Cake "Caramel-cinnamon apple"

Category: Confectionery
Caramel Cinnamon Apple Cake


Flour 1/2 tbsp.
Starch 1/2 tbsp.
Eggs 4 things.
Sugar 170 g
Baking powder 1 tsp
Caramel apples:
Apples 4 things.
Sugar 100 g
Lemon juice 50 ml
Cinnamon 1 tsp
Butter 3 tbsp. l.
Creamy caramel cream:
Cream 33-35% 300 ml
Sugar 150 g
Milk 200 ml
Cinnamon chopsticks 1 PC.
Gelatin 10 g
Egg yolks 8 pcs.
Apple juice for impregnation 100-150 ml
Nuts (I have peanuts) 100 g
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Detachable form for assembly

Cooking method

  • Incredibly delicate in structure, a successful combination of apple, caramel and nutty flavors with caramel-cinnamon cream ... mmm! Just apple madness !!
  • Preparation:
  • Biscuit:
  • Separate the whites from the yolks. Beat the yolks with half the sugar and vanilla. Mix flour with starch and baking powder, sift. Add flour to the yolks and mix until smooth. In a separate bowl, beat the whites with the remaining sugar until stiff. Add 1/3 of the whipped whites to the yolks mixed with flour, and mix gently, lifting the dough layer by layer, from bottom to top. Add the remaining proteins and also gently mix the dough. Bake in a preheated oven at t ~ 180oC. Soak the sponge cake after baking for at least 12 hours.
  • Caramel apples:
  • Peel and seed apples. Cut into wedges. Fold into a bowl. Mix with sugar, lemon juice and cinnamon. Melt the butter in a frying pan, carefully put the apples and the resulting liquid in the pan and cook over medium heat, gently turning the wedges. The sugar should dissolve, the apples should become translucent with a golden sheen and soft. Transfer the apples to a blender and puree.
  • Creamy caramel cream:
  • Soak gelatin in 100 ml of water and let it swell. Put half the sugar and a cinnamon stick in a saucepan. We put on fire. Without interfering, melt the sugar and bring to a caramel color. Remove from heat. At the same time, in another saucepan, heat the milk and very gently pour it into the caramel, while stirring the mixture with a whisk all the time. IMPORTANT! The milk needs to be hot! Pull out the cinnamon stick. Beat the yolks with the rest of the sugar. Pour hot caramel milk into the yolks in a thin stream, stirring constantly with a whisk so that they do not curl. Then pour the mixture back into the pot and put on fire. Stirring continuously, bring the cream to thickening. Do not boil! Cool to t ~ 40about C. Gelatin to dissolve and add to the cream. Cool down. Beat the cream until soft peaks and mix everything carefully. We use the cream immediately after preparation. He can grab. (I used my own cream in the cream.)
  • Chop and fry the nuts.
  • Assembly:
  • We collect in a ring from the form. Cut the cake into 4 pieces.
  • We put the bottom cake on a dish, soak with juice, spread with 1/3 of the cream;
  • Again the cake, on it the pureed apples, sprinkle with nuts;
  • Again the cake, soak, another 1/3 of the cream;
  • Cake, soak the rest of the cream.
  • We put the cake in the refrigerator for 6-8 hours.
  • We decorate as desired.
  • Caramel Cinnamon Apple Cake
  • Enjoy your tea !!!


The recipe of Marina Vodolazhskaya (Medvedeva).

sooooo delicious! just imagine how delicious it is!
insanely delicious
Well, if it is insanely tasty, you have to make it as soon as possible! Thank you!
she herself saw the recipe on fire, now well, the most, most favorite cake

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