Drive away with green broad beans and ricotta
Desserts from Italy
Rolled apple pie
Rolled apple pie
1 hour 30 minutes
translated by Italian with
Tired of the usual 'apple pie' that promptly offer you at the beginning of autumn? Then you have come to the correct place! I have here for you my interpretation of apple pie, designed to be original and, at the same time, guardian of the flavors of the traditional version, without neglecting the principles of healthy eating !!! Raise the whips, set sail for a new recipe!
In a bowl, crush the banana pulp and shake it with the egg, 130 gr of egg whites, salt and lemon zest until obtaining a frothy mixture. Then add the sifted flour, baking powder and cinnamon, mixing gently with a spatula.
Cover a 25x25 cm pan with baking paper. Pour the mixture and level with a spatula, uniformizing the distribution of the dough well. Bake in preheated oven at 200 ° C (static mode) for 13 minutes.
When cooked, take the base out of the oven and turn it upside down on a cloth, with which you will help to roll the dough. Meanwhile, wait for it to cool down completely take care of the cream.
In a non-stick saucepan, add 60 g of egg whites, water, honey, grated lemon peel, a sprinkling of cinnamon and some grain of saffron, depending on the intensity of yellow you want for the cream. Transfer to the lively gas and stir to a boil.
When it starts to thicken, mix more vigorously to avoid lumps. Then transfer the cream into a container and let it cool.
Wash and peel, in the meantime, 75 g of apple. Cut into cubes and add to the warm cream, so that they soften without having to cook!
At this point you can assemble your cake. Gently open the roll and if the edges are too jagged, shape them with a wheel. Sprinkle the inside with jam (preferably use products without additional sugar added).
Then spread the cream with apples, leaving a little margin at the edges
Close the roll, tightening the right so that the cream does not come out from the ends and wrap it in a sheet of film with the closure facing down. Let it consolidate in the fridge for two hours (if you have time, all night would be better).
Cut the remaining apple into thin slices and dip them in a little lemon juice to prevent them from blackening. Then remove the excess of liquid with a sheet of absorbent paper.
Take back the roll and brush the surface with a layer of peanut butter. Decorate with the apple wedges, the carob cream (made by diluting the flour in a little water) and the peanut butter. Sprinkle with the hazelnut grains.