Apple Jelly Cake
Baking and Desserts | Italian cuisine
⏳ Time
3 hours
🥕 Ingredients
8
🍽️ Servings
8
Description
Apple Jelly Cake
Ingredients
- Apple - 6 pieces
- Sugar - 3.5 oz
- Egg white - 7 pieces
- Meyer Lemon Juice - 1 fl oz
- Water - 2 cups
- Gelatin - 0.7 oz
- Sugar Glaze - 2.8 oz
- Lemon - 1 piece
Step by Step guide
Step 1
Peel the apples, cut them into 4 pieces, and bake for 15 minutes in an oven preheated to 356°F.
Step 2
In a bowl (a glass works well), combine sugar with cinnamon, add 100 g (4 tablespoons) of granulated sugar (if you don't have pre-mixed cinnamon sugar, add 2 tablespoons of cinnamon to 180 g of sugar), then add the zest of 1 lemon and lemon juice. Mix well and let the sugar soak while preparing the apples.
Step 3
Remove the apples from the oven, let them cool slightly, transfer them to a blender, and make apple puree.
Step 4
Place the apple puree in a saucepan, add the prepared sugar mixture with cinnamon and lemon, and mix well.
Step 5
Put the apple puree on the heat, bring to a boil, stirring constantly with a wooden spatula to prevent burning, and boil for 2 minutes, continuing to stir. If it boils too vigorously, you can move the apple puree to a cool burner for a few seconds while stirring, then return it to the hot burner. The apple puree should thicken.
Step 6
Whip the egg whites until they turn into foam.
Step 7
In 1 cup of water, add 10 g of gelatin, adding it gradually while stirring constantly to avoid lumps. Let it sit for 2–3 minutes, warm it slightly while stirring, and continue stirring until the powder is completely dissolved. If lumps form during the gelatin preparation, remove them with a spoon and discard, using the dissolved gelatin for the dessert.
Step 8
Let the gelatin sit while whipping the egg whites again until they turn into foam.
Step 9
Add the egg whites to the saucepan with the apple puree, mixing gently and carefully with a wooden spatula to avoid damaging the foam. Add the gelatin and mix gently again, lifting the apple puree from the bottom to avoid damaging the foam.
Step 10
Line a cake mold with baking sleeve, cut along the seam and shaped to fit (the baking sleeve will help the finished apple jelly cake to come out easily), pour in the apple puree with the egg whites and gelatin, and place in the refrigerator for about 30–40 minutes.
Step 11
After about 20 minutes, take the remaining gelatin (10 g), add it to a cup of water, and prepare it as described in step 7 (in 1 cup of water, add 10 g of gelatin, adding it gradually while stirring constantly to avoid lumps, let it sit for 2–3 minutes, warm it slightly while stirring, and continue stirring until the powder is completely dissolved. If lumps form during the gelatin preparation, remove them with a spoon and discard, using the dissolved gelatin for the dessert).
Step 12
Remove the slightly set apple puree from the refrigerator, add the gelatin, and mix gently and carefully with a wooden spatula, lifting the apple puree from the bottom to avoid damaging the foam.
Step 13
Place in the refrigerator overnight.
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