Mazarin Cake

Mazarin Cake

• Mix your sugar together with Kranse XX and stir it together, preferably using a mixer.
• Cut the butter into smaller pieces and add it to the mixture a little at a time. Once it’s well incorporated, add the eggs and then the flour.
• Butter your muffin molds and fill them about halfway with your mazarin mixture.
• Bake them for approximately 12 minutes at 170 degrees Celsius (338 degrees Fahrenheit) (conventional oven).
• Let them cool afterwards.
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• The apples should be cut into coarse cubes after removing the core and peel.
• Put them in a heavy-bottomed pot and cook them together with the water, vanilla seeds, and raw sugar.
• They should be cooked until tender, and the compote should be seasoned with freshly grated lemon zest afterwards. Be careful not to include the white part of the zest as it is bitter. ´
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• Whip the cream until it becomes a light whipped cream. It should never be whipped too stiff as it will slowly stiffen after whipping.
• Finely chop your praline with summer truffle and add it to the whipped cream.
• Fold it in gently and place the bowl in the refrigerator so the flavor of the truffle can infuse into the whipped cream.
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• Place the mazarin cake on a plate and add the compote on top – about 1 tablespoon.
• Finally, place a spoonful of the whipped cream mixture and serve immediately.
• Enjoy.