I really liked the structure of the pie and decided to use the main ingredients to make an apple pie or cake. .

Preparation:

Let's start with nuts. They need to be slightly dried in a frying pan, peel off the brown film (where possible) and grind in a blender. 15-20 grams of nuts should be set aside for decoration

Apples must be grated on a coarse grater. We will need 200 grams of already grated apples.

Mix sifted flour, baking powder, soda, salt, chopped nuts.

Beat two large eggs (weighing 60-65 grams each) until stiff peaks form, then gradually add sugar, continuing to beat. Next, add sunflower oil and beat a little.

Now add half the mixture of flour and nuts into the eggs. Mix the dough carefully, from bottom to top. Then add the apples, mix and add the second half of the dough. Cover the bottom of the baking pan with parchment and pour the dough into the pan.

Bake the pie in an oven preheated to 160°C for about 45 minutes. The pie should rise well and brown. A magical aroma will fill the kitchen. You can check the readiness of the cake with a wooden stick. In a mold with a diameter of 20 centimeters, the height of the cake is 5 centimeters. Leave the finished cake on a wire rack until it cools completely.

To make homemade apple cake, you can prepare custard or vanilla sauce from the above ingredients. Beat the egg with sugar, add flour and vanilla sugar, pour boiling milk into this mixture, stirring until the sauce becomes thick over low heat. To coat the cake, the cream or sauce must cool completely.

Cut the completely cooled cake in half (it’s better to do this with a saw knife, because the cake is airy and soft), grease the lower part with cream, put the second half on top and grease the top of the cake with cream (sauce).

For the preparation of which you do not need a lot of products and time. In this article we will present two recipes for homemade delicacies, one of which is based on shortcrust pastry, and the other on sponge dough.

Sponge cake with apples: recipe with photo

This is perhaps the easiest and fastest way to prepare a delicious and tender cake. To implement this recipe we will need:

• sifted flour - about 1 cup;
• chicken eggs of standard size - 4 pcs.;
• soda, quenched with sour cream - 1 incomplete dessert spoon;
• large sweet apples - 4 pcs.;
• thick sour cream with high fat content - 300 g;
• fine light sugar - 1 glass for dough and the same amount for cream;
• or white chocolate glaze - at your discretion (to decorate the dessert).

Preparing the biscuit dough

A cake with apples bakes quite quickly in a slow cooker. But before you put the biscuit dough into the bowl of the device, you should knead it.

Add ½ cup granulated sugar to the egg yolks and rub them thoroughly with a large spoon. As soon as the ingredients turn white and increase in volume, they are left aside and the processing of proteins begins. Sugar is also added to them and beat with a blender until stiff peaks form.

Having received a fluffy and dense protein mass, it is laid out in the sweet yolk mixture and stirred thoroughly. Next, soda, slaked with sour cream, and sifted flour are added to the components. The result is a very fluffy and airy dough.

Apple cakes are especially delicious if they are prepared using the freshest and sweetest fruit possible. They are thoroughly washed, the peel is cut off and the seed box is removed. After this, the apples are chopped into thin slices and placed in the dough.

Don't worry if you think there's too much fruit. During the heat treatment, their volume will noticeably decrease.

and making cream

Before forming a sponge cake with apples, the dough should be placed in a multicooker bowl, which must be greased with vegetable oil in advance.

By setting the device to baking mode, the cake is baked for an hour. After time, it is carefully removed and cooled. At this time, begin preparing the cream. To do this, beat thick sour cream vigorously, gradually adding granulated sugar to it.

How to properly form a cake and serve it to the table?

Apple cakes are quite easy to form. The cooled biscuit is cut into two layers. One of them is smeared with sour cream, and then covered with the second. After this, the product is completely coated with the remaining cream and sprinkled with coconut flakes. If desired, the dessert can be doused with glaze made from white chocolate.

Before serving, cakes with apples must be kept in the refrigerator for about 5-8 hours. This is necessary so that the cakes are well saturated with cream. It is advisable to serve this dessert along with tea or coffee.

Making it with apples

You can bake cakes not only in a slow cooker, but also in the oven. We will tell you exactly how to prepare a dessert from shortcrust pastry below. For this we need:

• sifted flour - about 2 cups;
• high-quality margarine - one pack (180 g);
• baking powder - 5-7 g;
• standard chicken eggs - 4 pcs.;
• fine sugar - 1 cup;
• large sweet apples - 2-3 pcs.;
• powdered sugar and cinnamon - a large spoon each.

Preparing shortbread dough

This dough is easy and simple to knead. Wheat flour, baking powder and very soft margarine are added to the egg yolks. By thoroughly mixing the components with your hands, you obtain a homogeneous elastic base. It is divided into two parts (large and small), and then sent to the refrigerator and freezer, respectively (for 15 and 20 minutes).

Preparing the filling

The filling for this cake is prepared in no time. To do this, thoroughly wash the apples, cut off the peel and remove the seed box. Next they are cut into small slices.

Also beat the egg whites separately. Gradually adding granulated sugar to them, a fluffy, stable and airy mass is obtained.

The process of forming and baking in the oven

How should you form a shortbread cake with apples? The recipe with the photo requires the use of a springform pan. Place most of the dough into it and knead it thoroughly with your hands. Having distributed the base along the bottom of the dish, make small sides. Next, slices of peeled apples are beautifully laid out on the dough. They are sprinkled with a mixture of powder and cinnamon, and then covered with a persistent protein mass.

At the very end, frozen dough is placed on the apple cake. This is done by grating it on a fine grater.

As soon as the semi-finished shortcrust pastry product is completely ready, it is sent to the oven. Bake the product at a temperature of 200 degrees for 48-50 minutes. After this time, the cake should become as fluffy and rosy as possible.

We present the shortbread dessert to the table

After it is baked with apples, it is removed and completely cooled right in the pan. After an hour or two, the dessert is carefully taken out of the springform bowl and placed on a cake pan.

After cutting the product into pieces, they are distributed on flat plates. This dessert is served with a cup of weak tea or coffee.

Let's sum it up

There is nothing complicated about making a cake with apples. Using simple and accessible recipes, you are sure to get very tasty ones that will certainly decorate any dinner and even holiday table.

Apple cake, which will decorate the everyday table, is easy to prepare at home - it turns out more tender than tender.

Juicy, soaked, aromatic and very tender homemade cake.

• apple – 700 gr
• wheat flour - 1 cup
• sugar - 1 glass
• chicken eggs - 5 pcs
• ground cinnamon - 1 tsp.
• baking powder - 0.5 tsp.

Immediately turn on the oven to warm up (180 degrees). Peel and chop the apples on a coarse grater. The sweeter the apples, the faster the flesh will darken.

Be sure to squeeze the juice out of the apples so you can drink it right away.

Take either a wide baking dish or a baking sheet with sides. I decided to take a rather large (but, as it turned out, not enough) form, so my roll didn’t work out. You put everything on a baking sheet so that the layer of apples and dough is thinner and can be rolled up later. Don't forget to put baking paper, otherwise the apples will stick to the pan or baking sheet.

Sprinkle the apple layer with ground cinnamon and a couple of tablespoons of granulated sugar. That's it, we're done with the filling for now.

Now let's quickly prepare the biscuit dough. Break chicken eggs into a suitable bowl.

Add the rest of the sugar and beat everything with a mixer at high speed until a fluffy white mass forms. Then sift the wheat flour mixed with baking powder in portions.

Fill the apple layer with biscuit dough and smooth it out. Place in a hot oven to bake for 15-20 minutes at 180 degrees.

We remove the form - the baked goods with paper remain on this sheet.

Using a cutting board, turn the cake over so that the apple layer is on top. If you prepared the baked goods on a wide baking sheet, you can easily roll this layer into a roll. But, as you can see in the photo, I ended up with a rather tall sponge cake, so when folding it will simply crack, and not even once.

I folded one on top of the other and it turned out to be a cake. But you can’t serve it like that - it’s completely unsightly.

As a rule, confectionery products are decorated with the ingredients that are included in their composition. It was possible, of course, to caramelize the apples, but for some reason I imagined this option. I decided to make chocolate cream and decorate the cake with pistachios and raspberries. I have the cream in a bag - I just needed to whisk it with a glass of cold milk.

Recipe 2: Apple Tatin Cake (step by step photos)

It’s best to cook this apple cake in a frying pan or saucepan, which you can then put in the oven - this way there will be less fuss with pouring caramel. I didn’t have a suitable sized dish, so I prepared the caramel in a ladle, then poured it into a one-piece pan and fried the apples in it right on the burner.

For the test:

• 200 g flour
• 115 g cold butter
• ¼ tsp. salt
• pinch of sugar
• 2 tbsp. cold water

For filling:

• 3-4 large apples with fairly dense pulp
• juice of half a lemon
• 150 g sugar
• 75 g butter

Prepare the dough. To do this, put flour, salt, sugar and cold butter cut into cubes into a blender bowl.

Chop until you get fatty crumbs.

Add water and knead the dough as quickly as possible. Do not knead for too long, otherwise the butter will melt and the dough will turn out wooden. Form the dough into a ball, wrap it in cling film and put it in the refrigerator for 30-40 minutes.

Peel the apples and remove the core. Cut each into 6 pieces. Sprinkle with lemon juice to prevent darkening.

Selecting dishes for the pie. Ideally, this should be a saucepan or frying pan in which you can melt caramel, fry apples in it, and bake a pie in the oven. If there is no suitable one, we take the ladle into a one-piece metal mold. Melt sugar in a saucepan until it becomes caramel. It is important not to burn it! At some point the mixture may become sugary - don't worry, it will melt. Place apples in the caramel and top with sliced ​​butter. Fry the apples over low heat in caramel, turning a couple of times, about 5 minutes in total.

Remove from heat.

Roll out the dough into a layer with a diameter slightly larger than the mold. Place on top of the apples, tuck the edges of the dough along the sides of the saucepan (or mold, as in my case).

Place the pie in an oven preheated to 200 degrees and bake until the dough is ready, 20-25 minutes.

Turn the finished pie over onto a plate. Serve warm. Can be topped with a scoop of ice cream or lightly sweetened whipped cream.

Recipe 3: Swedish Apple Almond Cake

• Apples 500–600 g
• Flour 1 tbsp
• Butter 100 g
• Almonds 100 g
• Sugar 100 g
• Juice and zest of ½ lemon
• Egg 2 pcs.
• Powdered sugar
• A pinch of salt

Peel the apples and cut into pieces. I had wonderful sweet and sour apples, but given that the dough will contain lemon juice and zest, you can choose sweeter varieties.

Dissolve a tablespoon of granulated sugar in a tablespoon of water.

Bring the syrup to a boil.

And put the apples in the syrup.

Pour the remaining granulated sugar into the softened butter.

Grind until white.

We separate the whites from the yolks. Add the yolks one at a time into the butter and sugar and beat until white.

Add lemon juice and lemon zest, ground almonds. I had a chopped one.

Add a spoonful of flour and knead the dough.

Beat the egg whites with a pinch of salt until foamy and fold them into the dough using gentle folding movements.

Place a layer of apples in a greased ovenproof dish.

And on top there is a layer of dough. Place in the oven at 170 C for about 45-50 minutes until golden brown.

This cake is delicious warm with powdered sugar and coffee, or cold with a scoop of ice cream.

Recipe 4: sponge cake with apples (step by step)

• Eggs – 6 pcs.
• Sugar – 6 tbsp. heaped spoon
• Flour – 6 tbsp. heaped spoon
• Baking powder – 1 tsp. or 0.5 tsp. soda, quenched with vinegar or lemon

• Apples – 3 pcs.
• Lemon juice – 1 tbsp. spoon
• Cinnamon – 1 tsp.
• Sugar – 2 tbsp. spoons
• Butter – 15 gr.
• Cream - in my case custard or any other

Impregnation:

• 2 tbsp. spoons of strawberry jam
• 3 tbsp. spoons of orange juice
• a little bit of water

Beat eggs with sugar with a mixer until foamy. (Until doubled in volume).

Add flour 1 tbsp. spoon and beat until smooth.

Add baking powder or slaked soda and stir.

Grease the mold/pan with butter. Pour out our dough.

Bake in a preheated oven at 180 degrees. 30-40 minutes. *Do not open the stove for the first 20 minutes so that the biscuit does not settle!

Check readiness with a chopstick. Dry? Ready. Wet and already set on top? Lower the temperature to 150 and bring to readiness.

We take out the mold, take out the finished biscuit, and let it cool. The biscuit comes out very well, I just turned the pan over and it fell out onto the board.

Cut the apples into slices. Sprinkle with lemon. Add 2 tbsp. spoons of sugar and 1 tsp. cinnamon.

Heat the butter in a frying pan. We lay out our apples and bring them to softness, not forgetting to stir several times. Let cool.

Cut off the not very beautiful top. Divide the rest of the sponge cake into three layers of 2 cm each.

Place the cake on a plate lined with foil or parchment. We divide the parchment into 2 or 4 parts and place it under the cake so that later it will be convenient to pull out the strips with what falls off the cake when decorating, and the plate will remain clean.

Soak the cake with any of your favorite juices. In my case, 2 tbsp. spoons of strawberry jam + 3 tbsp. spoons of orange juice + a little water.

Spread the cream onto the soaked crust. In my case . You can simply pour condensed milk over it. Or beat condensed milk with butter.

Place caramelized apples and cinnamon on top of the cream.

Soak the second cake layer on both sides and place it on the apples. Repeat until the end of the cake. Lubricate the sides with cream.

Grind the trimmings into crumbs. Sprinkle the sides of the cake and along the edge of the top. Leave at room temperature to soak for a couple of hours!

Recipe 5: Applesauce and Cream Cake

• chicken eggs - 4 pcs;
• butter - 200 g;
• granulated sugar - 200 grams;
• flour - 100 g;
• starch - 100 g;
• baking powder - 10 g

• 400 ml 33% cream
• 2 tbsp sugar
• 350 grams of applesauce.

You need to take two hundred grams of butter out of the refrigerator in advance so that it becomes soft.

Once the butter has become soft, you can make the cake dough. Break four eggs into a mixer bowl. I add 180-200 grams of sugar.

Beat until fluffy foam.

Then add soft butter and beat again. Then I sift 100 grams of flour.

100 grams of starch.

And 10 grams of baking powder. I mix, either with a spatula or at low speed with a mixer.

Place 2-3 full tablespoons of dough on baking paper and spread it into a circle in a thin layer.

I bake in pizza pans, it’s more convenient for me, I have two of them. While one cake is baking, I lay out the second one. The cakes are baked very quickly at 180 degrees until lightly browned. The cakes are not thick; I make 5 cakes from this amount of ingredients. The cakes are very delicate, you need to remove the paper carefully or wait a little for the cake to cool. While the cakes are baking, I make the cream. For the cream I use 33% whipping cream

and beat them to a stable foam with sugar to taste (I take about 2-3 tablespoons).

Add applesauce to whipped cream

and mix, the cream is ready. When all the cakes are ready, I stack them, place a regular plate on top of each other and trim the edges so that the cakes are all even.

Now all that remains is to assemble our cake. I place the first cake layer on a large flat plate and coat it with cream.

I don’t press the cakes against each other; the cream soaks the cakes very well. You can decorate it however you like. This time I simply broke the cake scraps into crumbs with my hands and sprinkled them on the cake.

And decorated it with multi-colored pearls. I let it soak for at least 2 hours.

Recipe 6: Caramel Apple Cake with Bavarian Mousse

The products are designed for a 28 cm cake pan. Work on the cake can be divided over several days.

Day one: Bake the sponge cake, cool completely and wrap in cling film. Prepare the shortbread dough and put it in the refrigerator.

Day two: Bake shortbread, prepare caramel apples and mousse. Assemble the cake and put it in the refrigerator overnight.

Day Three: Decoration and presentation.

For the sponge cake:

• Unsalted butter - 60 g
• Eggs - 6 pieces
• Sugar - 200 g
• Flour - 150 g

For the cinnamon shortcrust pastry:

• Unsalted butter at room temperature - 230 g
• Flour - 280 g
• Powdered sugar - 53 g
• Ground almonds - 70 g
• Hard-boiled egg yolks - 3 pieces
• Ground cinnamon - 2 teaspoons
• Salt - a pinch
• Dark rum - 1 tablespoon
• Baking powder - 13 teaspoon

For the caramel apples:

• Apples - 3-4 medium
• Brown sugar - 30-50 g
• White sugar - 1-2 tablespoons
• Juice of half a lemon
• Ground cinnamon - 1 level teaspoon

For the Caramel Bavarian Cinnamon Mousse:

• Whipping cream 33-38% - 500 g
• Large egg yolks - 4 pieces
• Sugar - 65 g
• Milk - 200 ml
• Cinnamon stick - 1 long or 2 medium
• Gelatin - 10 g

For decoration:

• Ground almonds - 50 g
• Apple - half
• Cinnamon sticks - 1-2 pieces
• Juice of 13 lemons

Line the bottom of the springform pan with parchment, and never grease the sides of the pan with anything.

During baking, the dough will stick to the walls, due to which, when it cools, it does not deform, but remains smooth and fluffy.

Break the eggs into a small saucepan and add sugar.

Place everything in a water bath and whisk until the sugar is completely dissolved.

The mass should become foamy and lighten slightly.

Remove the saucepan from the heat and pour the mixture into a food processor or deeper container.

Continue beating at high speed for another 5-8 minutes, or until the mixture has tripled in size.

Sift the flour, melt the butter and cool to room temperature.

Sift a third of the flour into the whipped mass and carefully mix with a spatula or whisk from top to bottom, do not stir for long or make sudden movements.

Pour in a third of the oil around the edge and stir.

Thus, add all the flour and pour in all the butter.

Pour the biscuit mixture into the prepared pan.

Bake on medium level for ~25-30 minutes.

The baking time depends on your oven, you can check it with a toothpick - it should come out completely dry.

Do not open the oven door during baking.

Cool the biscuit in the pan by turning it upside down on a wire rack.

To remove the biscuit, you need to run a thin sharp knife along the sides and remove the ring from the mold.

I use a plastic spatula because... the knife still scratches the mold.

Turn the biscuit over and wrap it in foil or cling film.

Let the biscuit rest for 4-8 hours.

Prepare shortbread dough.

Sift the flour and mix with baking powder.

Beat the butter and powdered sugar until fluffy ~2-3 minutes.

Add almond flour, egg yolks, pureed through a fine strainer, cinnamon, salt and rum.

Beat for 2 minutes.

Add flour and knead into a soft, not stiff dough.

Wrap the dough in cling film and refrigerate for at least an hour, up to 2 days. It can only be stored longer in the freezer - up to 2 months.

Take out the dough and divide it into two parts.

Roll each into a circle equal to the diameter of your mold.

Carefully transfer to a baking sheet lined with parchment paper.

Place in the refrigerator for 1 hour.

You can line the bottom of the mold with baking paper and spread the dough over the bottom.

Preheat the oven to 180 degrees.

Bake the cakes for 15-18 minutes until golden brown.

The cakes will be very fragile.

Carefully transfer from the baking sheet along with the paper to a flat surface and cool completely.

Prepare caramel apples.

Peel the apples from skins and seeds and cut into slices.

Place in a deep bowl, mix with white and brown sugar, lemon juice and cinnamon.

In a large skillet, melt 3 tablespoons butter.

Place the apples with the resulting liquid in the pan.

Cook over medium heat, carefully turning the slices.

The sugar should completely dissolve and the apples should become translucent with a golden tint.

Do not overcook the apples so that they do not become soft!

Place the apples in a bowl and pour the resulting juice into the bowl.

Prepare Bavarian mousse.

Pour cold water over the gelatin and leave to swell. Read the instructions for your gelatin carefully!

Set aside 2 tablespoons of sugar for the yolks.

Place the rest of the sugar and cinnamon sticks in a saucepan.

Place on medium heat.

Melt sugar and bring to caramel color. Don't interfere with anything!

Remove from heat.

At the same time, heat the milk in another saucepan.

Very carefully pour hot milk into the finished caramel, stirring the mixture with a whisk all the time.

Take out the cinnamon sticks.

Beat the yolks with 2 tablespoons of sugar.

Pour hot caramel milk in a thin stream, stirring constantly with a whisk so that the yolks do not curdle.

Pour the mixture back into the saucepan and place over medium heat.

Stirring continuously, bring the cream to thicken over medium-low heat, do not boil!

The cream will have the consistency of sauce and the whole process will take about 5 minutes.

Remove the saucepan from the heat and leave for another ~2 minutes, the cream will thicken a little more.

Dissolve the gelatin and add to the cream, stirring constantly to dissolve completely.

Cool the cream to room temperature.

Whip the cream to medium peaks.

Gently fold the cream into the whipped cream.

Assemble the cake.

Cut the sponge cake into 2 parts.

Soak both halves with the remaining syrup from the apples.

It is better to use a cake ring, but you can also use a mold ring.

Cover the sides of the ring with acetate film.

Instead of acetate film, you can use a simple stationery file.

Cut the file into the necessary strips, grease your fingers with vegetable oil and coat the ring in a circle, attach the file to the oil.

It must be secured in such a way that the file does not become deformed when the ring is closed.

I assembled the cake directly onto the serving platter.

Place the shortbread on the dish, put a ring on it and close it to the size of the cake.

Pour a little mousse onto the shortbread, just to cover it.

Place the sponge cake.

Distribute apples on it.

Pour almost all the mousse over the apples, leaving 10-12 spoons.

Place the other half of the sponge cake on top of the mousse.

Distribute the remaining mousse.

Carefully place the last shortbread layer.

The shortbread is very fragile, so it must be laid very carefully. If the sides of the file stick out above the mold, but the cake is lower, then the file should be cut exactly to the height of the ring in order to minimize the risk of breakage when laying the shortbread cake. If the cake turns out to be higher than the ring, then the file needs to be cut so that the cake can simply be placed on top, like a lid. This way you won't have to tilt the cake and the likelihood of breakage will be minimal. My cake broke, i.e. I understood all this after assembly.

Place the cake in the refrigerator overnight.

Decorate the cake.

Remove the ring and acetate film.

Sprinkle the sides of the cake with ground almonds; it will easily stick to the mousse.

Top with apple slices in lemon juice and a cinnamon stick.

Place the cake in the refrigerator until serving.

Bon appetit!

Recipe 7: French Apple Cake

Crumbly buttery shortbread dough and contains no sugar at all.

• flour 250 g
• salt 1 chip.
• yolk 2 pcs
• butter 250 g
• 200 for dough, 50 for caramel
• sugar 50 g
• sour apples 5 pcs
• orange liqueur 4 tbsp. l.

Sift the flour into a bowl and sprinkle with salt. Add the yolks and cut the butter into small pieces.

Quickly knead into a homogeneous dough, shape into a ball, wrap in film and put in the refrigerator.

Mix sugar and butter in a saucepan over heat and stir until the mixture turns light yellow.

Then pour the mixture onto the bottom of the pan in which the cake will be baked and, shaking, evenly cover the entire bottom with caramel.

Peel the apples and cut into quarters. Place apples on the bottom of the pan. Place in an oven preheated to 150 degrees for 45 minutes until the apples become soft.

Drizzle with orange liqueur. Cover with a layer of rolled out dough. Gently press onto the side of the pan. Bake at 200 degrees for 30-40 minutes.

Immediately tip the cake onto a plate and serve hot. You can serve whipped cream or ice cream. Bon appetit!

Recipe 8: spiced apple cake (with photo)

For the cakes:

• 110 g butter
• 320 g flour
• 1 tsp. soda
• 1 tsp. baking powder
• 2 tsp. ground cinnamon
• ½ tsp. ground ginger
• ¾ tsp. salt
• 300 g sugar
• 2 eggs
• 4 sweet and sour apples, peeled and cored

For cream:

• 300 g butter at room temperature, cut into cubes
• 180 g sugar
• 4 squirrels
• ¼ tsp. salt

We are preparing the cakes. In a separate bowl, mix flour, baking soda, salt, baking powder and spices. In another bowl, beat the butter and sugar; add the eggs one at a time, without stopping beating.

Add the dry mixture and knead into a smooth dough.

Cut the apples into small cubes and mix into the dough.

Divide the dough in half and bake in molds with a diameter of 21-23 cm (pre-grease the molds with butter and sprinkle with flour).

Cool the cakes on a wire rack, cut each cake lengthwise into 2 parts.

Preparing the cream. Mix the whites with sugar and salt, place the container with them in a water bath and, stirring constantly, bring until the sugar dissolves. The mixture should not overheat (if you have a special thermometer, the maximum temperature is 43 degrees). Beat the mixture with a mixer at high speed until stiff peaks form.

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When people talk about apple sweets, Charlotte immediately comes to mind, but is it really impossible to come up with something non-trivial? We propose to give a second life to apples in another dessert; here is our recipe for how to make a cake with apples.

Apple cake recipe No. 1

To prepare a cake with apples, take:

Apple cake crust:

• 50 grams butter
• Sugar – two tablespoons (tablespoons)
• Vanilla crackers – 60 grams
• 20 grams of almonds

Cream for cake with apples:

• Mascarpone - a quarter of a kilogram
• One lemon
• Cream – 150 ml
• Gelatin – three teaspoons
• Vanillin
• Water – 65 ml
• Apple juice - two tbsp. spoons
• 60 grams of sugar

Jelly for cake with apples:

• Apple juice – 180 ml
• Apple – 190 grams
• Lemon juice - three tbsp. spoons
• Three teaspoons of gelatin
• Water – 65 ml

How to make apple cake - recipe

1. We won't bake anything in the oven today. So let’s start preparing a miracle cake. Initially, to prepare a cake with apples, you need to fry the almond grains, and then grind them in a blender, along with breadcrumbs. For homogeneity, add butter and sugar for taste. Mix everything again. Now take a mold and put only the resulting mixture into it. We put it in the refrigerator for some time.
2. Now the recipe for the cream for the apple cake. Soak the gelatin in water for about ten minutes. While it stands, we squeeze the juice from the lemon and grate the zest. Add lemon juice and zest, more mascarpone and sugar. After ten minutes, heat the gelatin along with the apple juice. You need to stir constantly and make sure that the gelatin is completely dissolved. When the liquid is homogeneous, you need to pour it a little at a time into the mixture of lemon and mascarpone. The resulting cream for the apple cake should be placed on the shortcake and given time to harden, about two hours. In the meantime, we can do the jelly.
3. And again, to prepare the apple cake, soak the gelatin in water for about ten minutes. While it sits, we process the apples. You need to peel them, grate them, and pour a little lemon juice on them. We begin to heat the apple juice, and add apples with lemon juice, and after a couple of minutes, gelatin. We heat until the gelatin is evenly distributed and completely melted.
4. Let's cool everything, and then maybe pour it onto the cream for the apple cake, put it in the refrigerator for two hours. Now the cake is ready, you can serve it. When presenting, you can decorate with mint or berries. It’s good if you make hot fruit tea with it. That's all, now you know how to make a cake with apples, go for it. Bon appetit.

Learn how to make apple pie. Apple cake is considered one of the most unforgettable tastes in the preparation of sweet dishes. Decorated on top with thinly sliced ​​apple slices and sprinkled with powdered sugar and cinnamon, the cake turns out to be quite airy and tall. Apple cake will decorate the holiday table and even a family tea party. Preparing this apple cake will take about 1 hour and 10 minutes.

Apple cake recipe No. 2

In order to prepare an apple cake, take the following ingredients: to prepare the dough, take butter - 150 g. and a little more to grease the baking dish; also take cinnamon - 1 tbsp. spoon; flour – 200 gr. and a little more for sprinkling the mold; take baking powder - 1 sachet (10 g); apple – 1 pc. or 150 gr.; pine nuts – 40 gr.; a little salt; chicken egg – 3 pcs.; raisins – 60 gr.; vanillin – 1 sachet; fresh ginger – 10 gr.; granulated sugar – 150 gr.

To decorate the apple cake you will need to take: 1 tbsp. spoon of cinnamon; freshly squeezed juice of 1 lemon; 2 pieces of apples, 1 tbsp. spoon of granulated sugar or powdered sugar.

How to make apple cake - recipe

1. Let's start making the apple cake. To begin, we will preheat the oven to 180 degrees. Grease a baking dish with butter and sprinkle with flour. Now, in a separate bowl, pour hot water over the raisins. Peel and grate the ginger root and set it aside for a while.
2. Place the cubed butter for the apple cake in a mixer, add #189; prepared sugar. Mix everything well until a homogeneous mass is obtained, only after that we begin to introduce the egg yolks. It is recommended to add one yolk at a time and grind thoroughly, only then add the next yolk.
3. Once the mass is homogeneous, add grated ginger, vanillin, cinnamon and a pinch of salt. Separately, mix the sifted flour with baking powder and add this to the whipped mass. Mix by hand, and now it’s the turn to add pine nuts and raisins, from which you must first drain the water. Mix everything thoroughly again and place in a separate container.
4. Now we will beat the egg whites for the apple cake, gradually adding granulated sugar to them. Place the well-beaten whites into the dough and mix everything carefully. Cut the washed and peeled apples for the dough into small cubes. Cut two apples into thin slices - they will serve as decoration for the apple cake.
5. Sprinkle lemon juice on the sliced ​​apples to prevent the apples from browning. Place the diced apples into the dough and mix everything carefully again.
6. Place the finished dough for the apple cake in a baking dish and level the top of the apple cake with a spoon. We begin to decorate our cake with prepared apple slices, laying them out in a circle. Sprinkle the prepared mixture of sugar or powdered sugar with cinnamon on top. Now the apple cake is ready to bake.
7. To do this, we put the apple cake in the oven to bake for about 50 minutes.
8. Check the readiness of the apple cake with a torch, which must be pierced into the center of the cake. If the splinter comes out of the cake dry, then our apple cake is ready and can be removed from the oven. Allow the finished apple cake to cool.

Apple cake is an absolutely delicious dessert made from cheap ingredients, found in the traditional cuisine of several European countries. It is distinguished from apple pies by the thickness of the filling layer, which is many times greater than the thickness of the dough. In pastry shops, apple cakes are usually about ten centimeters high. I simply don’t have such a form, but if anyone has it, you can make it, the principle remains the same, only you will need about twice as many ingredients. Tall ones, of course, look more impressive.

For apple pie, the apples are crushed quite heavily; they are never put in in slices. The most beautiful cut option is like mine - thin plates. Well, in my opinion. Small cubes look less impressive. The simplest thing is a kind of dust of abstract shapes, which can be obtained in a food processor or thermomix. I admit that you can try grating it on a coarse grater, but in real life I have never seen this. And think about it: are you even able to grate a kilogram of apples?

Traditionally, apple cake is made with apple juice or apple wine. You can take 750 ml of one or the other, or both. My neighbors just brought me a bucket of carrion, so I use freshly squeezed juice in my recipe. It is absolutely optional. Moreover, it makes the filling less transparent than usual, with clarified juice and wine. But if you make an apple cake from carrion, it turns out to be very inexpensive!

If you're confused by the vanilla pudding ingredients, replace it with 75 grams of starch and add an extra packet of vanilla sugar.

The amount of ingredients indicated is enough for a mold with a diameter of 26 cm. You can take a smaller one, but you can’t take a larger one. The form must be detachable.

Knead the crumbly dough with a mixer.

We form a ball out of it with our hands.

Knead the dough into shape. We make the sides as high as possible. Place the cake blank in the freezer for 15 minutes or in the refrigerator for 30.

Squeeze apple juice.

Mix 750 ml apple juice, 80 g sugar, 1 tbsp. cinnamon and the contents of two bags of vanilla pudding, each designed for 500 ml of liquid, until the sugar and pudding are dissolved. If you make it not with pure apple juice, but with wine - it is more acidic than juice, add sugar.

While stirring thoroughly (especially watching the bottom), bring the mixture to a boil over medium or low heat and let it simmer for 1 minute over low heat.

We cut the apples into thin slices.

Somewhere while you are cutting the apples, 15 minutes will have passed to cool the cake blank in the freezer. By the end of this time, preheat the oven to 180°C.

Bake the cake blank for 15 minutes at 180°C with air circulation at medium level.

Mix the apple slices with the apple juice mixture.

Fill the cake shell with filling.

Bake the apple cake in the oven on a medium level at 160°C without air circulation for 30 minutes. After removing from the oven, let the cake cool completely and then place it in the refrigerator for 24 hours.

Before removing from the mold, the walls of the cake should be separated from its sides with a knife.

Sometimes the surface of the apple cake is sprinkled with another layer of powdered sugar. Sometimes they make another circle of cinnamon on top of it in the middle - you know, like on a cappuccino. There is also the option of serving with whipped cream, which, in turn, can also be sprinkled with cinnamon. But in general, believe me, apple cake is good even without all this decoration!