Brussels Apple Pie

A simple but delicious cake recipe:

Place a cake ring with 26 cm ø and 6 cm height on a baking parchment. Beat the very soft butter with the sugar together well. gradually add the 5 eggs and continue beating for 2 min.

Finely chop the apples evenly, then mix with half the mixture of the rum, and leave for 5 min.

Sift the flour as well as the baking powder together onto a paper. To the sifted flour add the cinnamon, cocoa powder and chopped hazelnuts form and with your fingers mix everything together loosely. In the creamy beaten butter mixture the remaining rum form, fold in briefly. Gently fold in the flour mixture with cocoa and nuts with a wooden spoon until no flour is visible.

Fold in the apples. Pour the finished mixture into the cake ring, spread smoothly, bake at 180 °C for 1 hour 10 minutes. After cooling, glaze the cake with boiled apricot jam. After the jam has set, you can coat the cake with a fondant sugar glaze.

Heat the fondant icing to about 35 degrees to make it thin.

If necessary, make it even more liquid with a few drops of water, apply with a brush. For garnish sprinkle 30 g of chopped hazelnuts on the edge of the cake.

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