We are searching data for your request:
Upon completion, a link will appear to access the found materials.
For the beginning, we wash the apples, peel them and put them on the grater with large meshes.
Put them in a saucepan, add the cinnamon sugar and the Clio sweetener, turn the heat on the stove and heat the apples on the right heat for about 15 minutes.
Add the Tapioca pearls, leave on the fire until the pearls swell and absorb all the liquid left by the apples
Preheat the oven to 180 degrees.
Vanilla and cocoa biscuits are put in a bag and crushed with a wooden rolling pin.
Whisk the egg whites with a pinch of salt.
The yolks are mixed with the sweetener and baking powder.
Add mineral water, then alternately incorporate the beaten egg whites with freshly sifted flour.
In the tray lined with baking paper, spread a thick layer of crushed biscuits.
Over the layer of biscuits we spread a layer of hardened apples.
Then pour the mixture on the counter, level with a spoon to obtain a uniform layer and then put the tray in the oven for 35-40 minutes at 175 degrees.
We do the test with the toothpick, if the toothpick comes out clean we take the cake out of the oven and immediately turn it over on a wooden counter.
Carefully peel off the baking paper, sprinkle with powdered sugar and leave to cool.
Powder with sugar, let the cake cool, portion and serve.