Apple pie

Apple cake - a delicacy that combines the sweetness and flavor of apples with a fluffy crust and velvety cream. This recipe is perfect for any occasion and will bring smiles to the faces of your loved ones. Let's start our culinary journey!

Total cooking time: 6 hours (including cooling time)
Prep time: 1 hour
Baking time: 30-35 minutes
Number of servings: 12

Ingredients

For the crust:
- 7 large eggs
- 180 g sugar
- 170 g flour
- 25 g cocoa
- 50 ml oil
- a pinch of salt

For the applesauce
- 1 kg peeled and cored apples
- 180 g sugar
- 50 ml water
- juice of 1/2 lemon

For the apple cream
- 400 g liquid cream (30% fat, Pilos brand recommended)
- 40 g sugar
- 500 g apple puree
- 10 g gelatine (Dr. Oetker)
- 50 ml water

For the apple jelly
- 500 g apple puree
- 5 g gelatine (Dr. Oetker)
- 25 ml water

For the decoration:
- 200 g liquid cream
- 20 g sugar

For the insyrup:
- 30 ml concentrated citrus syrup
- 70 ml water

Brief history

Apple pie is a dessert that has gained popularity in many cultures due to its versatility. Apples, an affordable and nutritious ingredient, have been used in cooking for centuries. This recipe combines tradition with innovation, transforming simple apples into a refined and flavorful dessert.

Preparing the countertop

1. Preheat the oven: Start by preheating the oven to 180 degrees Celsius. It's essential to have the oven at the right temperature to get a fluffy shortbread.

2. Separate the eggs: Break the eggs and separate the whites from the yolks. It's important that the whites are at room temperature for better whipping.

3. Beat the egg whites: In a large bowl, add a pinch of salt over the egg whites and beat with a mixer until stiff foam. Then gradually add 180g sugar, mixing well after each stroke. Continue mixing until you have a thick, glossy foam.

4. Incorporating the yolks: Add the yolks and oil to the egg whites, mixing until blended.

5. Sifting dry ingredients: In a separate bowl, whisk together the flour and cocoa. Sift this mixture into the wet mixture in two to three batches, stirring gently with a spatula in circular, up-and-down motions. This will keep the air in the mixture, ensuring a fluffy crumble.

6. Baking the pastry: Pour the mixture into a rectangular baking dish (32 x 22 cm) lined with baking paper and place the dish in the oven. Bake for 30-35 minutes, or until it passes the toothpick test. When done, remove the tray from the oven and allow to cool completely, then cut the top in half horizontally.

Making the applesauce

1. Boiling the apples: Cut the apples into chunks and place them in a double-bottomed saucepan. Add water, 180 g sugar and lemon juice, stirring well. Cover with a lid and leave on a medium heat for 10 minutes, until the apples soften.

2. Puree the apples: Transfer the apples to a blender and puree until finely pureed. Allow to cool completely before using in the recipe.

Making apple custard

1. Hydrate the gelatine: Hydrate 10 g of gelatine in 50 ml of water for 10 minutes, then dissolve it in a steam bath according to the instructions on the packet.

2. Whipping the cream: In a separate bowl, whip the liquid cream with 40 g of sugar until aerated and increased in volume. Add the applesauce and dissolved gelatine, mixing gently until smooth.

Making the apple jelly

1. Hydrate the gelatine: Hydrate 5 g of gelatine in 25 ml of water and prepare according to instructions.

2. Incorporating the gelatin: Stir the dissolved gelatine into the applesauce and mix well.

Assembling the cake

1. Preparing the first slice of the top: Place the first slice of countertop back in the pan in which it was baked (lined with foil or baking paper). Drizzle generously with the mixture of 30 ml concentrated citrus syrup and 70 ml water.

2. Adding the cream: Pour in the first part of the apple cream and spread evenly. Place the pan in the refrigerator for at least 15-20 minutes to set.

3. Applying the jelly: Prepare the apple jelly, remove the cake from the fridge and pour the jelly over the top, spreading it evenly over the entire surface. Return the cake to the refrigerator for 15 minutes.

4. Adding the second part of the cream: Prepare the second dollop of apple cream and pour it over the jelly. Make sure to spread the cream well. Place the other slice of pastry on top, fold it in and leave the cake in the fridge for at least 5 hours, ideally overnight.

Decorating the cake

1. Whip the cream for decoration: Remove the cake from the fridge and cut into portions. Whip 200 g liquid cream with 20 g sugar until aerated. Put the cream in a piping bag and decorate each portion as desired.

Serving suggestions

This apple cake is perfect to serve at a party, a family dinner or simply to indulge after a tiring day. You can accompany it with a flavored tea or a creamy cappuccino, and a teaspoon of vanilla or cinnamon in the applesauce can add a unique touch.

Nutritional benefits

Apples are rich in fiber, vitamins and antioxidants and are a healthy and nutritious ingredient. Combining them with sour cream adds a boost of calcium and healthy fats, making this a better choice than many other processed desserts.

Frequently Asked Questions

Can I use other fruits instead of apples?
Of course! You can experiment with pears or peaches, but you'll have to adjust the amounts of sugar according to the sweetness of the fruit.

How can I store the cake?
Keep the cake covered in the fridge. It keeps fresh for 3-4 days, but it certainly won't last that long!

What other recipes can I try?
If you like this apple cake, I recommend you also try the cherry cake or the berry tart. These recipes are equally delicious and easy to make.

Now that you've got all the information you need to make a delicious apple cake, all that's left to do is get cooking. It's time to bring apple flavors into your kitchen! Enjoy!

 Ingredients: Base: 7 large eggs, 180 g sugar, 170 g flour, 25 g cocoa, 50 ml oil, a pinch of salt. Apple puree: 1 kg peeled and cored apples, 180 g sugar, 50 ml water, juice from 1/2 lemon. Apple cream: 400 g liquid cream (30% fat - Pilos), 40 g sugar, 500 g apple puree, 10 g gelatin (Dr.Oetker), 50 ml water. Apple jelly: 500 g apple puree, 5 g gelatin (Dr.Oetker), 25 ml water. Decoration: 200 g liquid cream, 20 g sugar. For soaking: 30 ml concentrated citrus syrup, 70 ml water.