Apple-cinnamon cake

Description

Crunchy base, soft cake with Apple air and Apple-yogurt cream Apple-cinnamon cake. Lightweight, gentle, melting... And it was so: the house is cold, and the son once asked me to pour him a Cup of tea. And then followed a very logical question: is there something to drink? No, to drink with what once was, but son wanted some cake. And again, well that will not do for a child!

Ingredients

Apple

6 piece
Lemon

10 Tbsp
Butter

250 g
Sugar

100 g
Powdered sugar

4 Tbsp
Chicken egg

2 piece
Flour

150 g
Leavening agent

2 tsp
Salt
Cinnamon

0.5 tsp
Almonds
Cookies

200 g
Yogurt

400 g
Cream cheese

150 g
Apple juice

300 ml
Gelatin

24 g
Water

4 Tbsp

Cooking

So, here we go... Ingredients is designed to form d=26 cm preheat the oven to 175 gr. Grate 1 Apple and pour 2 tbsp of lemon juice.

Softened butter (150 gr) whipped with 100 g of sugar.

One by one enter the eggs and beat 2-3 minutes until a lush light weight.

Sift the flour with 2 teaspoons of baking powder, add 1/2 tsp cinnamon, a pinch of salt, almond oil. The dough is thoroughly mixed. You can with a mixer.

To connect with the grated Apple. And mix again.

The bottom of a split form vystelit paper for baking the sides to grease drain. oil.

Put the dough, flatten. Bake for about 25 min. Here I want to stop. Once I had made the claim that I have mentioned in the recipe while pie is not cooked, in the end, not out of shape and run down... Dear Cooks, everyone needs to focus on the features of your oven. I have a gas oven, heats only from the bottom and warm much. I adapt to it so far! But I do know that it is better to put less degree, increase the baking time and put water down the oven. Readiness is always necessary to check its methods: pressing, on a dry stick, etc. So, in my oven I bake this cake for 40 min at t=170 gr. until dry sticks. The top crust is well browned and when pressed the cake springs as the finished biscuit.

In 300 ml of Apple juice to soak 8 grams of gelatin. After 10 min to dissolve the gelatin over low heat. Jelly can be left in the saucepan. Do not clean in the cold!

Cookies (in my case it is a Dry Breakfast Nesquik) finely crumble.

100 g of butter to melt and mix with the biscuits. To put the boards demountable form on a dish for the cake. Put the dish on the ground, compacted and put in the cold for 30-40 minutes.

Yogurt, cream cheese and powdered sugar mix.

4 apples peel, cut into 4 pieces, remove the seed box. Half of apples 7 tbsp of lemon juice to make a puree. The other half of the grate on a coarse grater.

To connect with yogurt cream.

16 g of gelatin soaked in 4 tablespoons cold water for 10 minutes. Dissolve on low heat and put in cream. The cream put into the refrigerator until firm.

The biscuit spread 5 tbsp of jelly.

Put on top crust. Slightly press.

On the cake to put Apple-yogurt cream. Flatten. Put into the refrigerator at least 3 hours and preferably overnight. I was numb in 2 hours, and I boldly proceeded to the next step.

Reheat remaining Apple jelly and apply it on the cake. Remove for 1 h in the cold.

Shortly before serving, carefully remove the sides of the form. Sides of cake decorate with almond slices. The top of the cake decorate with slices of apples, cinnamon and almonds.

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