Cake with condensed milk, fruit and chocolate caramel glaze

Description

The recipe for this dish was posted on the website in 2008 by user Julia called "Cake "Delight" and is illustrated with me in the framework of "Coloring". This cake is made with two types of fillings: butter cream with condensed milk and Apple-lemon layer. Due to the cakes of dough is enough calories, so for a more dietetic version shortcrust pastry can be replaced with a biscuit.

Ingredients

Flour

3 cup
Butter

505 g
Sugar
Chicken egg

2 piece
Leavening agent

0.5 tsp
Vanilla
Condensed milk

0.75 can
Apple

2 piece
Lemon

1 piece
Gelatin

1 tsp
Brown sugar

0.5 cup
Milk

2 Tbsp
Powdered sugar

1.5 cup
Cocoa powder

1 Tbsp

Cooking

Sift the flour in a pile on a cutting Board together with the baking powder and vanilla, sprinkle the top 2/3 of the stack. put the sugar and 300 g chilled butter, cut into pieces. Chop with a knife until the state crumbs. You can do this using a food processor.

Then add the eggs and quickly place the dough, knead with your hands until a homogeneous mass.

Divide the dough into 3 parts, roll each into a ball, wrap in cling film and refrigerate for half an hour.

Preheat the oven to 180 degrees. The form (I, diameter. 20 cm) vystelit baking paper. Roll out each ball into a disk the size of the form. I don't roll and shape the crust with your hands in the form.

Bake 3 layers. Baking time 20 minutes each. Let them cool completely. While cool, pour gelatin in small amount of water and leave to swell.

To prepare butter cream, whisk the condensed milk 150 g butter at room temperature.

Split form again vystelit baking paper. On the bottom put the first Korzh. Smear it with butter cream, cover with second layer and refrigerate.

Prepare fruit filling: grated grate the lemon and apples. Stir immediately to apples not blackened. Add 1/2 stack. sugar.

Dissolve gelatin and enter it in the fruit filling. The original recipe is not used gelatin, but I was afraid that without him, this layer may leak. The choice is yours )))

Put it on the second cake, cover the third and again put in the refrigerator. Leave it for several hours, preferably overnight so that all the layers are well frozen.

For the glaze combine in saucepan brown sugar and 55 grams of butter.

Heat, stirring, over medium heat until the sugar is dissolved. Then add the milk, bring to the boil and remove from heat.

Combine the icing sugar, vanilla and cocoa.

Connect with caramel mass, stir and then apply on the cake. This should be done quick because the icing hardens quickly. If the icing gets too thick and stiff, add milk.

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