Description
What a holiday without a delicious homemade cake? The cakes I bake very rarely, somehow does not add up I have a good relationship with the cakes. But today it all came out, so I hasten to share the recipe for this amazing and unusual taste of the cake. Why unusual? — you will ask. The fact that the sponge cake I baked with the addition of mayonnaise. Who would have thought that would make such a great biscuit. Manne and cream combined with the caramelized apples make this cake amazingly bright, festive and very tasty! The cake copyright is negotiated, co-authored with Olga Babich, since the biscuit recipe borrowed from her (the Cake, "Reflection of autumn"), replacing sea buckthorn puree for the pumpkin. Olga, thank you for your interesting ideas and for the inspiration!
Ingredients
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Flour
150 g
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Mayonnaise
100 g
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Sugar
150 g
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Puree vegetables
100 g
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Vegetable oil
1 Tbsp
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Yolk egg
48 g
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Egg white
75 g
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Leavening agent
1.5 tsp
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Apple
4 piece
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Brown sugar
3 Tbsp
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Sugar
3 Tbsp
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Butter
1 Tbsp
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Cinnamon
1 tsp
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Lemon juice
1 Tbsp
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Milk
2 cup
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Butter
200 g
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Semolina
2.5 Tbsp
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Powdered sugar
4 Tbsp
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Vanilla sugar
1 pack
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Cognac
2 Tbsp
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Coffee natural
0.5 cup
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Cream
100 ml
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White chocolate
200 g
Cooking
To prepare the biscuit. Sift the flour together with the baking powder.
Mix the mayonnaise "Sloboda" Sour cream with pumpkin puree.
Add 1 tbsp oil, stir until smooth.
To separate the egg whites from the yolks.
Yolks (48 grams) whisk until Bela with sugar (100 grams).
In the yolk mass gradually add mayonnaise and pumpkin puree and continue beating.
In a separate bowl, whip until peaks proteins (75 grams) sugar (50 grams).
Then, in three steps, add it to the yolk mass, protein and flour, each time mixing thoroughly with a spatula.
Split form (20 cm) lay a baking paper. Gently put the dough in the form and send in preheated oven to 180°C. Bake for 40 — 45 minutes. After 25 minutes of baking, cover the cake baking paper and continue baking until done.
Ready cake remove from the oven, release from the mold, flip on the grill, remove the baking paper and cool. Biscuits to rest, approximately 8 hours.
To prepare the "caramel apples". Apples clean from the skin and core. Cut into wedges and sprinkle with lemon juice.
Mix the Apple slices with brown sugar, cinnamon and regular sugar.
In a pan melt the butter, put the Apple slices and simmer on low heat for about 10 minutes. Remove from heat and cool.
To prepare the cream. Cook porridge. Allow to cool.
Beat softened butter, vanilla sugar with powdered sugar.
In butter mass gradually add semolina and continue beating with a mixer.
Sponge cake cut into three parts.
Soak cakes any impregnation (I freshly brewed coffee + cognac).
On a dish place a ring shape. Put the cake, 1/2 portion of cream, spread on the surface of the cake. The cream spread 1/2 of the apples. Then the second cake. Layers to repeat. The last layer of the cake. Cover with cling film and refrigerate overnight.
To prepare the ganache. Cream bring to a boil, remove from heat. Add the chocolate. Mix well until smooth. Allow to cool.
To free the cake from the sides of the form. Ganache to put on the cake and sides in one layer, put into the refrigerator for 1 hour. Then a hot knife to smooth the surface, apply a second coat and again in the cold for 1 hour. You can decorate to your liking.
Left to brew your favorite tea and bring a slice of delicious cake.
Bon appetit!
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