Description
The silky apple puree shouldnt be too sweet, as the topping is made from a mixture of crushed macaroons and caramelized rolled oats. The top of whipped cream gives the perfect creaminess to match the acidity in the apple puree.
Ingredients
Scale
- 700g (about 2.5 cups) apple puree
- 2 tbsp. honey or maple syrup
- 15g butter
- 75g (0.8 cup) rolled oats
- 1,5 tsp. English liquorice powder
- 10 almond macaroons or Italian amaretti bisquits
- 4–8 tbsp. Port wine or Calvados
- 2 dl (1 cup) whip cream or double cream
- 30g dark chocolate
Instructions
- Melt the butter and syrup in a pan over medium heat.
- Add the rolled oats and roast until they turn golden and smells slightly roasted/nutty.
- Let them cool completely before putting the cake together.
- Then mix the roasted oats with the liquorice powder.
- Put the cake together by putting first a layer of apple pure, then roasted oats and crushed macaroons and sprinkle with drops of Port wine.
- Continue until all the apple puree, oat etc. is used, around 4 layers. Make one big bowl or make 4 small individual servings.
- Whip the cream with a whisker until light and fluffy.
- Top the cake with a final layer and whipped cream and sprinkle with finely chopped dark chocolate.
- Prep Time: 30 mins