PIONONO: APPLE PIE CHIFFON ROULADE
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Natalie Noriega
Misaki Montgomery
- Sub Category Name
Food
Main Courses
Ingredients
Sponge Ingredients- 5 yolks
- 108 ml hot water
- 83ml oil
- 125g self raising flour
- 5 whites
- 108g sugar
- 7g roasted pecan nuts
- 7g roasted pistachio nuts
- 14g plain flour
- 14g almond meal
- 14g unsalted butter
- Granny Smith Apples
- 5 table spoon raw sugar
- 3 tablespoon Apple Pie Tea
Methods and Directions
Sponge Method- Whisk yolks til light and fluffy.
- Add oil slowly.
- Add water.
- Add self raising flour.
- Whisk white and add sugar to make merengue.
- Add the merengue to the yolk mixture.
- Spread evenly on to baking paper.
- After roasting the nuts, grind them into smaller chunks.
- Add flour, almond meal and butter and mix it by hand to make a crumble.
- Spread the crumble evenly on to the sponge mixutre.
- Bake for 12 min at 150°C.
- Peel the skin of apples and continue to peel the apples to get thin slices of the apples.
- Place raw sugar in a pan and caramelize.
- Add apples and tea.
- Let it coo.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 23/12/2024
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