Homemade hawthorn cake with hawthorn sauce and hawthorn dandan peel
Rinse the cores and cook in a little water to soften them.
Turn off the heat after a gentle boil, then puree the hawthorn in a food processor.
Then put it back in the pot, add the crushed rock sugar and simmer on low heat, homemade slowly, stirring constantly, until it’s extra thick and it’s hawthorn sauce. If you want hawthorn cake, just keep simmering until the stirring stops! Just shovel it up with a spatula and it won’t fall off, just let it cool! It’s hawthorn cake!
Spread a thin layer of hawthorn jam on a sheet of parchment paper, dry roll it up and cut it into one centimetre wide rolls… that’s the Gootan skin!