- Evelina cake
- STEP 1
- STEP 2
- STEP 3
- STEP 4
Ingredients
| 4 | Evelina |
| cake: | |
| 220 g | of flour |
| 40 g | of almond flour |
| 1 | Melinda Evelina apple |
| 170 g | of softened butter |
| 200 g | of sugar |
| 3 | eggs |
| 1/2 | vanilla bean |
| 1/2 | lemon |
| 12 g | of yeast |
| Apricot jelly | |
| Evelina apple mousse: | |
| 400 g | of Melinda Evelina apples |
| 100 g | of sugar |
| 30 g | of water |
| 2 tbsp | of lemon juice |
| 1/2 | lemon zest |
| 4 g | of rice starch |
| 200 g | of whipping cream |
| 2 tbsp | of yogurt |
| maraschino liqueur |
Evelina cake
Preparation
20 minutes + 50 for baking
Servings
10
Difficulty
Medium
Evelina Melinda
Freshness to bite
Required
4
The fresh taste of Melinda perfectly matches this original and modern cake.
.
Ingredients
| 4 | Evelina |
| cake: | |
| 220 g | of flour |
| 40 g | of almond flour |
| 1 | Melinda Evelina apple |
| 170 g | of softened butter |
| 200 g | of sugar |
| 3 | eggs |
| 1/2 | vanilla bean |
| 1/2 | lemon |
| 12 g | of yeast |
| Apricot jelly | |
| Evelina apple mousse: | |
| 400 g | of Melinda Evelina apples |
| 100 g | of sugar |
| 30 g | of water |
| 2 tbsp | of lemon juice |
| 1/2 | lemon zest |
| 4 g | of rice starch |
| 200 g | of whipping cream |
| 2 tbsp | of yogurt |
| maraschino liqueur |
Evelina cake
Preparation
20 minutes + 50 for baking
Servings
10
Difficulty
Medium
STEP 1
Rinse the Evelina apples, slice them very thinly and sprinkle them with some lemon juice.
STEP 2
In a large bowl, mix the flour, the almond flour, the yeast, the vanilla beans, the soft butter and the eggs. Use an electric mixer to blend the batter until soft and smooth.
Pour the batter in a mould previously greased and sprinkled with flour. Then cover with the apple slices, previously dried. Lay them in a sunburst pattern.
STEP 3
Bake at 180°C for 40 minutes. When done, lay on a grate to cool off then brush the warm apricot jelly over the apples.
STEP 4
Evelina Mousse
Dice the Evelina apples and cook them with the sugar, lemon zest, lemon juice and water. When the apples are cooked and soft, add the corn starch stirring until thickened.
Let cool off then mix in the yogurt and whipped cream.
Cut the cake in two layers, wet the bases with maraschino liqueur and spread the mousse on the bottom layer, then cover with the top one, and serve.
Follow Melinda
Change language
