lemon juice and the salt.
- Mix it well, then pour the mixture into a steel pan.
- Heat until it begins to thicken.
- Pour the mixture on top of your base, in your cake tin.
- Use a mandoline to cut fine slices of apple.
- Put them in a bowl of water with the juice from half a lemon.
- Microwave for 2 minutes; the slices will become soft and flexible.
- Roll them up into rose shapes between your fingers and put them directly on the lemon filling.
- Spread a little grated coconut around.
- And… that’s it. Beautiful and delicious!
ABOUT BART
Hi, I’m Bart from Roeckiesworld, a food and travel blog. I’m a school principal, hobby baker, husband and father of three.
As a hobby baker, I’m extremely enthusiastic about what is—for me—a new product. I think Zùsto’s definitely a good alternative to regular sugar—and I didn’t even need to adjust my recipes. Awesome.
Yes, Zùsto definitely has a place in my kitchen!