ingredients
-
For the syrup
3 Pink Lady® apples or 250 ml of Pink Lady® apple's juice
100 g of brown sugar
-
For the cake
- 2 Pink Lady® apples
135 g flour
4 eggs
75 g sugar
135 g salted butter
150 g chocolate
1 half sachet of baking powder
-
For the crispy base
4 filo pastry- 50 g salted butter
-
Presentation
- Raw Pink Lady® apple slices
6 small chocolate eggs
Step
Step 1/4 : For the syrup
- Preheat the oven to 210°C.
- Prepare the syrup: cut 3 Pink Lady® apples into pieces and put them through a slow juicer to obtain juice.
- Bring all the ingredients to the boil in a small saucepan, stirring occasionally. After 12 minutes, the mixture should have the texture of a light syrup. Remove from heat and allow to cool.
Step 2/4 : For the cake
- Next, prepare the cake. Separate the egg whites from the yolks.
- Mix the yolks with the sugar, flour, baking powder and chocolate melted in the butter.
- Beat the egg whites until stiff, then carefully fold them into the mixture.
- Dice the apples (keep half for decoration), then add them to the mixture. Pour the mixture into a buttered ring-shaped mould, and bake for 10 minutes at 210°C.
Step 3/4 : For the crispy base
- Meanwhile, prepare the filo pastry decoration.
- Melt the butter in the microwave for a few seconds. Brush each sheet with melted butter and crumple them before arranging them over the entire surface of the cake.
- Add the remaining apple pieces on top. Bake for a further 30-35 minutes, turning the oven down to 180°C. If the filo pastry seems to colour too quickly, cover with baking paper.
- The cake should be cooked through, and the top crisp and golden.
- Remove from the oven, drizzle with half the syrup, then leave to cool completely.
Step 4/4 : Presentation
- Decorate with Easter chocolate eggs and serve with the remaining syrup.
-
For the syrup
- 3 Pink Lady® apples or 250 ml of Pink Lady® apple's juice
- 100 g of brown sugar
-
For the cake
- 2 Pink Lady® apples
- 135 g flour
- 4 eggs
- 75 g sugar
- 135 g salted butter
- 150 g chocolate
- 1 half sachet of baking powder
-
For the crispy base
- 4 filo pastry
- 50 g salted butter
-
Presentation
- Raw Pink Lady® apple slices
- 6 small chocolate eggs
The community in the kitchen
Have you tried this recipe? Send us your photos so we can share them and showcase your culinary skills! Be part of our selection and inspire other foodies.
Send my photos
