Cake with apples in Normandy

Description

Probably no surprise Apple tatami. We make them often and they turn out very tasty. Did you know that the usual Apple tart can be turned into exquisite and elegant cake? NO? Then please visit!

Ingredients

Flour

150 g
Leavening agent
Sugar

175 g
Butter

95 g
Yolk egg

1 piece
Vanilla essence
Salt
Water

3 Tbsp
Apple

3 piece
Calvados
Gelatin

6 g
Cream

500 g

Cooking

Prepare the dough for the tart. I do this in a food processor but you can knead by hand. Mix the flour, baking powder, 75 grams of sugar. Add 75 g of soft butter. Hands start to knead, you get crumbs. Add yolk, vanilla essence (vanilla) and water (about 2 tbsp).

Get a dough that does not stick to hands. Nice work. Leave in the refrigerator for 1 hour.

For the test I used sugar "Mistral - small".

The oven heated to 200 degrees. Prepare form deuteron 24-26 cm to Cover with baking paper, roll the dough out to a thickness of about 5 mm, put into a form, prick with a fork; bake about 15 minutes until soft.

At this time, prepare the filling: apples clear from the skin and seeds. Cut into thin slices.

Apples spread on half the dough, sprinkle with sugar to taste and sprinkle with the Calvados (you can use a brandy or rum). Continue the baking at the temp-re 200 deg. another 25-30 minutes, watch your oven. Tart to cool completely (!!!) - this is a must!

Now, on to the caramel mousse. Soak the gelatine leaves in cold water for 10 minutes. Separately to heat 200 g of cream until hot (microwave or fire).

In a separate pan, heat 100g of sugar with 1 tbsp water. Bring to a caramel, NOT stirring with a spoon!

Caramel is very suitable for sugar "Mistral Demerara fine".

As soon as the caramel turns dark brown, pour our hot cream into 2-3 hours, stirring well after each time.

Then enter the butter...

And squeezed from water gelatin. Mix well to dissolve gelatin and cool for about 15-20 minutes.

The remaining 300 g of cold cream, whip until stiff.

Then gently introduce them into the cooled caramel cream. Stir gently with a spatula.

Spread chilled tart on a serving dish and put it in a pastry ring, leaving about 1-2 cm around the edges. That is, the ring should not be positioned close to Tarth and to be wider in diameter to 1-2 cm If desired, the sides can be slightly tart to trim for evenness.

Our carefully pour the mousse on the tart. If you want you can obligate ring wrap or foil to keep the mousse from running out. Put the cake overnight in the refrigerator to cream froze. In the morning carefully remove the ring and decorate the cake with apples!

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