
We really like apple cakes and as we have plenty of apples, we turned on the oven and prepared a delicious cake. It is very easy to prepare in a relatively short time.
I invite you to try it too.
Ingredients:
ss:
-for the countertop:
7 large eggs
140 g sugar
170g flour
25g cocoa
50ml oil
a pinch of salt
Apple puree:
1 kg apples (peeled and shredded)
100 g sugar
50 ml of water
juice of 1/2 lemon
Apple cream:
200 g cream
40 g sugar
500 g apple puree
10 g gelatin (Dr. Oetker)
50 ml of water
Apple jelly:
500 g apple puree
10 g gelatin (Dr. Oetker)
25 ml of water
Decor:
200 g liquid cream
20g sugar
For syrup:
20 g sugar
50 ml of water
Countertop:
Separate the egg whites from the yolks. Mix the hard-boiled egg whites with the salt powder. Add the ground sugar in two slices and mix after each slice until the sugar is completely dissolved and the foam formed is dense and glossy.

Mix the flour with the cocoa and sift the mixture into two or three slices.



Remove the tray from the oven and allow it to cool completely then cut the top in half horizontally.

Apple puree:
Put the cleaned and sliced apples in a double-bottomed saucepan. Add water, sugar and lemon juice, mix well, put a lid on and leave the pot on the right heat for 10 minutes, or until the apples are soft.



Apple cream:
CAREFUL! Prepare the cream when everything is ready for assembly, and prepare in two slices (ie divide the ingredients in two and prepare the first slice of cream, spread on the counter, wait a few minutes, prepare the jelly and put on top, wait a few minutes, only then prepare the next slice of the remaining ingredients).
Hydrate 5g of gelatin in 25ml of cold water for 10 minutes, then dissolve in a steam bath, according to the instructions on the envelope.
Mix the cream and liquid cream with the ground sugar until it increases in volume and becomes aerated. Add 500g of apple puree and mix.




Assembly:
Place the first slice of countertop in the tray in which it was prepared (lined with baking paper), syrup, add apple cream (first part), spread evenly, put in the refrigerator for at least 15-20 minutes.

Hydrate the gelatin in 50ml of cold water for 10 minutes, then dissolve in a steam bath, according to the instructions on the envelope. Incorporate with a mixer into the remaining apple puree (500g).


After the creams have hardened, take the cake out of the fridge, portion it.

