Wednesday, September 24, 2014

Caramel and apple cake - recipe (including photos)

Ingredients for the dough:
  • 250 grams of flour
  • 200 grams of sugar
  • 150 milliliters of hot water
  • 100 grams of butter
  • 6 eggs
  • 4 spoons with semolina flour
  • 1/2 teaspoons with baking powder
  • 1 spoon with lemon juice
  • salt

Pour 150 grams of sugar and 2 spoons of water in a pan and put it at medium fire. Let the sugar caramelize.

When the sugar is melted and caramelized, add 150 milliliters of hot water and the lemon juice. Let it simmer for a few moments.
Let it cool!

Separate the egg yolks from the whites.
Beat the egg whites with salt and the egg yolks with the remaining 50 grams of sugar.

Preheat the oven.

Mix the beaten egg whites with the eggs yolks, the melted and then cooled butter, the flour mixed with the semolina, the baking powder and the caramel syrup. Mix slowly until well incorporated .

Split the composition in two parts. Spread each part in a tray covered with baking paper and let it in the oven for 7-10 minutes at 180 degrees Celsius. Let it cool.

Ingredients for the caramel filling:
  • 400 grams of fresh cream
  • 250 grams of brown sugar
  • 9 spoons of water
  • 3 spoons of maple syrup
  • 3 grams of gelatine

Melt the sugar together with the water over slow fire. Let it simmer for a few minutes.

Mix 200 grams of fresh cream with the maple syrup and add it over the melted sugar.

Put the pot on the fire and let it simmer for a few minutes.

Add the remaining fresh cream and the gelatine and let it cool!

 Ingredients for the apple filling:
  • 1 kg of apple cubes (that probably means you need 1,5 kg of entire apples before peeling, cleaning and cutting)
  • 150 grams of sugar
  • 2 spoons of water

In a pot mix the sugar with the water and let it melt.

When caramelized, add the small apple cubes and let it simmer for a few minutes until the sugar is dissolved.

How to assembly  the cake

Cut each of the two layers of dough crosswise to obtain 4 smaller identical layers.

Put the first layer of dough on a plate and add half of the warm apple filling.

Add the second layer of dough and cover with half of the cooled caramel filing.

Add the third layer of dough and cover with the other half of the warm apple filling.

Finally, add the fourth layer of dough and cover it with the remaining half of the caramel filling.

Refrigerate over night.


The original recipes are taken from here and here.



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