Working method |
Mixing |
Mix the butter creamy and smooth. After that mix all ingredients for approx. 3 minutes in the first gear. Scratch the pelvis and mix it again for approx. 2 minutes in the second gear. The specific weight is approx. 1010 g / l. |
Scale |
2500 grams on a 60 x 40 cm baking sheet with high edges |
Finishing |
Spray a track of creme patissier accross the center of the whole length.
Place slices of apple and powder it with some cinnamon |
Baking |
Approx. 50 minutes at 180°C. |
Finishing |
Cover the baked creme patissier and apples with boiled apricot jam. Cut the plate cake into pieces of 5 x 10 cm |