Print Recipe
 Vertical Apple Cake Recipe
What do I associate with early autumn? This is a warm sweater under a light raincoat, yellow leaves, favorite shoes and, of course, apples. In our band, they start collecting them from the end of August. A couple of apples in a work bag, in a schoolboy's briefcase - this is for a long time. Charlottes though a stream of bake, but sometimes you want something more refined. I offer you a recipe for a delicate sponge cake with apples and butter cream. The idea of making a recipe is inspired by a chain of Swedish stores.
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas
Cuisine Swedish Cuisine
Keyword For Beginners, Medium
Cook Time 90 minutes
Servings
Ingredients
Sponge:
Cream:
Filling:
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas
Cuisine Swedish Cuisine
Keyword For Beginners, Medium
Cook Time 90 minutes
Servings
Ingredients
Sponge:
Cream:
Filling:
Instructions
  1. Prepare all the necessary ingredients. Apples better to take a long-term storage. They are more acidic and have a strong flesh. With them, the taste and texture of the cake will be perfectly balanced.
    Prepare all the necessary ingredients. Apples better to take a long-term storage. They are more acidic and have a strong flesh. With them, the taste and texture of the cake will be perfectly balanced.
  2. Cut the apples into small cubes. Melt the sugar in a pan, add the butter and cinnamon, add the apples, cover with water and simmer until soft. The stewing time depends on the variety - they should keep their shape and not crumple in puree, but also be easy to chew. Cool the filling.
    Cut the apples into small cubes. Melt the sugar in a pan, add the butter and cinnamon, add the apples, cover with water and simmer until soft. The stewing time depends on the variety - they should keep their shape and not crumple in puree, but also be easy to chew. Cool the filling.
  3. Sift the flour, starch and baking powder, and preferably more than once. So the dough will be more airy.
    Sift the flour, starch and baking powder, and preferably more than once. So the dough will be more airy.
  4. Heat the butter and milk to 60-70 degrees. This can be done in the microwave or in the oven during the heating process. Do not bring to a boil.
    Heat the butter and milk to 60-70 degrees. This can be done in the microwave or in the oven during the heating process. Do not bring to a boil.
  5. Separate the whites from the yolks. I got 10 yolks and 6 whites by weight. Eggs I always take 1C. whisk the Whites with half the sugar until fluffy for about 10 minutes. (depends on the power of the mixer). Beat the yolks for about 7 minutes. with the second half of sugar. They will become lush and also very light. On the Corolla in the hand of the protein, in a bowl of yolks.
    Separate the whites from the yolks. I got 10 yolks and 6 whites by weight. Eggs I always take 1C. whisk the Whites with half the sugar until fluffy for about 10 minutes. (depends on the power of the mixer). Beat the yolks for about 7 minutes. with the second half of sugar. They will become lush and also very light. On the Corolla in the hand of the protein, in a bowl of yolks.
  6. Put a quarter of the whipped whites in the yolks and add the dry ingredients in a few steps.
    Put a quarter of the whipped whites in the yolks and add the dry ingredients in a few steps.
  7. After each time - gently mix with a spatula.
    After each time - gently mix with a spatula.
  8. Add a couple of spoonfuls of the mixture to the milk and butter and mix. This will make it easier to unite the masses.
    Add a couple of spoonfuls of the mixture to the milk and butter and mix. This will make it easier to unite the masses.
  9. Pour the buttermilk mixture over the egg yolk and mix gently again.
    Pour the buttermilk mixture over the egg yolk and mix gently again.
  10. Gradually add all the meringue.
    Gradually add all the meringue.
  11. Stir until smooth. It is more convenient for me to do this with one whisk from a hand mixer.
    Stir until smooth. It is more convenient for me to do this with one whisk from a hand mixer.
  12. Cover two baking sheets with siliconized parchment, you do not need to lubricate anything. Distribute the dough.
    Cover two baking sheets with siliconized parchment, you do not need to lubricate anything. Distribute the dough.
  13. Sprinkle with the cinnamon and cocoa mixture. It is better to take it alkalized, tastier and more aromatic.
    Sprinkle with the cinnamon and cocoa mixture. It is better to take it alkalized, tastier and more aromatic.
  14. Bake one at a time in a preheated 200"C oven. It took me about 10-12 minutes, but it all depends on yours. Do not wait until the top is browned - because of the sprinkling, this is not clear. After 10 minutes, just open it and gently Pat the layer. If it's springy, it's ready. Remove from the baking sheet and cool. In the photo, the bottom of the sponge cake.
    Bake one at a time in a preheated 200"C oven. It took me about 10-12 minutes, but it all depends on yours. Do not wait until the top is browned - because of the sprinkling, this is not clear. After 10 minutes, just open it and gently Pat the layer. If it's springy, it's ready. Remove from the baking sheet and cool. In the photo, the bottom of the sponge cake.
  15. For the cream, all products should be cold, and ideally put the cream in the freezer. Beat the cream and powder until fluffy. Add the cheese and mix gently with a mixer at the lowest speed until smooth. Put it in the refrigerator.
    For the cream, all products should be cold, and ideally put the cream in the freezer. Beat the cream and powder until fluffy. Add the cheese and mix gently with a mixer at the lowest speed until smooth. Put it in the refrigerator.
  16. At the layers, carefully cut off the toasted edges and divide each into 3 strips 9 cm high. In the photo, the front side of the sponge cake, the one with sprinkles.
    At the layers, carefully cut off the toasted edges and divide each into 3 strips 9 cm high. In the photo, the front side of the sponge cake, the one with sprinkles.
  17. Each layer is smeared with cream on the wrong side. Put a spoonful of Apple filling.
    Each layer is smeared with cream on the wrong side. Put a spoonful of Apple filling.
  18. You will get these blanks.
    You will get these blanks.
  19. Roll the rolls one by one into a single cake. Do not twist very tightly, but not weakly, otherwise the cake will fall apart.
    Roll the rolls one by one into a single cake. Do not twist very tightly, but not weakly, otherwise the cake will fall apart.
  20. Wrap the finished roll with an acetate film and clamp it with a ring. Let it stand in the refrigerator overnight.
    Wrap the finished roll with an acetate film and clamp it with a ring. Let it stand in the refrigerator overnight.
  21. In the section, you will get such a handsome man. Decorate perfectly with Apple figs and marshmallows.
    In the section, you will get such a handsome man. Decorate perfectly with Apple figs and marshmallows.
  22. Pour tea and enjoy a delicious cake and Golden autumn!
    Pour tea and enjoy a delicious cake and Golden autumn!
  23. Enjoy.
    Enjoy.
0 0 votes
Article Rating
       

Related posts:

Cake “Esterhazy” with Vertical Cakes Recipe Italian Lemon Cake with vertical Layers Recipe Cake “Sweet Cherry” Recipe Cake “Absheron” According to GOST Recipe Berry-Cottage Cheese Cake Recipe Chocolate Cake with Cherries “Snow Motives” Recipe Cake “Nutty Tenderness” Recipe Mousse Cake with Caramel Recipe Apple Cheesecakes Recipe Apple Cheesecake Recipe Cake “Lemon Mojito” Recipe Cake “Lavender-BlackBerry” Recipe
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments