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- 1 kg of cooked apple
- 1 lemon
- 100 g of powdered sugar
- 1/2 teaspoon of cinnamon sugar
- 100 g of butter
- 225 g dry white breadcrumbs
- 1 tablespoon icing sugar
- 1/2 cup toasted almonds
Peel, core and cut the apples.
Cook the apples in a saucepan covered with about 6 tablespoons of water.
When the apples are soft, add the grated zest of the lemon, 4 tablespoons of lemon juice, sugar and cinnamon.
Whisk the apple mixture well to make applesauce.
Melt the butter in a saucepan, add the breadcrumbs until the butter is completely absorbed.
Grease and line the bottom of a 15-18 cm cake pan.
Press a third of the breadcrumb mixture into the tin base, add half of the apple mixture, place another third of the breadcrumbs, the remaining apple, and finish with the remaining breadcrumbs.
Bake for 30 minutes at 180C. Let cool in a can before removing.
When completely cold, sift the icing sugar over the top and garnish with toasted almonds.
- 1 saucepan
- 1 18 cm round cake pan
Serve with sugary cream or ice cream.