Description
Apfelmus cake is very popular not only in Germany. This is a light cake with a delicate cream and almost weightless cake. Despite having a decent number of apples in the cream - it is light and pleasant, like all, especially the young lady! I propose to complement the Apple flavor is light plum note! Help yourself!
Ingredients
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Flour
150 g
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Potato starch
50 g
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Butter
200 g
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Sugar
300 g
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Leavening agent
10 g
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Chicken egg
4 piece
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Apple
4 piece
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The broth
250 ml
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Vanilla sugar
1 pack
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Cream
500 ml
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Powdered sugar
4 Tbsp
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Jam
1 can
Cooking
Seasonal apples (Antonovka) to clean, cook until soft in microwave or boil in small amount of water, then the pulp of apples to wipe through a sieve. You will need about 400 grams of the cooled mashed apples.
Soft beat butter with 200 g sugar, vanilla sugar, continuing the process of beating one by one add the eggs, whisk until fluffy.
Wheat sift flour with baking powder and potato starch portions to add to the egg mixture, stir.
On the reverse side of the baking paper draw a circle with a diameter of 26 cm on the front side of the sheet, place about 4 tablespoons of dough, spread evenly on the sheet. Bake at 200°C for 4-5 minutes until Golden brown. Should have 5 thin crusts or 4 higher.
The finished cake to turn hot on a clean sheet (I have a Teflon Mat), gently remove the paper. In any case, not Vice versa - this is IMPORTANT.
Hot Korzh cut to a diameter of 24 cm cake leave on paper to cool, to do with all the cakes.
Organic well-chilled cream with fat content of 33% on beat 3 St spoons of powdered sugar "HAAS".
Add applesauce, mix through nozzles of a mixer on low speed. The cream and puree should be the same temperature.
To assemble the cake use a form with a diameter of 24 cm, sides to lay strips of thick file. At the bottom of the form put the cake, brush a thin layer of plum jam, then put 4-5 St heaped tablespoons of cream. To do with all the cakes. The top half is very thin to lubricate jam, only to fill the imperfections on the cake. Cream not to cover! On request jam can coat the cakes in one or two.
To prepare pour-jelly use jelly cake "Transparent" from the "HAAS". The contents of the sachet in a dry form is mixed with 50-100 grams of sugar and then dilute ¼ litre of broth of plums (I have a concentrated broth from blanching the plums). The mixture, stirring, bring to boil, boil for 15 seconds. Jelly is ready remove from heat, cool slightly, stir and pour the cake surface.
For making cake used products, "HAAS" - jelly cake "Transparent", powdered sugar, vanilla sugar, vanillin. Products of good quality, easy to use, cook with it - a pleasure!
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