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🍽️ Apple Cinnamon Cake with Croissants

320 kcal · 30 min · 4 servings

Ingredients

• 5 stale milk elbow macaroni
• 250 ml milk
• 1 egg
• 300 g tart apples
• 30 g raisins
• sugar
• 1 tbsp cinnamon
• 1 egg yolk
• salt
• butter
• powdered sugar (for dusting)
• 350 g fully ripe apricots (or canned)
• 1 tbsp honey
• 1 tsp lime juice
• 20 ml apricot liqueur (or Marillen liqueur)

Instructions

1. 1. Slice the croissants into thin pieces.
2. 2. Whisk 125 milliliters of milk, a pinch of salt, 2 tablespoons of sugar, and one egg in a bowl.
3. 3. Pour the milk mixture over the croissant slices.
4. 4. Let the mixture soak for 10 minutes.
5. 5. Grease a baking dish with butter.
6. 6. Add half of the croissant mixture to the dish.
7. 7. Peel the apples.
8. 8. Cut the apples in half and remove the cores.
9. 9. Slice the apples thinly.
10. 10. Mix 2 tablespoons of sugar with cinnamon.
11. 11. Spread the apple slices, raisins, and cinnamon sugar over the croissant base.
12. 12. Cover with the remaining croissant mixture.
13. 13. Whisk 125 milliliters of milk with one egg yolk.
14. 14. Pour the milk-egg yolk mixture over the cake.
15. 15. Wash the apricots.
16. 16. Briefly blanch the apricots (shortly cook in boiling water).
17. 17. Shock them in ice water to make peeling easier.
18. 18. Remove the skin.
19. 19. Cut the apricots in half.
20. 20. Remove the pits.
21. 21. Puree the flesh together with honey, lime juice, and liqueur until smooth.
22. 22. Plate the warm cake.
23. 23. Spoon some of the apricot sauce over it.
24. 24. Serve immediately.

Nutrition per serving

• kcal: 320
• Protein: 6 g · Fett/Fat: 10 g · Carbs: 54 g