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Dessert apple cake with vanilla cream

Dessert apple cake with vanilla cream

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For the dough, mix the flour with the baking powder and powdered sugar, add the cold butter and mix with your fingertips until it acquires the consistency and appearance of crumbs. Add sour cream, grated lime peel and egg yolks and knead the dough until it binds and becomes a non-stick ball. Wrap the dough in foil and put in the fridge for half an hour. Then divide the dough into two parts. The 8 yolks are mixed with the sugar, vanilla sugar, lemon peel and beat with the mixer until they double in volume and turn white. Add flour, starch and warm milk, then boil the cream until it thickens like a pudding and leave to cool. I forgot to cover the cream with foil and it made a pojghita on top, due to which small lumps can be seen. Peel the apples, cut them in half and remove the stalks. Cut into thin slices and sprinkle with lemon juice to prevent their oxidation.

Assembling the cake: The dough is divided into two equal parts. Half lies in a rectangular sheet. It is good to do this operation on baking paper, because the dough is very fragile and breaks easily. Sprinkle a gray spoon over the dough. Place the apple slices, as can be seen in the image below. Sprinkle the 2 tablespoons of sugar, cinnamon powder and 1 tablespoon of semolina over the apples. Over the apples, spread evenly and vanilla cream. The rest of the dough is spread in a rectangular sheet, also on a baking sheet and from this sheet are cut strips that will form the grid above the cake. Put the tray in the oven and bake the cake until the edges start to turn slightly golden. It sat in my oven (on gas) for 45 minutes, on low heat, on the second stage of the stove. Powder with sugar and cut after it has cooled completely. To be honest, I liked it more after sitting in the fridge.