Name: Cozy Autumn Squares with Fig & Peanut Cream
Prep time: 15 min
Cook time: 50 min
Total time: 78 min
Yield: 15
Cuisine: American
Ingredients: 130 gram Unsalted Butter; 3 piece Chicken Eggs; 20 gram Vanilla Sugar; 50 gram UHT Semi-Skimmed Milk (2% Fat); 1 piece Apple; 115 gram Sour Cream 15%; 4 piece Figs; 250 milliliter UHT Semi-Skimmed Milk (2% Fat); 50 gram Almond Flour; 1 teaspoon Ground Cinnamon; 100 gram Sunflower Oil; 30 gram Semi-Skimmed Plain Yogurt; 10 gram Baking Powder; 120 gram Light Cane Sugar; 2 gram Salt; 100 gram Granulated Sugar; 2 tablespoon Baked Muesli; 220 gram All-purpose wheat flour; 3 teaspoon Unsalted peanut butter; 17 gram Vanilla Pudding Powder

Step-by-step method

Let’s cook

At a glance

You're making a moist apple cake base that bakes for about 40 minutes, then topping it with a creamy peanut butter and vanilla pudding frosting. The layering happens in stages—mixing the batter, baking, cooling, and finally decorating with figs and granola—so you'll want to plan for about 1.5 hours total, including cooling time.

1/8

Making the base mixture

Mix both types of sugar with the eggs. Pour in the oil and stir everything together thoroughly.

For this step
0/5

100 gram
Granulated Sugar

120 gram
Light Cane Sugar

3 piece
Chicken Eggs

100 gram
Sunflower Oil

20 gram
Vanilla Sugar
2/8

Adding the dairy ingredients

Add the sour cream and yoghurt and mix again.

For this step
0/2

115 gram
Sour Cream 15%

30 gram
Semi-Skimmed Plain Yogurt
3/8

Adding the dry ingredients

Gradually add the flour combined with a pinch of salt, baking powder and cinnamon, a spoonful at a time.

For this step
0/4

220 gram
All-purpose wheat flour

2 gram
Salt

10 gram
Baking Powder

1 teaspoon
Ground Cinnamon

4/8

Finishing the batter

Pour in the milk and stir, then fold in the almond flour. Peel the apple and grate it finely. Add it to the batter and give everything one final mix.

For this step
0/3

50 gram
UHT Semi-Skimmed Milk (2% Fat)

50 gram
Almond Flour

1 piece
Apple
5/8

Baking the base

Pour the batter into a smaller baking tin and bake at 170 °C for about 20 minutes. Then lower the temperature to 160 °C and finish baking. The total baking time is around 40 minutes.
6/8

Making the pudding

Cook the vanilla pudding with the milk and let it cool completely.

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0/2

250 milliliter
UHT Semi-Skimmed Milk (2% Fat)

17 gram
Vanilla Pudding Powder
7/8

Making the cream

Beat the softened butter until smooth. Whip the cooled pudding as well, then gradually fold in the whipped butter. Finally, add the peanut butter and beat everything together thoroughly.

For this step
0/2

130 gram
Unsalted Butter

3 teaspoon
Unsalted peanut butter
8/8

Decorating

Pipe the finished cream onto the cooled base. Decorate with fresh figs and crunchy granola.

For this step
0/2

4 piece
Figs

2 tablespoon
Baked Muesli

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Step-by-step method

At a glance

Making the base mixture

For this step

Adding the dairy ingredients

For this step

Adding the dry ingredients

For this step

Finishing the batter

For this step

Baking the base

Making the pudding

For this step

Making the cream

For this step

Decorating

For this step

How it went

Nobody has tried this recipe yet

Autumn Squares

Ingredients — what you'll need

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About this recipe

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