Nut Cake with Caramelized Apples
Baking and Desserts | Author's cuisine
⏳ Time
30 minutes
🥕 Ingredients
18
🍽️ Servings
10
Description
If you love moist cakes, soak the sponge with syrup made from 50 g of sugar, 120 g of water, and 1 tablespoon of Calvados.
Ingredients
- Chicken Egg - 4 pieces
- Sugar - 7.1 oz
- Wheat Flour - 2.5 oz
- Starch film - 1.1 oz
- Nuts - 5.3 oz
- Butter - 5.3 oz
- Whole egg - 2 pieces
- Milk - 1 fl oz
- Vanilla Pod - ½ pieces
- Calvados - 2 spoons
- Apple - 2 pieces
- Brown Sugar - 0.9 oz
- Ground Cinnamon - a pinch
- Grated Ginger Root - a pinch
- Powdered Sugar - 3.5 oz
- Meyer Lemon Juice - 1 tablespoon
- Cinnamon - 1 piece
- Raisins - to taste
Step by Step guide
Step 1
Prepare the sponge cake. Beat the egg yolks with half of the sugar (120 g) until thick and nearly white. In a separate bowl, whip the egg whites. When the whisk leaves a clear trail, add the remaining sugar and continue to whip until stiff and glossy.
Step 2
Gently fold the egg whites and yolks together using a spatula. Gradually add the sifted flour mixed with starch and the nuts (25 g), and mix well. Scoop the batter from the edge of the bowl and fold it into the center. Stir carefully but thoroughly.
Step 3
Carefully pour the melted butter around the edges. Mix well and transfer to the baking dish. Bake for 30–35 minutes. Let it cool.
Step 4
Cream. For the syrup, mix the egg yolks with the milk, strain, add sugar (80 g) and vanilla seeds. Place over low heat, stirring constantly, bring the mixture to a boil and cook for 1–2 minutes until thickened.
Step 5
Beat the softened butter (100 g) until it lightens in color. Gradually, by the spoonful, add the completely cooled syrup to the butter. The syrup is quite thick and should be at the same temperature as the butter. At the end of whipping, pour in the calvados (1 tbsp), add the nuts (25 g), whip a little more – and the cream is ready.
Step 6
Filling. Pour the flour into a dry skillet and toast it, shaking the pan, until it turns a creamy color and releases a nutty aroma. Remove from heat.
Step 7
Cut the apples into small pieces. In a skillet, melt the butter, add the sugar, apples, and spices, and sauté over medium heat until the apples are cooked and the liquid thickens. Stir in the toasted flour, mix well, and let it cool – the filling is ready.
Step 8
Assembly. Cut the sponge cake into three layers. Place the apples on the bottom layer, then cover with the middle layer. Spread half of the cream on top, cover with the third layer, and use the remaining cream to frost the sides.
Step 9
For the glaze, mix all the ingredients very thoroughly, gently heat until it reaches a pourable consistency, and pour it over the cake. Spread the glaze evenly, but be careful not to let it touch the cream (as it is warm and can melt the cream).
Step 10
Toast the nuts for decoration and chop them fairly finely. Sprinkle them on the sides of the cake and the top edge while the glaze is still not completely set.
Step 11
For the chips, slice the apple as thinly as possible across. Cook in the microwave on high for 3–4 minutes (or longer, until the chips are dried out). Sprinkle the chips with cinnamon.
Step 12
Decorate the cake with raisins, apple chips, cinnamon, and nuts (100 g).
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