Cake with apples, pears, whipped cream and caramel

Name: Cake with apples, pears, whipped cream and caramel
Ingredients: For the dough: 4 apples; 2 pears; 5 eggs; 5 tablespoons of sugar; 4 tablespoons of cold water; 4 tablespoons of oil; 7 tablespoons of flour; 1 teaspoon of baking powder; 1 teaspoon of ground cinnamon; 1 tablespoon of butter; 1 packet of vanilla sugar; 2 teaspoons of vanilla essence; a pinch of salt. Caramel sauce: 6 tablespoons of liquid cream; 6 tablespoons of sugar; 1 teaspoon of butter. Additionally: 150 ml of liquid cream; 150 g of thick sour cream; 1 tablespoon of powdered sugar.

Desert - Cake with apples, pears, whipped cream and caramel by Oana O. - Recipia

The Base: We start by cleaning the apples and pears, making sure to remove the seeds and skins, then cut them into uniform-sized cubes for even baking. We line a 20/24 cm tray with baking paper, ensuring it fits well to prevent sticking. We place the fruit cubes in the tray, distributing them evenly, then sprinkle cinnamon and vanilla sugar on top, which will add an irresistible fragrance and special flavor. Finally, we add a few pieces of butter, which will melt during baking, enriching the taste and texture. We place the tray in the preheated oven at medium temperature, allowing the fruits to bake for 15-20 minutes until they become soft and fragrant. Meanwhile, we prepare the batter. In a large bowl, we mix the egg yolks with sugar until the mixture becomes a light, fluffy cream. We add the oil and water, continuing to mix to incorporate them well. Next, we add the vanilla essence, baking powder, and sifted flour gradually, mixing gently to avoid lumps. Separately, in another bowl, we beat the egg whites with a pinch of salt until they become firm and glossy. These will be carefully added to the yolk mixture using a spatula, with gentle folding motions to keep the air in the egg whites. We take the tray out of the oven, where the fruits have baked beautifully, and carefully pour the prepared batter over them. We return the tray to the oven and let it bake until the base turns golden and pulls away from the edges, about 15-20 minutes. When ready, we take the tray out of the oven and let the cake cool. The Sauce: For the caramel sauce, we use a heavy-bottomed pot or pan, where we put the sugar to caramelize. When the sugar turns golden, we add the butter and stir constantly until it completely melts. Then we add the liquid cream, making sure to mix well, and let it cook for another 2-3 minutes to thicken slightly. After the sauce has cooled, we move on to the final stage. In a bowl, we put the liquid cream and sour cream, both cold, and add the powdered sugar. We whip at high speed until we achieve a firm and fluffy whipped cream. Once the cake has completely cooled, we flip it over with the fruits on top into the tray we baked it in, carefully removing the baking paper. We spread the whipped cream evenly, leveling it with a spatula, then, using a kitchen comb, we create a wave pattern on its surface. We let the cake chill for 1-2 hours to set. Finally, we cut it into pieces and serve each piece with a drizzle of caramel sauce, thus adding extra flavor. Enjoy your meal!