Rosemary Upside Down Apple Pie

COMPOSITION

For 6 pie

• 2400 g Cake Batter
  
• 2000 g Caramel Apple
  
• 150 g Glaze

BASIC RECIPES

Cake batter

• 1000 g Dawn Creme Cake Mix Plain
  
• 550 g Butter
  
• 500 g Whole Eggs
  
• 5 g Fresh Rosemary

Caramel Apple

• 200 g Sugar
  
• 30 g Water
  
• 120 g Butter
  
• 1000 g Apple

Glaze

• 500 g Dawn Belnap 100 Neutral
  
• 350 g Water

PROCESSING

• Boil sugar with water until caramelize and add butter.
  
• Pour in to form and deposit the peeled apple slices.
  
• Mix Creme cake base, soft butter and whole eggs and chopped rosemary
  
• 2 minute with a flat beater. Check the weight/l optimal around 850 g.
  
• Spread cake butter on to apple slices.

BAKE TEMPERATURE: 155 °C
TIME: 45 Minuten

• Boil Belnap with water according to the application recipe.
  
• Use the brush to cover the cake with Belnap.
  
• Decorate with Fresh Rosemary and apple slices.