【Prep】 Line the tin with parchment paper. Heat Preheat oven to 350F/180C.|【準備】型にクッキンクぺーパーを敷きます。ラム酒漬けレーズンを半分に切る。バウムクーヘンを半分にスライスし、1cm~2cm幅にカットする。※個別に包装されたお手軽なもの(『厚切りカットバウム』10個入り300g)を使用。
【Apple Filling】 【リンゴのフィリング】
Peel the apple and cut the apple into 10~12 equal parts. Melt the butter in a pan and sauté the apples with sugar over medium heat until the moisture comes out from the apples. Sprinkle cinnamon powder once the apples become transparent and rum, last turning off the heat. The stewed apples should have no moisture. This apple filling is used for the top layer and the remainder used to blend into the cake filling.
Combine the water, sugar; bring to boil and add the rum last. Add the agar powder. The amount of agar powder can be varied as to how you would like to solidify your cake filling.
Place the eggs and sugar in bowl and beat the cake mixture over warm water until the mixture is full of volume, white creamy texture. Heat the butter and milk over hot water to melt the butter and slowly add to the cake mixture. Sieve the flour and add to the cake mixture (lift the mixture from the bottom, up and around; trying not to squash the air bubbles). Add the vanilla essence.
Let is cool inside the tin and once completely cool, set aside in the refrigerator for another 24 hours until all the layers set and blend nicely together. |型のまま冷まし、冷蔵庫でよく冷やしてからカットする。 1個ずつラップで包んで冷蔵庫で熟成させる。
No comments yet.