Crepe Cake "Apple Savior"
Baking and Desserts | Russian cuisine
⏳ Time
8 hours
🥕 Ingredients
13
🍽️ Servings
8
Description
Crepe Cake "Apple Savior"
Ingredients
- Milk - 16 fl oz
- Salt - a pinch
- Chocolate eggs - 2 pieces
- Crabapples - 6 pieces
- Wheat Flour - 4.2 oz
- Sugar - 4.4 oz
- Egg white - 7 pieces
- Cinnamon - 2.8 oz
- Lemon - 1 piece
- Gelatin - 0.4 oz
- Water - 8 fl oz
- Butter - 2 tablespoons
- Safflower Oil - 2 tablespoons
Step by Step guide
Step 1
For the batter, mix 2 eggs, 480 ml of warm milk (if the milk is cold, you can dilute 360 ml of milk with 120 ml of warm water), 120 g of flour, 1 tablespoon of sugar, and 2 tablespoons of sunflower oil.
Step 2
Bake the crepes.
Step 3
Peel the apples, cut them into quarters, and bake for 15 minutes in an oven preheated to 356°F.
Step 4
In 240 ml of water, add 10 g of gelatin. The gelatin should be in powder form, of high purity, and the packaging should indicate that it does not need to be soaked, only heated. However, in this recipe, dissolve the gelatin in room temperature water and let it soak; it’s better to gradually add the gelatin to the water while constantly stirring to avoid lumps. If lumps do form during the gelatin preparation, remove them with a spoon and discard, using only the dissolved gelatin for the dessert.
Step 5
In a container (you can use a glass), pour the pre-packaged sugar with cinnamon, add 100 g (4 tablespoons) of granulated sugar (if you don't have the pre-packaged sugar mixed with cinnamon, then add 3 tablespoons of ground cinnamon to 180 g of sugar), then add the zest of 1 lemon and lemon juice. If the juice does not come out easily, you can grate about 1 to 1.5 tablespoons of the flesh of the lemon from which you removed the zest on a fine grater. Mix well and let the sugar soak while preparing the apples.
Step 6
Remove the apples from the oven, let them cool slightly, transfer them to a blender, and make apple puree.
Step 7
Place the apple puree in a saucepan, add the prepared and soaked sugar with cinnamon and lemon, and mix well.
Step 8
Put the apple puree on the heat, bring to a boil while constantly stirring with a wooden spatula to prevent burning, and boil for about 2 minutes, continuing to stir. If it boils too vigorously, you can set the apple puree on a cool burner during these two minutes, without stopping to stir. Let it cool for a few seconds, and then put it back on the hot burner. The apple puree should thicken.
Step 9
Whip the egg whites until they turn into a foam.
Step 10
Line a cake pan with baking parchment, cut along the seam and shaped to fit (lining the baking parchment in the pan is better than using foil).
Step 11
Whip the egg whites again until they are fully foamed. Pour the apple puree into the cake pan, add the whipped egg whites, and gently mix with a wooden spatula, lifting the apple puree carefully from the bottom to the top to avoid damaging the foam. Add the gelatin, and mix gently again, also lifting the apple puree from the bottom to the top to avoid damaging the foam. Place in an oven preheated to 356°F for 5 minutes. Remove from the oven and, without mixing, place in the refrigerator for 1 hour.
Step 12
After an hour, line another cake pan with baking parchment, greasing it with 1 tablespoon of melted butter (you can use vegetable oil). Remove the apple cream mousse from the refrigerator, mix slightly to have separate protein 'clumps' in the cream. Place the crepes in the pan one by one, spreading them with the apple cream mousse. Cover the entire cake with the apple cream mousse, or if a small crepe was made from leftover batter, place it on top of the fully spread crepe, and spread only it with 1 tablespoon of melted butter (or sunflower oil). Place in an oven preheated to 356°F for 15 minutes. Remove from the oven and place in the refrigerator to cool.
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