Ingredients for the dough layers:
Ingredients for the caramel jelly:
Ingredients for the apple filling:
Ingredients for the buttercream:
Ingredients for the cream:
Prepare the dough layers:
Preheat the oven at 180 degrees Celsius.
Beat the egg whites with the salt until fluffy, then add the sugar little by little and the lemon juice, while continuing beating. It´s ready when the egg whites have a nice thick consistency.
Add the egg yolks and mix slowly.
Add the crushed walnuts and mix slowly until well incorporated. Don't mix too much, you risk ruining the composition.
Put the mixture in an oven pan covered with baking paper and let it bake in the preheated oven for 20-25 minutes or until ready.
Let it cool!
Prepare the caramel jelly:
In a pan, add the sugar and the water and let it caramelize over a slow fire.
When it has the desired color, add the butter and mix over a slow fire until well incorporated. Add the fresh cream and mix until well incorporated.
Remove from fire and let it cool a bit. While still warm add the hydrated gelatin foil and mix until it dissolves. Let it cool a bit.
When cooled, put the caramel in a round pan (20 cm diameter) covered with plastic foil and put it in the fridge.
Prepare the apple filling:
Clean and cut the apples. Add the sugar and let them boil until soft.
Mash them and, while still warm, add the hydrated gelatin foils and mix until well incorporated. Let them cool!
Beat the fresh cream with the sugar and then incorporate over the cold apples.
Assembling the cake:
Cut the walnut layer in two thinner layers so that you can use one on the bottom and one on top.
On a plate, in a detachable circle, add the first layer of walnut dough, then half of the apple filling, the caramel jelly, the other half of the apple filling and on top the second layer of walnut dough.
Put it in the fridge over night.
Prepare the buttercream:
Mix the butter at room temperature with the sugar, the milk and the matcha powder.
Cover the cake with the buttercream.
For the cream, beat the fresh cream with the sugar and cover the cake.
Enjoy!
The original recipe can be found here
- 100 grams of ground walnuts
- 70 grams of sugar
- 4 eggs
- 1 spoon with lemon juice
- a bit of salt
Ingredients for the caramel jelly:
- 250 grams of sugar
- 200 grams of fresh cream
- 80 grams of butter
- 4 grams of gelatin foil (we use gelatin foils which come in a packet of 12 foils weighing a total of 20 grams)
- 2 spoons with water
Ingredients for the apple filling:
- 800 grams of cleaned and cut apples (that would mean more than 1 kg of entire apples)
- 300 grams of fresh cream
- 100 grams of sugar
- 9 grams of gelatin foil
Ingredients for the buttercream:
- 140 grams of butter at room temperature
- 100 grams of powdered sugar
- 2 spoons with milk
- half of a teaspoon with matcha powder
Ingredients for the cream:
- 200 grams of fresh cream
- 2 spoons with sugar
Prepare the dough layers:
Preheat the oven at 180 degrees Celsius.
Beat the egg whites with the salt until fluffy, then add the sugar little by little and the lemon juice, while continuing beating. It´s ready when the egg whites have a nice thick consistency.
Add the egg yolks and mix slowly.
Add the crushed walnuts and mix slowly until well incorporated. Don't mix too much, you risk ruining the composition.
Put the mixture in an oven pan covered with baking paper and let it bake in the preheated oven for 20-25 minutes or until ready.
Let it cool!
Prepare the caramel jelly:
In a pan, add the sugar and the water and let it caramelize over a slow fire.
When it has the desired color, add the butter and mix over a slow fire until well incorporated. Add the fresh cream and mix until well incorporated.
Remove from fire and let it cool a bit. While still warm add the hydrated gelatin foil and mix until it dissolves. Let it cool a bit.
When cooled, put the caramel in a round pan (20 cm diameter) covered with plastic foil and put it in the fridge.
Prepare the apple filling:
Clean and cut the apples. Add the sugar and let them boil until soft.
Mash them and, while still warm, add the hydrated gelatin foils and mix until well incorporated. Let them cool!
Beat the fresh cream with the sugar and then incorporate over the cold apples.
Assembling the cake:
Cut the walnut layer in two thinner layers so that you can use one on the bottom and one on top.
On a plate, in a detachable circle, add the first layer of walnut dough, then half of the apple filling, the caramel jelly, the other half of the apple filling and on top the second layer of walnut dough.
Put it in the fridge over night.
Prepare the buttercream:
Mix the butter at room temperature with the sugar, the milk and the matcha powder.
For the cream, beat the fresh cream with the sugar and cover the cake.
Enjoy!
The original recipe can be found here
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