Apple cake with caramel glaze
Embark on a culinary journey into the heart of fall with the Apple Cake adorned in a velvety Caramel Glaze. Rooted in the desire for comfort and the essence of changing seasons, this recipe promises a symphony of flavors that evoke the warmth of cherished memories. As the kitchen fills with the fragrance of baked apples and cinnamon, each slice becomes a haven of sweetness, welcoming autumn into our homes. Join in the art of baking, as simple ingredients harmonize to create not just a dessert, but a slice of solace, a comforting treat that captures the spirit of the season.
Equipment
- 1 oven
Ingredients
- 180 g of flour
- 1 tsp. cinnamon
- 1/4 tsp. salt
- vanilla
- 1/2 teaspoon bicarbonate of soda
- 1 equal t.l. baculber
- 130 g of brown sugar
- 120 ml of oil
- 2 eggs
- 2 tablespoons milk
- 2 pickled apples in small cubes
- 225 g of white chocolate
- 3 tablespoons caramel sauce or dulce de leche
- 140 g of liquid cream
- on the top of th. salt
Instructions
- Start with the cream cake with apples. Stop the chocolate in a water bath. Add the caramel sauce to it. Stir and start adding cream. Pour it 2-3 times while stirring. Salute. You will get a rare sauce. Cool it and store in the fridge for 4-5 hours, then whisk with a blender until it gets a solid cream.
- For swamps, mix in a bowl of flour with cinnamon, vanilla, salt and both types of flour. In another bowl, put the sugar, eggs, fresh milk and oil at once. Mix it briefly with a mixer or a household stirrer. Add the apples, then the dry mixture. Stir. Pour the dough into two small 20 cm baking trays covered with baking paper. Bake the two swamps heated to 170 degrees Celsius for about 30-35 minutes. Cool.
- Assemble the cake by placing one blade on a flat round plate. Spread half of the cream on it. Put the second swamp. With the remaining cream, spread the cake on top and side. Decorate as desired. Enjoy!
- A gorgeous quick cake. The bake itself is very tasty as a pastry. The cake does not need syrup. Thanks to the fruit and oil the dough is damp, juicy and very soft. Unlike most cakes, this does not require a ring tightening or aging in the refrigerator. Can be consumed immediately.
- Do not miss salt in the recipe. In this case, it is very important for the balance between the sweetness of brown sugar, caramel and chocolate. Caramel sauce can be bought from the store. For those who want to cook it at home, I recommend Didi’s recipe from the fantastic „Try“ blog.
- And if you decide to prepare yourself at home for Dulce de leche, I think John’s recipe is the right thing you need. Easy, exquisitely explained in steps and very delicious end result.
- I’d be very glad if you liked the cake. In principle, not on the contrary. Both types of blender will be activated more. I bake as separate bathers, the second, which baking always becomes a little thicker, even though I equally distribute the dough into the molds. In the case, if you have two trays, fry the swamps at once. Two small molds of 20 cm ideally combine together in the oven.