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500 grams apple, peeled, disheartened, cut into cubes (pureed)
1/4 cups Water
2 1/2 cups flour, plus 1 tbsp
1 1/2 teaspoons cinnamon
1/4 teaspoons nutmeg
1 cup raisin
120 grams walnuts, toast and chopped
2 teaspoons baking soda
1/2 teaspoons salt
1/4 teaspoons ground clove
2 cups sugar
1 tablespoon brandy
4 eggs
1 cup butter
1 1/2 teaspoons liquid vanilla
1 cup butter
480 grams cream cheese
1/4 teaspoons artificial food flavor, maple (optional)
2 cups walnuts, Toasted and chopped
Preparation
Preheat the oven to 360 f. Enmantequille and enharine 3 molds of 9 in diameter. Combine apples and water in a bowl over medium heat. Cook until they are soft, approx. 20 min. Put them in the processor and make a puree. Sieve 2 ½ t of flour and the next 5 ing. Stir the raisins with 1 c of remaining flour in a separate bowl, add the nuts and stir well. Beat the sugar with the butter, brandy and vanilla until well blended, mix the eggs 1 by 1 whipping thoroughly after each addition, add half the flour and 1¼ t of puree, then the remaining flour (reserve the pure for another use). Add the nuts and raisins, divide the mixture into the 3 molds. Bake the cakes for 20 minutes or when inserting a toothpick it comes out clean, remove them and let them cool.
Bitumen: beat butter and sugar until acremar. Add the cheese, honey and flavoring. Beat and let cool until it has the consistency of ointment, approx. X 20 min. Put 1 cake, pour ¾ t of bitumen, put the second, pour ¾ of bitumen and cover it with the third cake and pour 1 t of bitumen over the whole cake. Freeze 15 minutes. Remove it and cover with the rest of the bitumen, press the nuts around the cake only covering half. Refrigerate 30 minutes and serve at room temperature.
PRESENTATION
And do not open the oven until the cake is well because it will not rise and would not be perfect.
TIPS
Beat the cream well so that no lumps remain.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
368.4
kcal
18.42%
Carbohydrate, by difference
30.2
g
10.07%
Protein
5.2
g
10.4%
Total lipid (fat)
26.5
g
40.77%
100
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