"Inneta" cake with caramelized apples

I have no information on the weight.

Eeeeh!

Sveta, I have numbers.
Did everything according to the recipe. Only the shape I had was 28 cm.
Full serving for 4 eggs
Weight 2.5 kg. Cake height 7-7.5 cm (depending on the height of the jelly)
100 g chocolate decoration

Oh stop! I remembered what I did to my friends to order! The fee was symbolic, and the weight was about 2 kg. But apples, nuts, and prunes can affect weight.

depending on the height of the jelly)

mousse?
Luda!

Oh stop!

Well, that's another matter !!!!!
Thank you, my darlings!!!!!!

I made this cake too. When I was making caramel sauce, I curled it up. Beat it with a mixer, became homogeneous, but liquid. I tried to boil it again, to make it thicker, curled up again. She did not torture him further. Beat and cool again. The mousse turned out to be delicious, only I could not smooth it out exactly on the cake, everything was early in small waves. Therefore, I did not pour the jelly, because the jelly is translucent and a curved surface will be visible through it. In connection with all this, several questions:

1) What should be the caramel sauce? (it would be nice to see the photo)
2) Mix the sauce and cream with a spoon or mixer?
3) Should the mousse be watery, so that it spreads smoothly or not? I had to spread it with a spoon.


Thank you very much for the recipe. I will do more.

By the way, I got it 2 kg. But I had less apples than the recipe, while I peeled them, the children ate half.

Elena, I have already curled the sauce twice (I prepared this cake and just a caramel sauce). The milk was normal, not sour. And I was just taking a photo of my caramel sauce. By the end of cooking





after beating with a blender

.

IRZA thank you very much for the recipe and for the MK. I have never exhibited anything - these are my first culinary cakes and I swung at two cakes at once. I baked my husband for his birthday - one for work, the second for home. I was very afraid that it would not work, but it was too late to retreat and that's what happened. Do not judge strictly - I am just learning. At work, the employees liked the cake (they asked for a recipe). Anyone who is afraid - do not be afraid and dare. The first pancake is not quite lumpy. THANK YOU.

I can't insert a photo

Allow me to intervene - the sauce can curdle in the case when the caramel itself is dark, as it gives an acidic reaction, respectively, the milk curdles

Irisha !!!!! I got a cake with a decor from Wet meringue (about 350 g) weighing 2990 g! But!!!!! I used three layers of biscuit !!!!!!! I applied a little plaster on the sidewalls, in a very small layer, so that the MB would not slide off the mousse.!
I don't know, do you need a photo here?

[Svetochka]

Svetochkaas you wrote on time! I am just planning on Saturday for my little sister to make a 2-tiered anniversary cake, in the lower one there will be "Internet". I also think about making soufflé between biscuits. Tell me, did you have a layer of chocolate cream and a layer of soufflé?

p. from. Did you sculpt such a beautiful inscription by hand?

[Irin!]

Irin! Well?! The customer unsubscribed, you read - is it all for you ?!

I also think about making soufflé between biscuits. Tell me, did you have a layer of chocolate cream and a layer of soufflé?

Yes, I had chocolate cream (almost Tafita) and soufflé between the first layers, only I reduced it by the amount of cream to 350 ml and took 2 yolks instead of 2 eggs. All the rest was unchanged. There is not much sugar there, and there is a little more gelatin, and on top there is another layer of biscuit to keep its shape better.

Is it really possible to let cakes with soufflé down? I don't understand anything about multi-tiered cakes here, I'm interested ...

p. from. Did you sculpt such a beautiful inscription by hand?

No, well, I can write beautifully ... but it was a stamp!

[Svetlan]

Svetlan, wanted to write right away, and then how distracted or distracted

Is it really possible to let cakes with soufflé down? I don't understand anything about multi-tiered cakes here, I'm interested ...

You can, most importantly, use a system of substrates and tubes. Well, to make soufflés, mousses between biscuits (you yourself took this fad into account).

I still made my sister a cake for the anniversary, modeled on the cake Mistresses .

The lower tier was the Internet.
I'll tell you about some of the changes.
I had at most 250 g of fatty cream, so sour cream was used ... Whipped the cream well, added sour cream and a couple of tablespoons of powder, and then the custard base.
Melted the caramel by adding a spoonful of water to the sugar. The caramel didn’t cook as quickly, but the risk of burning (some distracted here), etc., was minimized.
Mixing eggs with sugar, I added 2 tsp. instant coffee... As a result, the mousse had a light hint of coffee, rather it even resembled a cappuccino or latte.

Girls, when asked about the color of caramel, caramel sauce and caramel-egg mixture, I will show the photo in stages

1.caramel


2.milk with carmel at the beginning


3.caramel milk


4. eggs with sugar


5.Egg-caramel mass at the beginning of cooking


6.Egg-caramel mixture after cooking

Irish, I am grateful to you again, and with the question, if you mix cream with sour cream, then the ratio is 250 gr. cream, and take the same amount of sour cream? And even when I was making a cake, adding milk, the question arose, and how many grams do you have in a glass?



Of course not handsome, well, I try.

Irishka, Thank you very much from our whole family !!!!

I bring my report and impressions of the cake.
The recipe lay in the tabs and now the turn came and the reason appeared. I baked it for my men - husband and son. The tasters liked the cake. But all my requests to describe its taste received an answer: "Tasty, soft, sweet. There is a coffee aroma. Bananas in the middle are harsh." Therefore, I will rely on my impressions. I baked in a 26 cm mold and it seemed to me that the biscuit would be enough for 3 eggs, since the cakes were not soaked well enough, although there was a glass. The mousse was made with 375 ml of cream, because that was the package. Therefore, the mousse layer in the photo is not high enough. What confused me was the caramelization of apples in butter. I really could smell the aroma of fried butter. Has anyone tried this with refined vegetable oil? Or did I do something wrong? And one more thing: the apples were sweet, so there was not enough acidity, although I added lime juice. Conclusion: I will do more and will offer clients.

The cake is very tasty, interesting, conquers a variety of structures and aromas

Lidochka, well done! A piece of credit, I'm glad I liked the cake.

Girls, my cake cut ... delicate, fragrant, delicious .... Thanks for the recipe!

Finally I tried this recipe! How long have I looked at him
True, I had to compromise - for a long time I promised my husband bird's milk, so I made the bottom of the Internet, and the top of the Bird is on agar. Mirror glaze on top. I made the bird and the glaze for the first time - very good. worried!
But in my opinion, everything worked out! What I'm incredibly happy about!





In the chocolate layer I went to ganache (it is for leveling under the glaze) and chopped hazelnuts. A strange thing - I was frying the nuts, but in the cake there was a feeling that they crunched like raw and there was no obvious taste of hazelnuts. So you don't have to bother with hazelnuts and put ordinary walnuts.

When I caramelized the apples (a damn word!), I was ready to lick the whole frying pan after them. In the cake, the apples did not draw attention to themselves, but were very good. a good addition!

In general, I am happy as an elephant! (it's a pity that there is no such smile!) I will definitely try it with mousse!

I went to thank the author!

Yulia, it is not a sin to pamper your husband with such a cake! Everything turned out gorgeous! Smart girl

Yulia, it is not a sin to pamper your husband with such a cake! Everything turned out gorgeous! Smart girl

Thank you for your kind words!

[irza]

irza, IrinaThanks a lot for the cake recipe! I decided to choose your cake as the first one to start learning ...))) I looked closely and read the recipe for a couple of months. So I bought a mixer and baked the first vanilla in my life with boiling water. ) And then I put together a trial version of your cake! I, of course, turned out to be too home-made, but unusually delicious. Caramel apples, chocolate layer - that's something. By the way, I added my boiled plum syrup to the chocolate layer. The taste of chocolate with prunes! The mousse is a little soft, I will put more gelatin. And on the cakes, 28 cm of mousse was not enough distributed. We need to increase the number another time. Definitely, I will repeat it, and definitely with coffee jelly next time!
Here is my modest yummy, please do not judge strictly.) irza, thank you!

Girls, everyone, Good evening! Please tell me, if I make 2 rows of biscuit, and in the middle there is a mousse, can I put some mastic on it all (I want to cook a cake with "Masha and the Bear") ?? Or will it be hard? Tell me please! I'm just new and I'm starting to cook, a lot of aspiration and desire! Thanks in advance!

Albina, everything will work out. In this way, I collect this cake both under mastic and under cream. It is necessary to level it under the mastic only with an isolating cream.

Good afternoon everyone! The cake turned out, though I screwed up the top, but the mousse is super, though from the second time (since I did not know that the cream should be whipped at a low speed) I will throw off the photo later. Thank you so much! And I want to ask you for help, because I don’t know where to turn to with my question (I’m still bad on the site, but I don’t have time). I need to cook a 2-tier cake! I made a biscuit. What to put inside? which cream is better to choose? And I want a new mastic, elastic (I make marshmallows from marshmallows), maybe there is some kind of a proven recipe? Thanks in advance!

[Albina]

Albina, about the filling, it's of course a matter of taste. But you can check out the cake cut topic for inspiration. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=194632.0
For covering I use chocolate marmyshkovy mastic. For me, it is elastic and easy to work with, the main thing is not to shift the powder. It should be borne in mind that after curing the chocolate cools down and the mastic will be harder.

thanks for the advice! I cooked up a Shalotte cream, it turned out that it was liquid or not, caramelized nuts and meringues, I also wanted your soufflé, it didn't work! I was very upset! I sin on the cream!

and how to paint chocolate mastic?

If on white chocolate, then in the usual way. But just keep in mind that the original mastic is not snow-white, so the color is distorted.

My second cake ... It's crooked, I can see it, but the soufflé and layer, and the biscuit came out great! And very tasty. And the size! I have a shape of 28 cm, so I have to bake big cakes.))) I fell for our wedding anniversary with my husband.







My chocolate jewelry stuck tightly to the file, I had to scrape it off with a knife and put the crumb on the cake. Still to learn ... Took Babaevsky Lux - 52%. Not the one? Or is it not the chocolate?
And in shock. interlayer added blanched walnuts and prunes, and a little hot water - everything was mixed with a hand whisk, very good filling and a lot. And again the smell and taste of prunes in chocolate!

The cake is successfully made and eaten. I am very critical of the cakes, many are not tasty to me, but this one is worth praise. Everything in it is harmonious, each component complements each other. Even, perhaps, tastier for my "favorite". The cake is worthy of a celebration!

I have been looking closely at the recipe for a long time, finally decided to bake.Tell me, how long can a finished cake stand without losing quality? If you do it a day before serving, nothing will happen to the soufflé? or with apples

I think everything will be fine! I usually pick it on Friday, treat it on Saturday, and finish it on Sunday.

Thank you very much for your prompt reply. Everything lived up to the holiday wonderfully. In the chocolate layer there are alcoholic prunes and walnuts. The cake is delicious, rich and light. I wanted a more caramel flavor of mousse, but this is most likely my flaw. All guests liked it! Excellent, not trivial cake. Thank you!

[Irina]

Irina, I am very glad that the cake made me happy! Bake for health

Thanks for the delicious recipe! was successfully tested for Easter, definitely needs to be repeated !!!! # album = lastupby & cat = 0 & pid = 196704 # top_display_media

Here I am now sitting in front of a computer and do not even know where to start. The fact is that I have been looking at this recipe since 2014, and my feelings were very contradictory. On the one hand, it is very beautiful and I want to repeat it, on the other, well, we do not like musa. And now, two years later, I made up my mind. Baked strictly according to the recipe, biscuit VK, milk chocolate and walnuts went into the interlayer, I cut the apples coarsely, about 1-1.5 cm thick, the musse was strictly according to the recipe, collected in 24 cm form, having previously increased it with foil, decorated with cherry jelly and white chocolate. It turned out to be a mega-cake, very tasty, tender, fresh, eaten in the evening and asked for more. I didn't even have time to photograph.
The next day I repeated it, only corrected the proportions to my shape and, as an experiment, added not apples, but strawberries, it turned out also very tasty. The opinions of the tasters were divided, some with apples liked it more, some with strawberries, for my taste both options are wonderful!
Well, and a photo for clarity:

[Maria]

Maria, well, a very tempting slice with strawberries! Thank you for the trust in the recipe and the new experience. The Frezier cut is similar. But for me mousse from the Internet tastes better.

I agree that the mousse is tastier, and the chocolate layer fits very harmoniously, well, but the appearance is a matter of assembly and design. Thanks for the recipe!

The cake is super!

Liked the coffee fill !!

I looked at how to caramelize apples and found this cake, an unusual combination. One of these days I will send a parcel to my daughter, a student, so the question has matured: is it possible to freeze the mousse?

the cake was in a hurry, there was no cream in the refrigerator, replaced with sour cream. I took half a portion of the cream products. Biscuit on boiling water. Impregnation frozen strawberries

I also baked it 3 years ago, but only now I decided to put it on display. it's a pity only the photo didn't work