Description
The last day of my stellar culinary week I want to share with You a very delicious cake recipe. Took the recipe from Nina niksya, for which many thanks to her for the very tasty cake, with him you have 2 days to play, but the result is worth it. Although it is not so difficult, in one day you can bake shortcake and a biscuit on the second day, prepare the cream.
Ingredients
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Butter
290 g
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Chicken egg
10 piece
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Sugar
265 g
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Brown sugar
50 g
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Flour
430 g
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Powdered sugar
53 g
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Almonds
70 g
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Cinnamon
3 tsp
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Yolk egg
3 piece
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Leavening agent
-
Apple
4 piece
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Lemon juice
0.5 piece
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Cream
500 ml
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Milk
200 ml
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Gelatin
10 g
Cooking
The eggs and sugar put in a small saucepan and put in a water bath. With a whisk stir until the sugar is dissolved.
When dissolved, pour the mixture in a food processor and mix about 5-10 until the mixture will increase threefold. Melt butter and pour half into the egg mixture, stir with a spatula. Gradually add the flour and carefully stir. Alternately add melted butter and flour each time very accurately and mixed thoroughly. Turn the oven to 180*. The dough pour in the form (I have silicone, smear it is not necessary) put the dough in a hot oven. Bake for approximately 20-30 minutes.
I have a form a large diameter of 23 cm and a biscuit is not very high. Leave to cool. When cool cut into 2-3 cake.
These are the ingredients we need for this dough. The oil should be at room temperature. RUB the yolks through a strainer. Oil whisk with sugar until air condition.
Add the almond flour, yolks, cinnamon and a pinch of salt. Whisk until smooth. Then add flour mixed with baking powder, and quickly knead the dough by hand.
The dough is very soft to the touch and very fragrant. It's very soft but should not stick to hands. Wrap in plastic wrap and put in refrigerator for 1-2 hours.
Then the dough is divided into 2 parts. One grooved roll, the second put back in the fridge. The first part roll out and cut according to the diameter of the mold as a sponge cake, put on parchment and back in the refrigerator for an hour. Bake in the oven preheated t=180* until Golden brown, about 15 minutes. Sand cakes have to be very careful, they are fragile, fast break. Trim dough to bake, too, they will decorate the cake.
Caramel apples: apples I took 6 pieces, they I have a small. We need to peel and seeds, cut into slices, but not very finely. To place them in a bowl and mix with lemon juice, brown and white sugar and cinnamon. In a pan melt the butter 3 tbs. Gently add the apples, stir occasionally. Cook on medium heat, the apples should become translucent but should not turn to mush. Put the apples back into the bowl, the juice of which stood out the persistent.
Bavarian mousse: in Advance, prepare the gelatin according to instructions. Whisk the cream to medium peaks and put in the fridge. To the yolks add 2 tbsp sugar, remaining sugar and cinnamon sticks and put in a saucepan with a thick bottom. Put on medium heat, not stirring to give sugar is melted. Weight should become a caramel color. Remove from the heat. At the same time in another saucepan, put warm milk.
In the ready caramel pour in the hot milk, whisking constantly with a whisk. Whisk the egg yolks with the sugar, and stirring constantly add the caramel milk. Pour the mixture into a saucepan and put on fire, stirring continuously bring to a thick. But it should not boil!! Remove from heat and leave for 2 minutes. Add the gelatin and mix until dissolved. Allow to cool to room temperature. Mix gently with whipped cream.
Sponge cake soak with Apple juice, which remained from the caramel apples. On a plate put the shortbread crust (we'll need a Board from a split). Sand Korzh lubricated with a little mousse, put the Top pie crust.
On the biscuit cake caramel apples. On apples pour almost all of the mousse on top of sponge cake with the remaining mousse and place the second sand layer. Trim pastry to grind into crumbs and decorate the cake.
Set overnight in the fridge to soak. The cake turned out very tender and delicious.
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