Apple-caramel cake

Name: Apple-caramel cake
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 250 g Sugar; 500 g Whipped cream; 100 g white chocolate; 6 sour apples (about 200 g each); 7-10 Tbsp Juice of 1 lemon; 200 g + 1 tablespoon butter; 1 package Vanillin sugar; 7-10 Tbsp Salt; 2 Eggs (size M); 1 Egg yolk (size M); 300 g Flour; 10 g Baking Powder; 2 TABLESPOONS Cane sugar; 1/2 TEASPOON Cinnamon; 2 sheets Gelatine; 400 g Double cream cream cheese; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil; 7-10 Tbsp Piping bag with perforated nozzle

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

250 g Sugar
500 g Whipped cream
100 g white chocolate
6 sour apples (about 200 g each)
7-10 Tbsp Juice of 1 lemon
200 g + 1 tablespoon butter
1 package Vanillin sugar
7-10 Tbsp Salt
2 Eggs (size M)
1 Egg yolk (size M)
300 g Flour
10 g Baking Powder
2 TABLESPOONS Cane sugar
1/2 TEASPOON Cinnamon
2 sheets Gelatine
400 g Double cream cream cheese
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil
7-10 Tbsp Piping bag with perforated nozzle

Directions

1
For the caramel sauce, caramelise 150 g sugar in a pot until golden brown. Add 150 g cream and simmer over medium heat until the caramel is completely dissolved. Pour the sauce into a bowl and let it cool down.
2
Roughly chop the chocolate and melt over a warm water bath. Peel and quarter 3 apples and remove the core. Cut quarters into cubes and mix with half of the lemon juice. Cream 200 g butter, chocolate, 100 g sugar, vanillin sugar and 1 pinch of salt with the whisk of the hand mixer.
3
Stir in the eggs and egg yolk one after the other. Mix flour and baking powder and stir in portions. Fold in apple cubes. Pour the dough into a greased springform pan (26 cm Ø) and smooth it down.
4
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 40 minutes. If necessary, cover with foil after approx. 30 minutes. Remove the cake from the oven and let it cool in the mould for approx. 10 minutes.
5
Loosen the springform pan and let the cake cool down on a cake rack.
6
In the meantime, wash the remaining apples, grate them dry, quarter them, remove the core and cut the apple quarters into slices. Mix with remaining lemon juice. Melt 1 tablespoon butter, 1 pinch of salt and cane sugar in a pan over medium heat.
7
Add apple slices and stew at low heat for 3-4 minutes while turning. Season with cinnamon. Pour into a bowl and set aside.
8
For the cream, soak gelatine in cold water. Whip 200 g cream with the whisk of the hand mixer. Stir cream cheese and 8 tablespoons caramel sauce until smooth. Squeeze the gelatine. Dissolve in a saucepan with 2 tbsp. cream cheese cream.
9
Add to the remaining cream and stir in. Fold in the cream. Place a cake ring around the cake base. Pour in the cream and smooth it down. Cover and chill for at least 2 hours.
10
Whip the remaining cream with the whisks of the hand mixer. Pour into a piping bag with perforated spout and squirt small tuffs on the edge of the cake. Spread steamed apple slices in the middle of the cake.
11
Drizzle the remaining caramel sauce over the apples.