Mini chef
Utensils
Bowl
Cooking spoon
Knife
Mixer
Rubber spatula
Tablespoon
Teaspoon
Yoghurt pot
small bowl
Cutting board
Mugs, each approx. 200 ml
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Dough
Place the crème fraîche into a bowl. Rinse and dry the crème fraîche pot, use as a measuring cup. Using the whisk on a hand mixer, beat the eggs, sugar and salt for approx. 5 mins. until the mixture is light and fluffy.
Mix the flour, hazelnuts, oats and baking powder, stir into the egg mixture. Cut the apple into small cubes, set aside 3 tbsp. Add the remaining diced apple and lemon juice, mix into the dough.
Cups
Grease the cups with butter and dust with flour. Line the cups with dough.
Topping
Melt the butter and allow to cool slightly. Mix the oats, sugar and butter with the reserved diced apple, scatter on top of the cakes.
To bake
Approx. 40 mins. in the centre of an oven preheated to 180°C. Remove from the oven, leave to cool on a cooling rack.
| Tip: | The baking time may vary by approx. 5 mins. depending on the size of the cup. |
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