10 PAX - Time 40 min.
Utensils: Kneading machine, knife, mold, oven
See recipe in PDF or print
INGREDIENTS
125 g Apple compote*
4 Eggs
270 g Flour
130 g Full cane sugar
1 Tablespoon of full cane sugar
Greek yogurt
3 Golden apples
Impeller
Pairings:
ELABORATION
1Beat the eggs and sugar together until they double their volume.
2Add apple compote and two tablespoons of Greek yogurt.
3Incorporate the sieved flour and the impeller together and add the olive oil progressively.
4Peel the apples and cut them as you like. Put them in the bottom of the mold with a tablespoon of full cane sugar.
5Add the crude dough to the mold, filling three quarters of it.
6Put it at the oven at 180ºC for 25 minutes.
7Season it with a few drops of PONS Citric EVOO (orange, tangerine or lemon).
Observations:
8*For the Apple compote: Cut the peeled apple into quarters, put it in a covered bowl with 3 turns of film in the microwave for 15 minutes. Let it cool and turbine the set in the crusher. Strain the compote into a fine sieve.
Ingredients
125 g Apple compote*
4 Eggs
270 g Flour
130 g Full cane sugar
1 Tablespoon of full cane sugar
Greek yogurt
3 Golden apples
Impeller
Pairings:
Directions
1Beat the eggs and sugar together until they double their volume.
2Add apple compote and two tablespoons of Greek yogurt.
3Incorporate the sieved flour and the impeller together and add the olive oil progressively.
4Peel the apples and cut them as you like. Put them in the bottom of the mold with a tablespoon of full cane sugar.
5Add the crude dough to the mold, filling three quarters of it.
6Put it at the oven at 180ºC for 25 minutes.
7Season it with a few drops of PONS Citric EVOO (orange, tangerine or lemon).
Observations:
8*For the Apple compote: Cut the peeled apple into quarters, put it in a covered bowl with 3 turns of film in the microwave for 15 minutes. Let it cool and turbine the set in the crusher. Strain the compote into a fine sieve.
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