Ingredients for the filling:
Ingredients for the caramel topping:
Prepare the dough:
Make the pastry dough and let it rest for a few minutes at room temperature.
Spread the dough on the table and make a round form (about 22 cm diameter).
Put the dough in the oven at 180 Celsius degrees until golden.
Prepare the filling:
In a pan add 100 grams of sugar and 2 spoons of cold water and let it melt over a slow fire.
When melted and light brown add 400 grams of clean and chopped apples.
Let them cook for 10 - 15 minutes mixing from time to time.
When ready let them cool a bit, then mash them.Add the hydrated gelatin and mix until well incorporated.
Let it cool!
Now, beat the fresh cream with 50 grams of sugar until soft.
Add the Philadelphia cheese and mix.
Add the cheese over the mashed apples and mix well.
For the second apple layer, add the remaining 400 grams of apples in a pan together with the remaining sugar and the butter and let them cook for 10 minutes at medium fire. Let it cool!
Assembling:
In a detachable circle, add the round dough layer, then the chopped apples, then the apple /cheese mixture and put it in the fridge for at least 3 hours.
Prepare and pour the caramel topping only a couple of hours before serving (if you did it earlier, the topping will enter into the cheese mixture and the presentation will suffer).
So, melt the sugar with 2 spoons of water. When yellow/ brown add the butter and mix well until it incorporates.
Add the fresh cream and mix. Let it cool!
When cooled but still liquid, pour it over the cake. Put it in the fridge for 1 - 2 hours and then enjoy it!
Enjoy!
The original recipe can be found here
- 1 pastry layer ( recipe here )
- 800 grams of cleaned chopped apples
- 250 grams of fresh cream
- 200 grams of Philadelphia cheese
- 170 grams of sugar
- 50 grams of butter
- 11-12 grams of gelatin foil
Ingredients for the caramel topping:
- 200 grams of sugar
- 50 grams of salted butter
- 4 spoons with fresh cream
Prepare the dough:
Make the pastry dough and let it rest for a few minutes at room temperature.
Spread the dough on the table and make a round form (about 22 cm diameter).
Put the dough in the oven at 180 Celsius degrees until golden.
Prepare the filling:
In a pan add 100 grams of sugar and 2 spoons of cold water and let it melt over a slow fire.
When melted and light brown add 400 grams of clean and chopped apples.
Let them cook for 10 - 15 minutes mixing from time to time.
When ready let them cool a bit, then mash them.Add the hydrated gelatin and mix until well incorporated.
Let it cool!
Now, beat the fresh cream with 50 grams of sugar until soft.
Add the Philadelphia cheese and mix.
Add the cheese over the mashed apples and mix well.
For the second apple layer, add the remaining 400 grams of apples in a pan together with the remaining sugar and the butter and let them cook for 10 minutes at medium fire. Let it cool!
Assembling:
In a detachable circle, add the round dough layer, then the chopped apples, then the apple /cheese mixture and put it in the fridge for at least 3 hours.
Prepare and pour the caramel topping only a couple of hours before serving (if you did it earlier, the topping will enter into the cheese mixture and the presentation will suffer).
So, melt the sugar with 2 spoons of water. When yellow/ brown add the butter and mix well until it incorporates.
Add the fresh cream and mix. Let it cool!
When cooled but still liquid, pour it over the cake. Put it in the fridge for 1 - 2 hours and then enjoy it!
Enjoy!
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