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Cooking
Autumn Squares
· 15 servings
Making the base mixture
Mix both types of sugar with the eggs. Pour in the oil and stir everything together thoroughly.
Adding the dairy ingredients
Add the sour cream and yoghurt and mix again.
Adding the dry ingredients
Gradually add the flour combined with a pinch of salt, baking powder and cinnamon, a spoonful at a time.
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.
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.
Making the pudding
Cook the vanilla pudding with the milk and let it cool completely.
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.
Decorating
Pipe the finished cream onto the cooled base. Decorate with fresh figs and crunchy granola.