Cake "Apple freshness"

Description

Dear cooks, I bring to your attention a delicious and easy cake that will refresh on a hot day and will appreciate the delicate taste. Delicious Apple filling can also be used for baking cakes, puffs, etc. the recipe of the filling once assembled, learn our wonderful Larisa larik-malasha, to this cake, it fits perfectly.

Ingredients

Chicken egg

4 piece
Sugar

100 g
Flour

150 g
Water

2 Tbsp
Leavening agent

1 tsp
Jam

3 Tbsp
Apple

1 kg
Water

2 Tbsp
Sugar

2 Tbsp
Vanilla sugar

15 g
Lemon juice

2 Tbsp
Cinnamon

1 tsp
Yogurt

0.5 l
Sour cream

100 g
Sugar

120 g
Gelatin

2 Tbsp
Water

100 ml

Cooking

Eggs with sugar beat until a thick paste, add two tablespoons of very hot water. Weight immediately increased in volume. Add the flour with the baking powder. Gently with a spatula to knead the dough.

At the bottom of a split form for the cake put greaseproof paper, grease the paper with butter and sprinkle with flour. Pour the batter into a detachable mould and bake in a preheated 180 degree oven for 15-20 minutes. Willingness to check the match.

The cake turns out very tender, it needs to fully cool and then cut into two parts.

Prepare the filling. Apples clean, cut into small pieces.

Add to the pot, add water, sugar, cinnamon and lemon juice. Simmer for ten minutes. Try to test the sugar and acid because the apples can be sour and sweet, depending on this, add sugar or juice. But very sweet fillings do not recommend for the average number of the group of the apples is sugar optimally. Ready stuffing to cool.

In 100 ml of water soak two tablespoons of gelatine, heated and dissolved gelatin, let cool. For filling, mix yogurt, sour cream and sugar (can be whipping 33% cream with mascarpone or cream cheese, will taste even better, but we have a budget and a diet version). Add gelatin, stir and put the bowl with the filling in the fridge just for a few minutes, and stays a bit "grabbed". The recipe for this wonderful soufflé I borrowed from the boy Hopes Ozhereleva, for which she thanks again. http://www.povarenok .ru/recipes/show/101 439/.

On the bottom of the form for the cake put half of the sponge cake, spread with jam (I have plum jam), that we are closing the pores of our biscuits to the filling is not leaked inside and the bottom of the cake is not soaked.