"Inneta" cake with caramelized apples

Category: Confectionery
Internet cake with caramelized apples

Ingredients

Biscuit base:
eggs 4 things.
sugar 1 glass
flour 1 glass
baking powder 1 tsp
vegetable oil 3 tbsp. l
boiling water 3 tbsp. l.
vanillin
Chocolate interlayer:
butter 100 g
chocolate 50 g
nuts, prunes optional
Caramelized apples:
medium apples 4-5 pcs.
sugar 3-4 tbsp. l.
cinnamon 1 tsp
Mousse:
cream 30-35% 500 g
sugar 1/2 tbsp.
eggs 2 pcs.
milk 1 tbsp.
gelatin 15 g
For decor:
coffee jelly:
sweet coffee with gelatin
chocolate chips
curls
Impregnation of biscuit: 1/4 Art.
sugar syrup
sweet coffee
alcohol
------------------------------------- -----------------
Biscuit tin Ø = 26 cm

Cooking method

  • For a long time I gathered with thoughts and strength to issue this recipe. But then there was a reason - DR dear mother-in-law, and promised the girls, so accept.
  • In a local pastry shop for a long time I pampered myself with a similar cake. I always wanted to repeat it, but I was afraid. But, as they say, the eyes are afraid, but the hands are doing. A couple of days on the Internet and the "Internet" cake was born)). We can say that the cake is prefabricated. But this does not diminish the taste and charm of it.
  • Of course, the cake is not everyday, not for every day, as it takes time. But the result is worth it.
  • We will strive for such a cut
  • Internet cake with caramelized apples
  • So, let's begin.
  • 1. We need a biscuit semi-finished product - 2 thin cakes. You can use your favorite light biscuit recipe. My favorite is Boiled Vanilla Vanilla on boiling water ... I used a Ø 26 cm dish and a serving of biscuit for 4 eggs. You can bake a biscuit in advance to save time.
  • Internet cake with caramelized apples
  • 2. For a beautiful cut and a richer taste, connect the biscuit cakes with each other with chocolate cream, not forgetting to soak them.
  • The easiest option for a layer is to melt the chocolate and add butter to it, whisk / stir lightly. Walnuts and prunes complement this layer. But this is not for everybody.
  • Internet cake with caramelized apples
  • 3. Now let's prepare the apples. Mine, cut into slices (not small) and clean. Mix our apples with sugar and cinnamon in a bowl
  • Internet cake with caramelized apples
  • Next, warm up the skvorok with a piece of butter. Gently spread the apples in one layer. We keep them until the sugar melts and softens slightly.
  • Internet cake with caramelized apples
  • 4. After caramelizing the apples and before making the mousse, I do the first stage of assembling the cake. Why now? Because the apples are best placed on the crust while the caramel is hot.
  • We put a split ring on the plate and put the first layer of biscuit. Soaked, laid out a chocolate layer, covered with a second biscuit. If we have prepared a lot of impregnations, we use them, if not, then immediately spread the apples. We send to the refrigerator.
  • Internet cake with caramelized apples
  • 5. Now let's get down to the mousse.
  • Pour gelatin with cold water and let it swell.
  • In the meantime, let's prepare the custard base. We have caramel mousse, Bavarian, based on Pierre Herme. You can't do without caramel here. In a heavy-bottomed saucepan over low heat, melt 1/4 tbsp. sugar to amber color
  • Internet cake with caramelized apples
  • Pour in warm milk and let the caramel dissolve, which will take in a piece.
  • Internet cake with caramelized apples
  • In a separate bowl, mix the eggs with 1/4 tbsp. Sahara. Pour the caramel milk in a thin stream and mix intensively. Pour the egg and caramel mixture back into the saucepan and return it to the stove, stirring constantly
  • Internet cake with caramelized apples
  • Bring the cream to thickening over low heat, but do not boil!
  • Internet cake with caramelized apples
  • After a couple of minutes, add the swollen gelatin and stir until dissolved.
  • While the custard base is cooling, beat the cream until soft peaks. Gently mix the custard with the cream. Bavarian caramel mousse is ready!
  • 6.We take out our cake and lay out the mousse. We send it back to the refrigerator.
  • In principle, our cake is ready, it remains to remove the split form and that's it. But, if you want to surprise the guests and decorate the cake, I suggest pouring it with coffee jelly. To do this, pour 5 g of gelatin, pour cold sweet coffee (1/2 tbsp.), Let it swell and then warm until dissolved. Pour our cake
  • Internet cake with caramelized apples
  • We put the cake in the refrigerator and put something under one side (I put a pack of mayonnaise, ketchup, etc.) to get a beautiful color transition
  • Internet cake with caramelized apples
  • 7. Decorate the cake with chocolate, caramel decor, prepared in advance.
  • For a quick hand, I put on such curls
  • Internet cake with caramelized apples
  • As a result of all our efforts, we will get such a tasty morsel
  • Internet cake with caramelized apples
  • Help yourself!

Note

A lot of text, I wanted to paint everything, but believe me, the cake is worth the effort. It is easy to eat, apples and mousse add softness and tenderness, and a biscuit with chocolate cream ennobles and nourishes the cake as a whole. It is not a shame to accept guests with such a cake and to visit. My mother-in-law was delighted.

p. from. If you don't want to mess with the mousse, you can use the Coffee-Caramel Cream Coffee-caramel cream.
Caramelized apples are successfully combined with sour cream + gelatin and honey biscuit

The recipe for Bavarian mousse and apple carmelization is taken from the website 🔗.

Galleon-6
WHERE IS THE METHOD OF COOKING
Yulia
Quote: Galleon 6

WHERE IS THE METHOD OF COOKING

Will be, everything will be
Rezlina
That's so beautiful!
How did you make the cake decorations?
irza
Quote: Rezlina

That's so beautiful!
How did you make the cake decorations?

Thank you, I tried.
I painted the chocolate decor with melted cornetic chocolate on parchment
AlenaT
And I really like the color gradient!
Very nice!
And I already want to try)))
Chef
Surface gradient beyond praise
Kamusik
Ira, I already understand for sure that this cake is to my taste! Super! I took it to the bookmarks.
Apples, as I understand it, should be green?
alfa20
Great recipe! We'll have to put it in the first place, you just need to have the courage to recruit such beauty to repeat! Apples, caramel, biscuit ... mmm ...
Twist
Irina, the cake is super !!! And special thanks for the idea of ​​creating such a great cake coating!
lu_estrada
Ira, the cake is super! And the cover is so intriguing ... mmm
irza
Oh, how joyful and pleasant it is to read your comments and receive thanks. So it was not in vain that I tried. Frankly, it was much more difficult to draw up a recipe and describe the process in an accessible way than to create this cake.

Quote: AlenaT

And I really like the color gradient!

Quote: Chef

Surface gradient beyond praise

Exactly the gradient! And in my head this word is spinning, spinning, but it will not get out. Spectrum, transition, ... gradient!

Long ago I tried this effect with red jelly on a white soufflé. But with the caramel color, the gradient is really nice and eye-catching.
irza
Quote: Kamusik

Ira, I already understand for sure that this cake is to my taste! Super! I took it to the bookmarks.
Apples, as I understand it, should be green?

This time my apples were red, but crispy. It seems to me worth taking those that will not turn into mashed potatoes immediately.
Quote: alfa20

Great recipe! We'll have to put it in the first place, you just need to have the courage to recruit such beauty to repeat! Apples, caramel, biscuit ... mmm ...

Be sure to try! Moreover, there are so many holidays ahead.
My husband ordered this particular cake for the New Year because, as he put it, it is easily digestible
The cake is so soulful, for home tea, heart-to-heart conversations
Vilapo
Ira, the cake is made perfectly, you look at the photo and want to try it.Color transition looks very nice. I take pleasure in bookmarks
Lyuba 1955
The very tenderness
MariS
The cake is just amazing!
I can imagine how my mother-in-law was glad to receive such a gift!
Execution impeccable Irina!
fomca
Ira! I bring you my own piece of cake in the subject! Now everything is exactly according to the recipe! Thank you for bringing us this wonderful light caramel cake.

Chocolate cream with walnuts.

And I also liked the fact that any cut off piece turns out to be beautiful in this cake!

Internet cake with caramelized apples
MariS
Svetik - you have already baked the cake! Awesome! How beautiful - bravo !!!
A piece indeed, seductive ...
What are you all craftswomen, girls!
fomca
Quote: MariS

Svetik - you have already baked the cake! Awesome! How beautiful - bravo !!!
A piece indeed, seductive ...
What are you all craftswomen, girls!

Marin! No! I baked the cake before. I just talked with Irina and she expressed her thoughts, which "captured" me and carried me forward! Well, the recipe was waiting for its turn, while the hostess brought it to life and put it on the public eye!
Kamusik
And I have already baked!
irza
Quote: Kamusik

And I have already baked!
What a good girl! Will you show the photo?
nink
irza, the cake is good! (y) Thanks for the recipe, and I really like caramelized apples too, I just "fell in love" to make with cane sugar + lemon juice. Only this is from the "other opera", there is freshness + sourness.
Scarlett
I just have no words, WHAT Cuts !!!!! Seems to me, girls, this cake will be just right for the New Year !!!!
irza,
Kamusik
Quote: irza

What a good girl! Will you show the photo?

But how! Ira, no words to tell you how you liked the cake! I regret that I did not take a photo of my husband, who was just rolling out from the table, but a piece I finished a piece! The cake is wonderful, thanks for sharing the recipe! Yes, I also want to say that the cake is not difficult to perform, which is also very important! And now the report

Galleon-6
What a miracle
irza
Tanyusha-Kamusik, this is kusmanchik! Good. Thank you dear for taking the risk and sharing your impressions
Quote: nink

irza, the cake is good! (y) Thank you for the recipe, and I really like caramelized apples too, I just "fell in love" with cane sugar + lemon juice. Only this is from "another opera", there is freshness + sourness.

It's my pleasure, Ninok!
I sprinkle with lemon juice when the apple variety quickly darkens when peeled. And so apple acidity is enough for me. And here is the question about cane sugar. You mean brown sugar? Or is there another secret

Quote: Scarlett

I just have no words, WHAT Cuts !!!!! Seems to me, girls, this cake will be just right for the New Year !!!!
irza,

Tan, you are 100% right! For the New Year holidays, the cake will fit just right. Be sure to please your loved ones on occasion
Kamusik
Quote: irza

Tanyusha-Kamusik, this is kusmanchik! Good. Thank you dear for taking the risk and sharing your impressions

Ira, you won't believe, this is ALL that remains! Yesterday I did it, today I tried it. She treated her a bit to my neighbor, tried it herself and ... my husband tried it. I also wanted to say that the layer was Tafita cream with nuts. Before that there was a chessboard, so the cream remained.
irza
Oh, I'm abusing Tafit! I do not even doubt that she successfully fit into this cake!
inucya
Ira, here is my report, very tasty and light cake !!!

Internet cake with caramelized apples
irza
Quote: inucya

Ira, here is my report, very tasty and light cake !!!
Super! Inusya, thanks for the report! Tell me, how are your loved ones? Did you like apples like this?
Olga y
Thanks for the recipe and detailed description. : rose: I love soufflé, but I want to learn how to make it even more. Please teach me. I tried to make a soufflé once and ruined the expensive cream. Whipped the cream cold and added loose gelatin br at high speed of the mixer. temp .. All the gelatin wrapped around the whisk, and what was not wrapped in grains spread over the cream. Grabbed the gelatin in cold cream right? How to do it right?
inucya
The apples turned out to be sweet with a slight sourness, they refreshed the cake - everyone liked it, even the husband who does not like apple pies!
irza
Quote: Olga y

Thanks for the recipe and detailed description.: rose: I love soufflé, but I want to learn how to make it even more. Please teach me. I tried to make a soufflé once and ruined the expensive cream. Whipped the cream cold and added loose gelatin br at high speed of the mixer. temp .. All the gelatin wrapped around the whisk, and what was not wrapped in grains spread over the cream. Grabbed the gelatin in cold cream right? How to do it right?

Olga, glad that they dropped by our place.
As for the souffle, everyone has questions and problems, at least many have gone through it. And including me. I remember one of my first custom-made wedding cakes, about 11 kg, they asked for yoghurt cream with gelatin. I agreed. I'm afraid to even remember how many liters of yogurt went down the pipe due to the fact that
Quote: Olga y

... All the gelatin was wrapped around the whisk, and what was not wrapped in grains spread over the cream.

Now I understand that the cause may be a sharp temperature difference, little liquid in gelatin, poorly dissolved, viscous gelatin.

As for the soufflé in this recipe, the risk of getting a bad result is minimized.

Quote: irza


After a couple of minutes, add the swollen gelatin and stir until dissolved.

While the custard base cools down, beat the cream until soft peaks. Gently mix the custard with the cream. Bavarian caramel mousse is ready!
That is, we combine the swollen gelatin with a warm custard base. In a warm environment, it will not be picked up by threads, or flakes, but rather evenly dissolve.
And then add the custard base with gelatin into the whipped cream. I do this in a stationary mixer at low speed.

I wish you good luck and look forward to a good result! This mousse is also good as an independent dessert in bowls. Mine are called "Bird's Milk"
Olga y
Thanks for the clarification! I'm afraid all the same, as I remember my shaking from contemplation of the resulting gruel ... horror, come up, but I'm afraid to start there!

Quote: irza

This mousse is also good as an independent dessert in bowls. Mine are called "Bird's Milk"
Vooot !!! How I love it all! Eh, I just want to learn. I select recipes for the new year. this cake is hooked! I want very much. I promise one thing, I will try! And I will definitely write what happens. Another question. Apples as we are not very good, the idea of ​​replacing them well, for example, with tangerines slices from compote will pass? To bathe the slices in caramel or chocolate, will it work out or will it be wrong? Maybe peaches?
Kamusik
Olya, I'll tell you my opinion. The apples in this cake are not specifically felt, if you do not say that there are apples there, you may not understand. Tangerines and peaches are not quite the topic here, IMHO. As a last resort, maybe pears ... But pears also need to be picked up (by variety), not any will do. But, this is my opinion! Good luck.
Olga y
Thanks for the science, otherwise the fountain is stormy. And what with what in combination, I'm not quite in the subject. Apples, which means apples, will be made strictly according to the recipe. Thank you all, girls, what would I do without you? I've started to bake homemade cakes because of you, I've seen enough. I love you all
Natka8
Ira, thanks for the recipe! Very nice cake! Tell me, how did you apply shokokroshka to the end of the biscuit and when (before pouring the soufflé or after taking it out of the mold)? Also, what is the height of the cake? Thank you
irza
Quote: Natka8

Ira, thanks for the recipe! Very nice cake! Tell me, how did you apply shokokroshka to the end of the biscuit and when (before pouring the soufflé or after taking it out of the mold)? Also, what is the height of the cake? Thank you

Always happy to share. Thank you

I applied Shokokroshka only where there was a biscuit to cover the rough edge (I did it with my hands, gently pressing it, after getting it out of the mold). If the sidewall of the cake is visually obsolete, then you can do without powder.
The height of the cake for me is limited by the height of the split ring - almost 9 cm (the usual cake mold is slightly lower, approx. 7 cm).
Natka8
Thank you so much
olesya26
Internet cake with caramelized apples
Irinka THANKS !!! Delicious Only next time I'll do it without cinnamon. She did everything in the cake for me according to the recipe, as for me she hammered the taste of mousse and chocolate.And even when I combined caramel with a whipped egg, my niche did not thicken, I did not deviate from the recipe.
irza
Quote: olesya26

Irinka THANKS !!! Delicious Only next time I'll do it without cinnamon. She did everything in the cake for me according to the recipe, as for me she hammered the taste of mousse and chocolate. And even when I combined caramel with a whipped egg, my niche did not thicken, I did not deviate from the recipe.

Olesya, very glad that I made a cake! And spices are a matter of taste, you can always change for yourself

Quote: olesya26

And even when I combined caramel with a whipped egg, my niche did not thicken, I did not deviate from the recipe.

And after combining the caramel milk with the egg mixture, did you forget to return it to the stove and boil it?
olesya26
Quote: irza

Olesya,

And after combining the caramel milk with the egg mixture, did you forget to return it to the stove and boil it?
no, I didn't. And it should thicken strongly, well, in order to know for the future
The husband told him next time separately pour caramel apples with mousse
irza
Quote: olesya26

no, I haven't forgotten. And it should thicken strongly, well, in order to know for the future
The husband told him next time separately pour caramel apples with mousse

I can't say that it is very thick, gelatinous, but a spoon is not worth it. With whipped cream and gelatin, all the normul then turns out.
Oles, here I am examining your cake and I cannot understand - were your apples soft after caramelization? And what about the cream mousse?
olesya26
Quote: irza

I can't say that it is very thick, gelatinous, but the spoon is not worth it. With whipped cream and gelatin, all the normul then turns out.
Oles, here I am examining your cake and I can not understand - were your apples soft after caramelization? And what about the cream mousse?
Yes, with cream and gelatin, then everything turned out ok. I made it in a mold with a diameter of 28, and a biscuit for 4 re eggs, everything is as in the recipe, the cake turned out to be not high, but I liked it. The apples were really hard, winter variety, I had to hold them under the lid. They are soft, it just seems so in the photo. The only moment is caramel with eggs, it turned out like caramel in density before combining with eggs: girl_haha: Oh, I don’t know if it’s clear whether Irin wrote THANKS !!! my husband and I liked the cake VERY DELICIOUS !!! These small lovers of sweets were doing more
irza
Oles, the main thing is that everyone is happy! And the height decreased due to the large diameter, but larger pieces were cut))
VikaS.
Girls, we have a huge problem to find the cream of the specified fat content, the maximum that we have met is about 21%. Maybe you can think of something? I so want to try it!
P / S And special thanks for the cover!
Kamusik
If they are for whipping, then they will pass! I did it with 26%.
ychilka
THANK YOU SO MUCH! Delicious.
I saw the recipe at 14-00, at 18-00 we were already drinking tea, my husband ate a quarter of the cake! Made in 1/2 portions, weight 1270g.
Internet cake with caramelized apples
irza
Quote: VikaS.

Girls, we have a huge problem to find the cream of the specified fat content, the maximum that we have met is about 21%. Maybe you can think of something? I really want to try it!
P / S And special thanks for the cover!
Do you sell homemade thick sour cream? Or take the highest fat store. Only, perhaps, sugar will need to be added.
irza
Quote: ychilka

THANK YOU SO MUCH! Delicious.
I saw the recipe at 14-00, at 18-00 we were already drinking tea, my husband ate a quarter of the cake! Made in 1/2 portions, weight 1270g.

Yulechka, well, you are nimble! I did it so quickly! This is an example for those who doubt and find the recipe time consuming)). And the best part is that the men of the "Internet" like it no less than the girls!

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers