Cake "Eve's Apple"

Description

"Pomme d'eve". This recipe is a wonderful combination of easy preparation, availability of ingredients and stunning appearance. And caramel and Apple mousse combined with the chocolate biscuit and a cap of caramelized apples deserve some compliments! And such a miracle can prepare each of you for any celebration, welcome aboard!

Ingredients

Chicken egg

4 piece
Sugar

66 g
Flour

50 g
Cocoa powder

16 g
Vegetable oil

30 g
Milk

36 g
Sugar

100 g
Water

35 g
Cream

100 g
Chicken egg

3 piece
Sugar

10 g
Cinnamon

1 tsp
Gelatin

10 g
Cream

100 g
Apple

2 piece
Rum

1 Tbsp
Gelatin

10 g
Cream

200 g
Lemon juice

1 tsp
Sugar

2 Tbsp
Apple

2 piece
Sugar

50 g
Butter

25 g
Cinnamon

1 tsp
Liqueur

1 Tbsp

Cooking

Guys, do not worry, the steps are many, but only because he photographed literally every sneeze, to make it all clear. In fact, the cake is very simple! Start with a chocolate biscuit. Eggs divided into whites and yolks, yolks, combine with sugar (10 gr) and whisk for 10 minutes.

Pour in the vegetable oil and beat again until smooth, then add flour, sifted with cocoa powder, beat again. The batter becomes very thick and lumpy, so pour a thin stream of milk and stir until smooth.

Whisk in the vicinity of the foam proteins, add the remaining sugar and continue whisking until stiff peaks.

Add the whipped whites to the chocolate dough and very gently, upward motion, turning the bowl of dough counterclockwise, and mix up the proteins in the dough. Try not to lose the airy structure of the dough, do not mix for a long time, only to the combining of the ingredients! Cover a baking sheet with parchment paper or silicone Mat, flatten it chocolate and bake for 10 minutes at 180C.

When cake has cooled, remove it from the paper and cut out two circles with a diameter of 18 cm (In the original recipe, the author proposes to cut two squares 15x15 cm and then cut into rectangular cakes. Here the choice is yours, I just don't have the square frame for the Assembly of this dessert).

Prepare caramelized apples. 2 large green sour Apple wash, remove the seed box and cut into slices. The skin is not removed! I cut into 8 parts (because the author didn't indicate how thinly cutting the apples), but I advise you to cut it by 16 and put in a more compact form. Sugar pour into the pan and heat it, shaking and tilting, but not stirring to form a caramel, add SL. butter and cinnamon, mix well.

Add apples and heat it, stirring until then, until the apples will not be easy to protectice knife, but not to puree, the apples should hold their shape! A couple of minutes before end of cooking, pour the liqueur and mix well the apples with the syrup.

Drain apples in a sieve to drain. Caramel syrup to save, they can, if desired, to impregnate chocolate cakes.

To assemble the cake you will need a detachable form or frame 18х18см, the bottom of which will need to cover with film. Spread on the bottom of the Apple slices. Remember that this cake is a shape-shifter and the bottom is then going to be the face of the cake, so try to respect the rhythm and pattern on the reverse!

Prepare the mousse of green apples. The remaining 2 apples and remove the seed boxes, cut into cube and grind into a puree with sugar, rum and lemon juice. Puree if you feel inadequate uniform - wipe it through a sieve.

I'm in this recipe used instant powder gelatin, which does not require pre-soaking. If you have a different type of gelatin, soak must! Warm up to the 60S applesauce and add gelatin, stir until dissolved, cool quickly in the refrigerator or the freezer to 25C.

Whip the very cold cream and add them to Apple sauce, gently stir movements from the bottom up.

For apples put Apple mousse, smooth.

Soaked chocolate cakes caramel syrup remaining after the caramelization of the apples.

One of the layers cover with a layer of applesauce, slightly press until the layers privatelist.

Prepare the caramel for the caramel mousse. In a saucepan combine water with sugar and cook until they are Golden brown, then carefully pour the cream heated to the boil. Mass starts to hiss and foam, stir it on low heat until caramel is smooth. Remove from the heat.

Prepare the caramel mousse. The caramel prepared above, add the cinnamon, mix well.

In another saucepan, mix eggs with sugar and add to the caramel, stirring actively. Put on medium heat and, stirring constantly with a whisk, cook English cream, bringing the weight up to 83С. I was just taken off the fire, when he saw that the mass thickens. Stop the brewing process by placing the saucepan in cold water or simply pour into another bowl.

When the mass has cooled to 60C, enter the gelatin and stir to combine.

Punch a cream with a blender or whisk with a mixer - it will be lighter, more uniform and lighter. Cool to 25C.

Whip the very cold cream and add the English cream prepared above.

Put it on the first chocolate cake layer, smooth mass.

And cover with the second cake layer. Put the cake in the freezer for at least an hour, then flip and release from the mold. To cover the cake can be prepared a neutral glaze: 100 g sugar mixed with 230 ml of water, boil on the fire for 2-3 minutes, allow to cool to 60C and add 1 tablespoon instant powdered gelatine. Stir, add 5 gr lemon juice, cool the glaze, put the cake on a rack and pour it on top, let the icing is easily spread on the surface and sides of cake coat with a brush.. Get beautiful mirror top, and the apples will retain freshness and color prior to filing. I glaze paints over a drop of yellow food coloring, it is possible not to do that.

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