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Apple mug cakes
30 m active | 50 m total
Nutrition facts per serving:
  • Energy in kcal about 346
  • Fat about 17g
  • Carbohydrates about 41g
  • Protein about 7g
This is needed
This is needed for 8 piece
Dough
  • 0.5 cup ground cane sugar (approx. 100 g)
  • 200 g crème fraîche
  • 2 eggs
  • 2 pinches salt
  • 0.5 cup ground hazelnuts (approx. 50 g)
  • 1 cup white flour (150 g)
  • 1 tbsp lemon juice
  • 50 g sour apples
  • 0.5 cup rolled oats (approx. 50 g)
  • 1 tsp baking powder
Cups
  • a little white flour
  • 1 tbsp butter
Topping
  • 1 tbsp butter
  • 4 tbsp rolled oats
  • 1 tbsp ground cane sugar
Tools
  • Bowl, Cooking spoon, Knife, Mixer, Rubber spatula, Tablespoon, Teaspoon, Yoghurt pot, small bowl, Cutting board, Mugs, each approx. 200 ml
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And that's how it's done
And that's how it's done
Dough
Place the crème fraîche into a bowl. Rinse and dry the crème fraîche pot, use as a measuring cup. Using the whisk on a hand mixer, beat the eggs, sugar and salt for approx. 5 mins. until the mixture is light and fluffy.
Mix the flour, hazelnuts, oats and baking powder, stir into the egg mixture. Cut the apple into small cubes, set aside 3 tbsp. Add the remaining diced apple and lemon juice, mix into the dough.
Cups
Grease the cups with butter and dust with flour. Line the cups with dough.
Topping
Melt the butter and allow to cool slightly. Mix the oats, sugar and butter with the reserved diced apple, scatter on top of the cakes.
To bake
Approx. 40 mins. in the centre of an oven preheated to 180°C. Remove from the oven, leave to cool on a cooling rack.