Rosemary Upside Down Apple Pie

Bake Time

Temperature

Temp

pies

What you'll need

1000 g - Dawn Creme Cake Mix Plain

550 g - Butter

500 g - Whole Eggs

5 g - Fresh Rosemary

200 g - Sugar

30 g - Water

120 g - Butter

1000 g - Apple

500 g - Dawn Belnap 100 Neutral

350 g - Water

Directions

Prep

Boil sugar with 30g water until caramelize and add 120g butter. Pour in to form and deposit the peeled apple slices. Mix Creme cake base, 550g 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

Bake at 155 °C for 45 Minutes

Finish

Boil Belnap with 350g water according to the application recipe. Use the brush to cover the cake with Belnap. Decorate with Fresh Rosemary and apple slices.

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Rosemary Upside Down Apple Pie

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