Ingredients
For the syrup
- 3 Pink Lady® apples or 250 ml Pink Lady® apple juice
- 100 g brown sugar
For the cake
- 2 Pink Lady® apples
- 135 g flour
- 4 eggs
- 75 g sugar
- 135 g salted butter
- 150 g chocolate
- 1 half sachet baking powder
For the crispy base
- 4 filo pastry
- 50 g salted butter
Presentation
- Raw Pink Lady® apple slices
- 6 small chocolate eggs
Stages
For the syrup
For the cake
For the crispy base
Presentation
- Preheat the oven to 210°C.
- Prepare the syrup: cut 3 Pink Lady® apples into pieces and put them through a slow juicer to obtain juice.
- Bring all the ingredients to the boil in a small saucepan, stirring occasionally. After 12 minutes, the mixture should have the texture of a light syrup. Remove from heat and allow to cool.
- Next, prepare the cake. Separate the egg whites from the yolks.
- Mix the yolks with the sugar, flour, baking powder and chocolate melted in the butter.
- Beat the egg whites until stiff, then carefully fold them into the mixture.
- Dice the apples (keep half for decoration), then add them to the mixture. Pour the mixture into a buttered ring-shaped mould, and bake for 10 minutes at 210°C.
- Meanwhile, prepare the filo pastry decoration.
- Melt the butter in the microwave for a few seconds. Brush each sheet with melted butter and crumple them before arranging them over the entire surface of the cake.
- Add the remaining apple pieces on top. Bake for a further 30-35 minutes, turning the oven down to 180°C. If the filo pastry seems to colour too quickly, cover with baking paper.
- The cake should be cooked through, and the top crisp and golden.
- Remove from the oven, drizzle with half the syrup, then leave to cool completely.
- Decorate with Easter chocolate eggs and serve with the remaining syrup.
Do you like this recipe?
Try it, and share your photos on Instagram with the hashtag #pinkchefs
