Apple and caramel cake
Apple and Caramel Cake – An Unforgettable Delight
Welcome to the world of sweet delights! Today, I propose a special recipe, an Apple and Caramel Cake that will win the heart of any dessert lover. This cake is perfect for any occasion, whether it's an anniversary, a gathering with friends, or simply a Sunday evening with family. With fluffy layers, caramel mousse, and apples, topped with a delicious caramel glaze, this cake will quickly become a favorite!
Preparation time: 30 minutes
Baking time: 40-50 minutes
Cooling time: 2-3 hours
Number of servings: 12
Ingredients
For the layers:
- 4 eggs
- 170 g sugar
- 100 ml milk
- 60 ml oil
- 180 g flour
- 15 g cocoa
- 10 g baking powder
- 2 large apples (preferably aromatic apples)
- 3 tablespoons sugar (for the apples)
For the caramel mousse:
- 2 eggs
- 300 ml milk
- 70 g sugar
- 3 tablespoons cornstarch
- 250 ml cream
- 1 vanilla bean
- 10 g gelatin
- 100 g sugar (for caramel)
For the apple mousse:
- 400 g apples (about 4 large apples)
- 100 g sugar
- 1 cinnamon stick
- 250 ml cream
- 10 g gelatin
For the caramel jelly/glaze:
- 100 g sugar
- 50 g butter
- 70 ml cream
- 5 g gelatin
For decoration:
- 5 ladyfingers
- 100 ml cream
- Crushed ladyfingers
- 3 apples (for decoration)
- 2 tablespoons sugar (for the decorative apples)
Step-by-Step Instructions
1. Preparing the Layers
Start by preheating the oven to 180°C. Prepare two round baking pans (about 20 cm in diameter) by greasing them with butter and lining with parchment paper.
In a large bowl, beat the eggs with the sugar until you get a fluffy, light-colored mixture. Add the milk, oil, and vanilla, mixing gently until well combined.
In another bowl, combine the flour, cocoa, and baking powder. Sift the mixture over the liquid mixture and stir with a spatula until there are no lumps.
Divide the mixture into two equal parts. Place half of the peeled and sliced apples in one of the pans, sprinkle a little sugar on top, and pour a layer of batter over the apples. Bake the layer in the oven for 15-20 minutes at a low heat.
Repeat the process with the second pan. Once the layers are baked, let them cool slightly, then turn them onto a platter so that the apples are on top.
2. Preparing the Caramel Mousse
Meanwhile, prepare the caramel mousse. In another bowl, beat the eggs with 70 g of sugar. Add the cornstarch and milk, mixing well. Transfer the mixture to a saucepan and cook in a double boiler, stirring constantly until thickened.
Separately, caramelize 100 g of sugar in a saucepan over low heat until golden. Carefully add it to the egg cream, mixing well.
Hydrate the gelatin in 3 tablespoons of cold water for 10 minutes, then dissolve it in a double boiler. Incorporate the dissolved gelatin into the caramel cream and let it cool. Whip the cream until stiff and mix it with the cooled caramel cream.
3. Preparing the Apple Mousse
Peel the apples, cut them into cubes, and drizzle them with lemon juice to prevent oxidation. Boil them in water with sugar and cinnamon for about 15 minutes until soft. Blend them until you get a smooth puree.
Hydrate the gelatin in 3 tablespoons of cold water, then dissolve it as before. Mix the gelatin with the apple puree. Whip the cream and gently fold it into the apple puree, adding cinnamon to taste.
4. Preparing the Caramel Jelly
For the caramel jelly, melt the sugar and butter in a saucepan, stirring to avoid burning. Add the cream and mix well, letting it simmer gently for 2-3 minutes.
Hydrate the gelatin in cold water and dissolve it, then add it to the caramel sauce and let it cool.
5. Assembling the Cake
Each layer can be soaked with your favorite syrup to add moisture and flavor. Place the first layer on a platter, surround it with a cake ring, and pour the caramel mousse on top. Cover with the second layer, ensuring the side with the apples is facing up.
Pour the apple mousse on top and refrigerate the cake for 2-3 hours until set.
Before serving, remove the cake ring and cover the edges with whipped cream, sprinkling crushed ladyfingers on the sides. Decorate with the cooked apples with sugar and cinnamon, placing ladyfingers in the center of the cake. Pour the caramel jelly over the apples and let the cake chill until set.
Serving and Suggestions
This Apple and Caramel Cake is delicious served alongside a scoop of vanilla ice cream or with a cup of fragrant tea. You can also add some chopped nuts for an extra texture and flavor!
Frequently Asked Questions
1. Can I use other fruits?
Yes, you can experiment with other fruits, such as pears or peaches, to add a personal touch to your cake.
2. How can I make the cake less sweet?
You can reduce the amount of sugar used in the mousses, but keep in mind that the caramel will add extra sweetness.
3. How long can the cake be stored?
The cake can be kept in the refrigerator for up to 3 days, but it is best consumed fresh.
Nutritional Benefits
This cake contains fresh fruits that provide vitamins and fiber, and while the caramel mousse is delicious, it is high in calories. However, when consumed in moderation, it can be part of a balanced diet.
In conclusion, the Apple and Caramel Cake is more than just a dessert; it is a culinary experience that combines flavors and textures in an irresistible way. Don't hesitate to try this recipe at home and surprise your friends and family with an unforgettable treat!
Ingredients: Layers: 4 eggs 170 g sugar 100 ml milk 60 ml oil 180 g flour 15 g cocoa 10 g baking powder + 2 apples 3 tablespoons sugar Mousse caramel: 2 eggs 300 ml milk 70 g sugar 3 tablespoons cornstarch 250 ml whipped cream Vanilla 10 g gelatin 100 g sugar Apple mousse: 400 g apples 100 g sugar 1 cinnamon stick 250 ml whipped cream 10 g gelatin Caramel jelly/glaze: 100 g sugar 50 g butter 70 ml whipped cream 5 g gelatin Decoration: 5 ladyfingers 100 ml whipped cream Ladyfinger crumbs 3 apples 2 tablespoons sugar
