Mix the butter creamy and smooth. After that mix all ingredients for approx. 3 minutes in the first gear. Scratch the pelvis and mix it again for approx. 2 minutes in the second gear. The specific weight is approx. 1010 g / l.
Scale: 2500 grams on a 60 x 40 cm baking sheet with high edges
Spray a track of creme patissier accross the center of the whole length. Place slices of apple and powder it with some cinnamon
Baking: Approx. 50 minutes at 180°C.
Cover the baked creme patissier and apples with boiled apricot jam. Cut the plate cake into pieces of 5 x 10 cm
