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 at 155 °C for 45 Minutes
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.