For the nut cake, cream the butter with honey and eggs. Grate the apples, squeeze out the juice well and set aside, stir the apples into the butter mixture.
Mix nuts with spices and a pinch of salt and stir in as well. Pour into a cake tin, sprinkle with cinnamon and bake at 180 °C for about 30 minutes. After cooling, cut into 2 layers.
Meanwhile, finely grate the apples, mash the banana and mix with the lemon juice. Stir the Qimiq until smooth, stir in the mascarpone and the fruit pulp, whip the cream until stiff and fold in.
Place one cake base in the cake tin, line all around with strips of baking paper and fill with about 3/4 of the cream. Place the 2nd cake layer on top, prick the surface with a fork, drizzle with some of the apple juice and refrigerate for at least 3 hours.
Remove the edge, carefully peel off the paper, spread the cake all around with the remaining cream and decorate.
Preparation Tip:
This nut cake is made without flour and sugar. It is optimally suitable for diabetics.
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