This cake was created by an experiment ... failed!
Unfortunately I could not photograph it, but you have to imagine a classic apple tart, like that of the photo (taken from the web). What's special about this cake is taste ... a wonderful combination of apples, cocoa and lemon. Indescribable, try it! I also added the macaroons, to bring something even more special. For the rest of the pie is completely vegan, no butter, milk or eggs. Who wants to make it completely vegan can even omit the amaretto (or amaretti groped to invent vegan!).
Ingredients: Flour
00, 150 gr
00, 150 gr
Wholemeal Spelt, 150 gr
extra virgin olive oil, 4 tablespoons sugar
integral barrel, 200 gr
A lemon
organic apples, 4
Cocoa powder, 4 tablespoons
Amaretti ( optional)
Agar agar, a teaspoon
For the pastry: Mix flour and sugar (except third) with grated lemon rind and oil. Mix with your fingertips by the "crumbs" with the dough, then add some 'iced water, enough to shrink the whole, and make a ball. Wrap in plastic wrap and refrigerate. Meanwhile peel and slice the apples, except one.
Roll out the dough into the tart mold, prick with a fork and place in preheated oven for about 5 minutes, until it becomes a bit 'stronger. Mix the cocoa and sugar left over from the preparation of the dough (if you want, add the crumbled amaretti) and sprinkle the dough, arrange over the apple slices.
Bake at 180 degrees for about 30 minutes, then let cool. Meanwhile, spin the apple and the lemon, strain the juice, add a teaspoon of sugar and an agar agar, put on the fire and boil for 2-3 minutes brush the crust with this jelly while hot, is cooling congeals and glossy surface the cake, giving it a pleasant aroma of lemon.
extra virgin olive oil, 4 tablespoons sugar
integral barrel, 200 gr
A lemon
organic apples, 4
Cocoa powder, 4 tablespoons
Amaretti ( optional)
Agar agar, a teaspoon
For the pastry: Mix flour and sugar (except third) with grated lemon rind and oil. Mix with your fingertips by the "crumbs" with the dough, then add some 'iced water, enough to shrink the whole, and make a ball. Wrap in plastic wrap and refrigerate. Meanwhile peel and slice the apples, except one.
Roll out the dough into the tart mold, prick with a fork and place in preheated oven for about 5 minutes, until it becomes a bit 'stronger. Mix the cocoa and sugar left over from the preparation of the dough (if you want, add the crumbled amaretti) and sprinkle the dough, arrange over the apple slices.
Bake at 180 degrees for about 30 minutes, then let cool. Meanwhile, spin the apple and the lemon, strain the juice, add a teaspoon of sugar and an agar agar, put on the fire and boil for 2-3 minutes brush the crust with this jelly while hot, is cooling congeals and glossy surface the cake, giving it a pleasant aroma of lemon.
It 'really good!