Apple cake - how simple it sounds, and how complicated cooking can turn out to be. Paying tribute to the wonderful taste of one of the best fruits, the confectioners were heartily distanced. Apple cakes contain cognac and spicy cinnamon, honey and pistachios, in a word - the company has chosen a decent one. Well, and, of course, apples, any grades and sizes will be the main ones.
Apple cakes - general principles of preparation
• Apples are used in the preparation of cakes, cream or as a filling. Fruits are preliminarily peeled from the peel with the core, then they are ground and delivered according to the recipe. If apples are added to the dough, they are not subjected to additional processing. For cream or filling, they must be extinguished to soften.
• Apple cakes are made with or without creams. Fruits go well with creamy masses prepared on dairy products. Apple cakes are well saturated with any oil creams.
• Apple dough for shortcakes is often supplemented with nuts, pistachios or carrots. Its density directly depends on the type of cake. For the biscuit-like look of the blanks, a rare dough reminiscent of homemade sour cream is prepared. Sand or puff cakes are rolled from a steep, but rather soft and elastic.
• For baking, any kind of dough is placed only in a hot oven brought to the required temperature. The readiness of biscuit cakes is checked, punctures with a wooden skewer, when baking puff or sand billets are more oriented to their color and time indicated in the recipe.
• Finely chopped nuts, slices of soft fruits such as kiwi or banana, grated chocolate are best suited to decorate an apple dessert. Often these cakes are decorated with dried apple slices. They are folded in the form of roses and set on the surface of the cake.
Puff pastry apple cake with semolina custard
Ingredients:
• wheat flour - 500-530 gr.;
• three large spoons of sour cream;
• high-quality margarine - a 200-gram standard pack;
• 180 gr. sugar
• a spoon of soda (without a slide);
• three raw yolks.
Filling:
• kilogram of sweet apples;
• 100 ml of dry white wine.
For cream:
• 300 gr. butter natural butter:
• three tablespoons of semolina;
• sugar - an incomplete glass;
• half a liter of milk;
• grams of vanilla powder.
Cooking method:
1. Butter and margarine are used in soft form. In advance, in at least an hour, remove food from the refrigerator and leave it on the table.
2. Put the margarine from the packaging into a bowl, add the granulated sugar to it and carefully rub it.
3. Add the yolks to the margarine, put the sour cream here and mix everything well.
4. First pour in no more than a glass of flour. Add slice of apple cider vinegar and start kneading the dough without delay. When you mix the first portion of flour well, start, slowly, pour the remaining. It may need a little more or less, it all depends on the content of gluten.
5. Well-kneaded dough turns out to be very soft and well behind hands and dishes.
6. Divide it into seven pieces, each roll up in a ball and place in a bowl, the bottom of which must be dusted with flour. Cover, and preferably with a film, and put in the refrigerator for an hour.
7. While the dough is resting, prepare the filling. Peel the washed apples and cut into very thin slices. Then transfer them to a thick-walled stewpan, fill with wine and put on medium-low heat. After the start of boiling, quickly reduce the heating to a minimum, cover with a lid and leave to simmer for at least half an hour. Pieces of apples should become soft, but not have time to fall apart. Put them in a bowl and set to cool.
8. Cook unsweetened semolina. Continuously and intensively stirring boiling milk, pouring in a thin stream, introduce semolina into it. Boil the porridge over medium heat for about a minute, then set aside to cool. Try to mix the warm porridge at least three times.
9. Place a sheet of parchment on a baking sheet. On a dry, slightly powdery paper, put one ball of dough, gently press it with your palm. Cover with another sheet of paper and a rolling pin, right through the parchment, roll out with a not-so-thin, 25-centimeter circle. Remove the top sheet of parchment and immediately send the pan to the hot oven.
10. After about a quarter of an hour, the first cake will be ready. Do not wait until the top is reddened, otherwise dry. The surface of the cakes should remain white, and the bottom is only slightly browned.
11. Drag the parchment with the blank onto the table and straighten the edges immediately: the cooled cakes are very fragile, and if this is not done now, then it will not work. Do not throw away the scraps, put them in a bowl.
12. In this way, bake all the cakes, and grind the resulting scraps with your hands into crumbs.
13. Prepare the cream. At the lowest speed of the mixer, begin to whip the butter, gradually pour in its sugar, then, also in parts, introduce the cooled semolina. If during cooling the surface of the porridge is covered with a crust, be sure to remove it.
14. Place one of the cakes on a serving platter with the brown side up. Put a spoonful of cream on it, spread it well over the entire surface and turn it over.
15. Top the cake with two tablespoons of the cream mass and, using a fork, lay the sixth part of the apple slices. Cover with the following cake and collect the whole apple cake in the same way. Be sure to cover the sides and top of the dessert with a thin layer of cream and sprinkle with crumbs.
16. Allow the cake to stand on the table for two hours, then place it in the refrigerator overnight.
Apple Cake Recipe with Caramel Mousse - Bavarian
Ingredients
For biscuit:
• high-grade wheat flour - 150 gr.;
• 60 grams of high fat butter;
• six large eggs;
• 200 gr. granulated sugar.
For sand cakes:
• peeled pistachios - 40 gr.;
• three boiled yolks;
• 50 gr. powdered sugar;
• a spoon of rum or brandy;
• a quarter of a spoon of a cultivator;
• two teaspoons of cinnamon powder;
• a pack of butter;
• high-quality baking flour - 280 gr.
For mousse:
• six tablespoons of sugar;
• a glass of milk;
• cinnamon stick;
• four yolks;
• two dessert spoons of powdered sugar;
• a glass of very fat cream;
• granular gelatin - 2.5 tsp;
• 50 ml of water.
To the filling:
• three large apples;
• cinnamon powder - 3/4 tsp;
• a tablespoon of freshly squeezed lemon juice;
• butter or frozen home-made cream - 1 tbsp. l .;
• three tablespoons of brown sugar;
• white sugar - 3 tbsp. l
Cooking method:
1. Cut the butter in pieces, melt with little heat and set to cool.
2. Pour the eggs into a clean bowl, add sugar and place to warm in a water bath. Beat with a mixer, achieving dissolution of sugar and foaming mass.
3. Leave to heat and continue whisking for another eight minutes until the volume tripled.
4. Pour in part of the melted butter, after which, adding in small portions, carefully mix all the flour. Now enter the remaining oil, mix it thoroughly and pour the dough into the mold. It is advisable to use a detachable container of approximately 23 cm diameter. Do not miss and pre-rub the bottom with butter or line with parchment. For reliability, the oil layer can be dusted with flour or sprinkled with fine breadcrumbs of white crackers.
5. Place the biscuit dough in the oven and bake the cake for 180 minutes with 180 degrees heat. Cool the biscuit without removing from the mold, and then cut into two cakes.
6. Cook the shortbread cakes. Beat sugar and eggs until light, pour chopped pistachios, ground cinnamon, crushed with a blender. Here, on a sieve, grind the yolks, pour alcohol. Mix everything thoroughly, and then introduce the sifted flour mixed with a cultivator and knead quickly. Roll the dough into a ball, place in a bag and put it in the cold for an hour.
7. Divide the aged dough in two parts, place it separately between the sheets of parchment and roll it in circles, put the blanks in the refrigerator for 20 minutes. Then carefully, together with parchment, transfer to a baking sheet and bake sand cakes for a quarter of an hour each. Trim the edges of the hot workpieces using the mold in which the biscuit was baked.
8. Cut peeled apples into thin slices. Moisten with lemon juice, sprinkle with cinnamon mixed with sugar and mix well.
9. At a minimum of heat, melt the butter, dip the apple slices into it and simmer them under the lid for 10 minutes, then cool.
10. While the apples are cooling, start making mousse. Whip the cream with icing sugar and place the resulting air mass in the refrigerator. Pour gelatin with water.
11. Pour four tablespoons of sugar into a thick-walled stewpan, add a cinnamon stick chopped in half and put on slow heating. Once the sugar has dissolved and has a caramel color, pour in the milk. Caramel will begin to seethe and partially harden. Bring to a boil, stirring vigorously so that the pieces dissolve. Remove the cinnamon and set to cool.
12. With the remaining sugar in the froth, beat the yolks. Combine the cooled caramel mass with the yolks and set on slow heating. Warm up, not boiling and constantly stirring, until the mass thickens.
13. Dissolve the swollen gelatin in the water bath. Mix it with a caramel mass, cool and enter the cream.
14. At the bottom of the mold, put one of the biscuit cakes, and distribute the apple filling evenly over it. Pour the caramel mousse on top, then quickly and carefully place the second biscuit on it. Place the cake in the refrigerator until the mousse has completely set.
15. After that, place the shortcake on a serving dish, place the chilled cake on it and cover it with a second sand blank.
16. For decoration, you can use slightly dried in the oven slices of apples, rolled into a flower.
Creamy Jelly Apple Cake Recipe
Ingredients:
• sunflower, highly purified oil - 30 ml;
• 290 gr. fine sugar;
• 400 gr. sour cream, 20% fat;
• white baking flour - 140 gr.;
• 2 bags of vanilla sugar;
• a thickener bag for cream;
• powdered sugar - 5 tbsp. l .;
• three eggs;
• 150 gr. high-quality creamy, preferably homemade, butter;
• three tablespoons of freshly squeezed lemon juice;
• 160 ml of pure water;
• 7 grams of instant gelatin;
• package of vanilla pudding;
• purchased baking powder - 5 gr.;
• kilogram of fragrant apples.
Cooking method:
1. Beat about half the measure of sugar and one sachet of vanillin crystals with eggs until a light, dense mass is obtained. Without ceasing to beat, pour two tablespoons of boiling water, then gradually introduce vegetable oil.
2. Mix the scattered flour with a baking powder, add to the egg mass and combine, gently interfering from the edges to the center.
3. Cover the demountable form with a single sheet of parchment, fill it with dough and place in the oven for half an hour. Cool the sponge cake without letting go of the mold.
4. Grate coarse peeled and coreless apples. Moisten with lemon juice and mix. Dilute the vanilla pudding with water, separately with two tablespoons of water, fill the gelatin.
5. Transfer the chopped fruits to a thick-walled stewpan, add sugar refined and chopped butter. Put on low heat and, stirring regularly to exclude burning, bring to a boil.
6. Pour in diluted pudding, mix and continue cooking with a slight boil until the apples are ready. When using sour apples, it is advisable to add a little sugar. Put the finished apple filling in a bowl and leave to cool.
7. Swollen gelatin set to warm with a water bath and continue, stirring, until dissolved. Then remove it from the nerve, pour it into slightly cooled apples and mix everything thoroughly.
8. Take the biscuit mold, evenly apply the cooled apple filling to the cake and place it in the cold.
9. When the apple layer hardens well, carefully remove the cake from the mold onto the dish.
10. Beat sour cream, gradually adding powdered sugar to it. At the end, add cream thickener, vanilla sugar and go over again at high speeds with a mixer.
11. Decorate the apple cake with sour cream, spreading it on the surface and sides of the dessert. In addition, you can sprinkle the top of cocoa or, drawing cream from a pastry bag, apply patterns.
Delicious apple cake with sour cream - "Tenderness"
Ingredients:
• four eggs;
• six tablespoons of mayonnaise;
• a pound of butter, 72%, butter;
• a glass of sugar;
• six tablespoons of low-fat sour cream;
• table or apple vinegar;
• two teaspoons of baking soda.
In cream:
• one and a half kilograms of sweet apples;
• 300 gr. sweet cream butter;
• fine granulated sugar.
Cooking method:
1. Combine the liquid sour cream with mayonnaise, pour in the sugar, pour in the eggs there and beat well.
2. Pour soda into a small cup or glass. Pour in it one and a half tablespoons of vinegar and mix well. When the mixture stops foaming and rises with a hat, transfer it to the egg mass and mix thoroughly.
3. In a separate bowl with your hands, knead the softened butter and flour well. Pour in the egg mass, knead the dough and divide it into eight parts.
4. Distribute one part over the oiled round shape. Carefully flatten it over its entire bottom and bake the cake for exactly 10 minutes. Do this with all the blanks. They must be light, otherwise the cream will be poorly absorbed.
5. Grind the apples through a coarse grater. Add sour cream, pour about a glass of sugar and put on the minimum heat. While stirring regularly, boil the cream for about an hour, then cool and whisk with a mixer, mix with soft oil.
6. Smear the biscuit cakes with apple-sour cream, collect the cake, and leave it to soak in a cool place for a day.
7. Decorate the dessert to your liking. You can sprinkle with chocolate or coconut, crushed cookies, fresh berries or soft fruits - pieces of banana or kiwi.
Tender custard nut cake
Ingredients:
• 150 gr. beet sugar;
• non-aromatic sunflower oil - 100 ml;
• a third of a spoon of quicklime soda;
• 100 gr. peeled nuts;
• a teaspoon of ripper;
• two eggs;
• 200 gr. coarsely grated fresh apples;
• cinnamon, crushed in a mortar - 1 tsp;
• 190 gr. white first-class flour.
For cream:
• a large spoonful of flour;
• two spoons of refined sugar;
• large egg;
• 300 ml of fatty, preferably homemade, milk.
Cooking method:
1. Pour the kernels of nuts into a thick-walled pan and lightly dry over low heat. When cool, peel off the brownish skin as far as possible, transfer the kernels to a coffee grinder and grind.
2. Thoroughly transfer the flour into a bowl, add the nut crumbs, baking powder for the dough, soda, a quarter of a spoon of salt and mix.
3. Beat the eggs to a thick white foam. Without stopping beating, gradually pour sugar in them, pour oil at the end and continue the process for another minute. Vegetable fat should mix well.
four.Pour half the flour mixture into the egg mass and mix it with gentle, leisurely movements. Then add chopped apples and gently combine them with batter. After this, mix the remaining loose mass into it.
5. At the bottom of a round, 20-centimeter shape, put parchment and fill with apple dough. At 160 degrees, bake the cake, the readiness of which is checked, punctured with a sliver or match after 40 minutes. Remaining dry, it will indicate the degree of readiness. Free the apple cake from the mold and place it to cool on a wire rack.
6. In the egg whipped with sugar, add the vanilla flour and whisk again. Then, continuously stirring, pour the boiling milk and bring the cream to thicken by placing the bowl on a small fire. Cool. So that the creamy mass does not burn, constantly mix it during the cooking process.
7. Divide the cooled apple-nut biscuit into three cakes, well coat them with cream and lay in a pile on a dish. Top and sides of the cake, also coat with cream, then sprinkle with chopped nuts.
Carrot-apple cake with a delicate curd cream - "Magnificent"
Ingredients:
• two apples;
• a couple of medium-sized carrots;
• 4 fresh eggs;
• 100 gr. Hercules flakes;
• a bag of vanilla crystals;
• 230 ml of vegetable oil;
• a small spoon of soda;
• 100 gr. kernels of dried nuts;
• unrefined sugar, beetroot - 150 g .;
• one and a half spoonful of ripper;
• one and a half glasses of flour;
• cinnamon powder - 1 tsp.
In cream:
• light raisins - 200 gr.;
• 100 ml of fatty 30% cream;
• elastic not dry cottage cheese - 400 gr .;
• 120 gr. any liquid aromatic honey;
• A small packet of vanilla sugar.
In impregnation:
• two large tablespoons of honey;
• lemon, freshly squeezed juice - 1 tsp;
• drinking boiled water.
Cooking method:
1. Beating eggs with sugar, gradually pour all the vegetable oil into them.
2. In a separate bowl, mix all the loose components and, gradually pouring the mixture into a liquid base, prepare the dough.
3. Blend the nuts with a blender. Then peeled apples and carrots in the same way.
4. Mix the apple and carrot puree with nuts and oatmeal. Add the mixture to the dough, mix thoroughly and divide into two parts.
5. Alternately bake two cakes at 180 degrees. Use a round 22-centimeter form. To prevent the cakes from sticking, cover the bottom with parchment, and thinly grease the walls with oil and sprinkle it with flour.
6. Scald raisins with boiling water. Dry the berries on a towel, then chop with a blender.
7. Mix the crushed raisins with the grated cottage cheese. Pour in the cream, add liquid honey, add vanilla and stir, then beat and place for an hour in the cold.
8. Put honey in a small bowl, add a little water and dissolve over low heat. Pour in freshly squeezed lemon juice, bring to a boil and, removing from the stove, cool.
9. Put one cake on a small tray or dish. Soak it, pouring honey syrup from a spoon, and coat with chilled cream.
10. Place the second biscuit blank on top. Also pour it with syrup and spread with a cream mass, smooth the sides.
11. On top decorate the apple cake with chopped nuts, you can add nut powder with chocolate chips.
Apple Cake - Cooking Tips and Useful Tips
• For the cakes described above, it is better to take sweet apples. If you plan to use fruit in slices, pay attention to the pulp, it must be dense, otherwise loose apples will immediately fall apart when stewed.
• When adding sugar to the cream, focus on the taste of apples. When using acidic fruits, put more, but it may not be necessary for sweet ones.
• Grated fruits before mixing with cream or dough, it is advisable to squeeze slightly so that the juice does not thin them.
• Crush the nuts with a blender or in a coffee grinder only after drying them in a pan, otherwise the crumbs will be knocked together, which will be difficult to mix in a cream or dough.
