Apple and nut cake from Maria Gaykova

Category: Confectionery

Kitchen: Slovak

Ingredients
Cakes
Chicken egg	6 pcs
Powdered sugar	300 g
Cocoa powder	20 g
Apples, grated	250 g
Chopped nuts	150 g
Wheat flour (high quality)	100 g
Baking soda	7 g
Filling
Milk	0.15 l
Granulated sugar	200 g
Cocoa powder	20 g
Butter (82.5%)	200 gr.
Inventory
Detachable form d = 26 cm or two forms of d = 20 cm (then there will be two cakes)
Oven 160оС

Cooking method

In my hands again the book of Maria Gaykova "Confectionery". The recipe for this cake looked so simple that it seemed like I would have a masterpiece dessert in a matter of minutes. It wasn't like that. On the first try, I got an unbaked cake. From the second - something came out that was not whispered aloud. And only by the third time I realized what the catch was. And on the fourth and fifth approaches, we got an amazingly tasting cake.
I deliberately did not make the filling from the classic recipe, and prepared my own. The taste won a lot, and the calories were lost to the delight of the guests.
Comments on products and changes in the recipe (filling)... Apples for the cake need sour (Antonovka, Bogatyr - the more sour, the better). Peel the apples, grate them on the finest grater and put them on a sieve. Allow the juice to drain by gravity, and weigh the remaining pulp (250 g) into the dough. It is important to drain off excess juice, otherwise the dough will be dull! I took walnuts, because they are very fragrant and baked goods with them taste very harmonious. Chop the nuts with a knife, but not very finely. Fine sugar is fine in the dough instead of powdered sugar. And instead of soda, it is better to put baking powder for the dough. I took eggs C0. Keep in mind that 6 eggs will make the cake larger. If you want small, then cut the food in half. About sugar. I did not hesitate to reduce the sugar in the dough to 160 grams and nothing bad happened. The biscuit rose and kept its shape perfectly.
Replacement of filling: 250 g whipping cream, 80 g dark chocolate, 150 g whipping cream, a bag of vanilla sugar
or
500 gr whipping cream, 1 tbsp. l. grated chocolate, 1 bag of vanilla sugar.
Replacement for sprinkling (instead of biscuit crumbs or in addition to it): take chopped nuts mixed with grated chocolate.
Now how.
Cakes
From the author: "Egg yolks together with sugar are ground until a thick white foam is obtained, cocoa, grated apples, chopped nuts are added to it; mix the mass, then add, slightly stirring, egg whites whipped into a thick protein foam, flour together with baking soda. Ready dough. Spread out in a greased and floured cake mold and bake in a moderately warm oven over low heat.The finished cake is cooled, cut across into two layers of the same thickness, spread with filling and joined. Top and edges of the layers are also coated with filling, sprinkled with grated chocolate and decorated with your own discretion. "
From the Snake... And now I will tell you how to make a wonderful cake so as not to be disappointed. There are no step-by-step photos, since the process is not complicated.
Sift the baking powder and cocoa into a bowl. Place the nuts in the mixture and mix well. Prepare the dish and oven. In the form, grease with oil and sprinkle with flour only the bottom (if you are still afraid, then the sides, but about 1 cm from the bottom). This is necessary in order for the biscuit to "stick" to the walls of the mold when baking. After baking, the biscuit is very easy to remove.
Divide the eggs into whites and yolks. Whisk the yolks and a third of the sugar into a gooey white cream.Whisk the whites with the rest of the sugar. Beat the whites gradually, adding sugar in portions. You can add a teaspoon of lemon juice. Whisk until firm and shiny. When squirrels do not flow from an inverted bowl and stick well to the whisk, the squirrels are ready.
Mix the grated apples and dry mixture (flour with cocoa, baking powder and nuts) into the yolks with a mixer. Then stir in the proteins in portions with a spatula (I stir in four portions). Stir in gently from center to edge to avoid setting the proteins.
Pour the dough into the mold immediately and place in the oven for 1.5 hours. If you bake the whole portion of the dough in a mold with a smaller diameter than 26 cm, then add another 15 minutes, but check the readiness first.
Check the readiness of the biscuit in its center with a torch. Remove the biscuit from the oven. Leave in the mold for 10 minutes. Then run a wooden stick (I have a thin plastic knife) around the edge of the mold and carefully open the mold. Turn the sponge cake over onto the wire rack and remove the bottom of the tin. It should come off easily. Use a brush to brush the sides of the biscuit to remove the crumbs and cool completely by covering with a towel.
Filling.
From the author: "sugar and cocoa are stirred in milk, butter is added, put on fire and, stirring constantly, cook until it thickens. The mass is left to cool, stirring it from time to time."
From the Snake... In this version, I did not prepare creams, maybe I will try it over time. Since guests are constantly demanding diet cakes, I try to lighten the creams. In that sense, the cream is very beneficial.
For chocolate cream: Bring the cream to a boil, put the chopped chocolate in pieces and stir thoroughly until a smooth emulsion is formed. Refrigerate, then refrigerate for 2-3 hours. Then whisk a light cream. In a separate bowl, whisk the cold cream with a packet of vanilla sugar.
For buttercream: Whisk the cold cream with vanilla sugar until crisp. The main thing here is to stop in time, since such a cream is easy to beat.
Assembling the cake.
If a "lid" has formed on the biscuit, then first cut it off to get an even cake. But in my experience at this temperature, the biscuit rises very evenly and "humps" are not formed on it. So I take a grater and peel the sponge cake on the sides and top. The resulting crumb is enough to sprinkle the sides of the cake. To make the cake even tastier and more interesting, chop a handful of nuts, add a tablespoon of grated chocolate, mix with biscuit crumbs and get a perfect sprinkle.
Carefully cut the biscuit with a knife in a circle to mark the layers (cakes). Use a string or string to cut the biscuit into two layers. Spread the buttercream on the bottom. If you made a cream with whipped cream, set aside about half (slightly less) for the coating and decoration, and add a tablespoon of grated chocolate to the remaining cream and stir. Spread the bottom cake with this cream and cover with the top layer.
Use a cutting board to lightly press down on the top crust to level the structure.
Spread the remaining cream over the top and sides of the cake, then sprinkle with cooked crumbs. If you are doing sprinkling for the first time, use a spoon to scatter the crumbs in a circle at the side of the cake, and press the sprinkle to it with a spatula.
Decorate the cake according to your idea of beauty. I have on one cake - it is a nut crumb and chocolate figurines with a marzipan apple. The second cake features tinted whipped cream flowers, the remaining sprinkling in the center, and chocolate sticks.

Rada-dms

Larisa, thank you for your work and desire to achieve perfection! You are an example of how carefully a recipe should be prepared! The cake is wonderful!

Zmeika

Thank you! He's really good. I love that it really is apple, but it's never charlotte. I draw your attention to the fact that the apples must be grated thinly.

Chess word, staboutor to translate a bunch of products to find technology. When will she finally appear in the books ?!

The last photo shows a cutaway small cake. The cake itself is not in the photo (I did not have time to photograph).

Yes, I also want to focus on preparing the form. No need to grease the walls high. Don't follow my rake. Notice the slice of the small cake (no white filling). It has an edge just above the middle. I didn’t cut it (edge) although I should have. This is the result of completely lubricating the mold. But in the photo of the cakes, the whole biscuit is even - I greased and dusty the sides of the form only half a centimeter from the "floor".

Marinuly

Zmeika, the cake is wonderful! I'm taking it to bookmarks.

Guzel62

A very interesting cake. And how is everything described in detail? Just run and becky! Thank you very much.

I love it when everything is clear, detailed, clearly!

Loksa

Larissa, thanks for the recipe and technology! It is very interesting to read and learn new things!

Zmeika

always glad if my research helps someone!

moleka

An interesting cake, if possible, at how many degrees does it still bake, a moderately warm oven - for me it is very vague.
And for buttercream, there is no sugar in the recipe, just vanilla, is that how it should be?

Zmeika

Quote: moleka

then at how many degrees does the oven still, moderately warm oven - for me it is very vague.

Hmm ... in the recipe itself, where about the inventory, I wrote that the oven is 160C.

Quote: moleka

And for buttercream, there is no sugar in the recipe, just vanilla, is that how it should be?

You are absolutely right. These are my personal recommendations, tested several times on guests
If you want sweeter, then put 1-2 tbsp. l. powdered sugar. It is powder. Pre-sift it only. Recently, I don't use vanilla sugar either, but put in a flavoring agent.
If you make chocolate cream, then for my taste, there is enough sugar in chocolate.

And if you make the dough on the book's norm of sugar (300 g), then the cake will most likely turn out to be just sugary.

Wildebeest

Zmeika, Larissa, thank you for the recipe. When baking bread, I like to add apples to the dough, but here apples are in fact in a biscuit dough!
I bookmark it for inspiration. And inspiration should come soon, as apples can go bad.

bnb

Zmeika, Larisonka, how grateful I am to you for your support in purchasing the book by Maria Gaikova (only I call it "Flour Products", 1988 and.).
Received today - enjoy !!!

Zmeika

Quote: bnb

Zmeika, Larisonka, how grateful I am to you for your support in purchasing the book by Maria Gaikova (only I call it "Flour Products", 1988 and.).
Received today - enjoy !!!

This is another book

bnb

Zmeika, Oh, so it means different recipes than yours? Or is it a reprint of the same book?

Zmeika

Quote: bnb