Apple Cake with Caramel Cream (Lenten)

Name: Apple Cake with Caramel Cream (Lenten) - Silvana A.
Ingredients: 300 g sugar; 900 ml boiled water; 100 ml oil; 13 tablespoons flour; 4 tablespoons starch; 100 g ground walnuts; 4; 5 grated apples; 125 g margarine; 1 baking powder; cinnamon; rum essence

Desert - Apple Cake with Caramel Cream (Lenten) by Silvana A. - Recipia

We start by preparing to create a delicious cake, with intense flavors and a soft texture, perfect for any occasion. The first step is to caramelize 150 g of sugar, using a heavy-bottomed pan, so that we have better control over the temperature. The heat should be medium to avoid burning the sugar. When the sugar turns golden and has a fluid consistency, we carefully add 400 ml of hot water. It is important to do this step cautiously, as the steam can be very hot. We mix well to ensure that the caramelized sugar dissolves completely in the water. Once the mixture has cooled, it is time to add the grated apples, which will bring a fresh note and moisture to the cake. We try to use sweet and sour apples to achieve a pleasant contrast of flavors. We also add ground walnuts, which will give the cake an interesting texture and rich taste. We continue to integrate the ingredients by adding 8 tablespoons of flour, 2-3 tablespoons of starch, 100 ml of oil, baking powder, and a pinch of cinnamon. The latter will add a warm and comforting aroma, perfect for a seasonal cake. We mix everything well until we obtain a homogeneous composition, similar to that of a loaf cake. Once the dough is ready, we pour it into a baking dish lined with parchment paper, making sure it is evenly distributed. We preheat the oven to 180 degrees Celsius and place the dish inside, letting the cake bake for about 30-40 minutes. It is important to test with a toothpick to ensure it is baked inside. While the cake cools, we take care of the delicious cream. We caramelize again 150 g of sugar, and when it turns golden, we add 500 ml of hot water and mix. Then, we add 5 tablespoons of flour and 1-2 tablespoons of starch, stirring continuously until the cream becomes smooth and lump-free. Finally, we add the rum essence which will enhance the flavor. After the cream has cooled, we beat the margarine with a mixer until fluffy, then gradually incorporate the cooled cream, spoon by spoon. If the cream is too thick, we can add a few tablespoons of jam, choosing our favorite flavors. Once the base has completely cooled, we pour the cream on top and decorate as desired, using grated dark chocolate, colorful candies, or coconut. This cake not only looks splendid, but its taste will also delight the taste buds of everyone who enjoys it.