Apple-cake: to all men

I want to mark this IT apple cake in all senses on the day traditionally considered to be the day of men in Russia. Unfortunately, I can’t let everyone try the version I prepared, but I can give the opportunity to repeat this feat (or make the girl / wife / mother repeat - underline the necessary =)) and thus evaluate the taste of the culinary product. Tasters, who were fortunate enough to try the cake, expressed their full approval)

So, about the process. The cake consists of four, roughly speaking, components: biscuit, apple layer, creamy caramel mousse and glaze.

To begin with - what do we need to create a sponge cake base.
Ingredients for biscuit:
4 eggs
200 ml sugar
1 packet of vanilla sugar or a pinch of vanillin
200 ml flour
1 tbsp. l starch
3/4 tablespoon baking powder a
pinch of salt
Cooking a biscuit:
There are two main ways to bake a biscuit. The classic method, based on separate beating of egg whites and yolks, is quite laborious and capricious, so I always use a simplified recipe. It is incredibly simple, but it gives good results.
We break 4 eggs in a 2-liter saucepan, pour sugar, salt and vanilla sugar or vanilla there. Beat the mixture with a mixer for about 15 minutes at maximum speed - it should turn white, thicken and increase in volume by a factor of 3. After that, mix the flour, starch and baking powder and sift the mixture into egg mass. Gently stir from the bottom up until the lumps disappear.

Cover the bottom of the split mold with baking paper, and lightly sprinkle the walls with flour, then pour the finished mass into the mold.

Bake at 180 degrees for about 40 minutes.

It smells awesome at the same time =)
Cool the finished biscuit, remove it from the mold and cut it into two layers along the horizontal along the horizontal thread. The lower cake is again enclosed in a rim from a detachable shape.

Next, you need to prepare the apple layer.
Products:
2-3 apples
half lemon juice
3 tablespoons white sugar
1/3 cup brown sugar (can be replaced with the same white)
1.5 tsp ground cinnamon
1 tbsp. l Butter

Cooking:
Peel apples and cut into thin slices. In a bowl, mix the juice of half a lemon, all the sugar and cinnamon, add apple slices to the mixture and mix gently.

Put a spoonful of butter in a frying pan, melt, pour the apple mixture into it and fry, stirring for 15 minutes, gently turning the apples until the sugar turns brown-caramel. We lay the finished mass on the lower biscuit cake in a detachable form, evenly distributing it over the entire width.


The next step is the preparation of creamy caramel mousse.
What we need:
400 ml of cream for whipping 33-35% fat (from a spray can not do)
0.4 cups sugar
2 tbsp. l powdered sugar
1 cup milk
1 stick or several large pieces of cinnamon
3 tsp instant gelatin (not the one that needs to be soaked for 40-60 minutes)
1/4 cup cold water
4 egg yolks

First, beat the cream with powdered sugar for 2 to 5 minutes with a mixer - you will clearly notice when they change their state and become creamy. Then it’s better not to whip, otherwise the cream may delaminate and turn into butter and whey =)
We cover the bowl with cream and put it in the refrigerator for now, and take it for caramel. To do this, pour 0.4 tbsp of sugar into 2 tbsp. spoon to the yolks, and put the rest of the sugar and cinnamon sticks in a saucepan and melt, stirring, over medium heat to an amber color. Without burning the caramel, pour the milk into it - everything hisses and the caramel immediately freezes, but it's nothing. Stir further, and it will dissolve in milk.

Bring the milk to a boil, remove from heat and throw pieces of cinnamon out of it.
After this, beat the yolks with the sugar set aside. Pour caramel milk into the yolks with a thin stream, stirring vigorously, put the mixture on medium heat and stirring constantly, bring to a boil - but do not boil! And then the yolk will curl. The mixture should thicken to a sauce, it will take about 5 minutes.
Dissolve the soaked gelatin over low heat or in a microwave and pour into the egg-milk mixture. Stir thoroughly, add whipped cream into the mixture and stir again.
Pour the resulting mixture onto apples in a detachable form, cover with a second biscuit cake and refrigerate. After that, remove the collar of the split shape.

So, the most important thing remains - design =)
You can print the Apple logo on a printer (I have a form for a cake with a diameter of 28 cm, therefore I need to enter the logo in this diameter), put a stencil on the cake, outline and cut with a knife. But I didn’t have a printer, so I had to draw by eye%) A bitten off piece can be identified with a suitable glass / saucer size. A piece of cake is cut from a bitten piece. The edges of the biscuit are slightly rounded to achieve the apple effect)

Next, you need to pour the cake with icing. It was thought that I would buy ready-made chocolate or sugar glaze in the store, but bypassing all the major Moscow supermarkets I found joyless facts: the finished culinary semi-finished products almost disappeared from sale in Moscow = (I had to come up with an alternative. I bought three 100-gram tiles of white chocolate for the glaze, but you can make the glaze of powdered sugar and lemon juice (the recipe can easily be found in the internet).
Tiles I broke into pieces and shoved in the microwave for 3 minutes, then stirred the resulting slurry and flooded her what t. Frozen excess glaze from the bottom of the plates had to cut and remove (right in the mouth :)).
But the result was unsatisfactory - the glaze was rather matte and did not give an applelogo effect. I had to come up with additional tricks. To achieve transparency, 2 bags of transparent gelatin filling for the cake were needed (sold ready-made in bags). I mixed the first with a glass of milk, heated according to the recipe on the back of the bag and filled the cake with this mass, a white glossy layer a couple of millimeters thick turned out. I did the same with the second one, but took a glass of clean water (as an option - you can take clarified apple juice) - we get the same transparent layer. At this stage, the results suited me, and the experiments were completed =)


If you move not only to read the multibook, but even apply them in your life (for which you should undoubtedly be a foodie) - I wish you good luck and pleasant tea drinking with the resulting cake =) If you follow the instructions, the tasters will be successful - I guarantee;)

Congratulations to you dear men! =)

Note: gimlis told me here that it’s better not to use white “Ritter-sport” for melting - it gets crumpled. In general, it is better not to overheat the chocolate during melting, otherwise crystallization begins. I grabbed the first tiles that came across (there was air chocolate, I don’t remember the name) - but I was lucky, everything melted normally =)

PS: I apologize for the quality of the photos - there was no camera, I had to shoot my PDA on a 2-megapixel camera.