Apple and caramel cake

Name: Apple and caramel cake
Ingredients: 6-7 medium apples; 250 g sugar; 10 eggs; 10 tablespoons sugar; 1000 ml milk; 6 tablespoons sugar; 8 tablespoons flour; 200 ml whipping cream

Dessert - Apple and caramel cake by Steluta N. - Recipia

Apple and caramel cake is served cold, after a meal, with soft apples beneath the caramel custard. The custard stays soft around the fruit, while the sponge bakes on top and ends up at the bottom when turned out; the caramel pools, glossy, on the serving plate. I like to cut thin slices, so you can see half an apple in each. Preparation: 35 minutes. Cooking: 83 minutes. Resting: 3 hours. Total time: 4 hours and 58 minutes. Servings: 12. Approximately 390 kcal and 9 g protein per serving.

Ingredients

6-7 medium apples
250 g sugar
10 eggs
10 tablespoons sugar
1000 ml milk
6 tablespoons sugar
8 tablespoons flour
200 ml whipping cream

Preparation

1. Peel and wash the apples, cut them in half and remove the cores. 2. Melt the sugar for the caramel in an enamel pot over medium heat, for about 8 minutes, until it turns amber. Tilt the pot to coat the sides, then arrange the apple halves on the bottom. 3. Beat 6 eggs with 10 tablespoons of sugar, add the milk and pour the mixture over the apples. 4. Bake at 180°C for 25 minutes, until the custard starts to set around the edges. While it bakes, prepare the sponge. 5. Separate the 4 remaining eggs. Beat the egg whites with 6 tablespoons of sugar until stiff, then fold in the yolks. Add the flour with a wooden spoon and mix until no white streaks remain. 6. Take the pot out of the oven and spread the sponge batter over the apples and custard. Bake for about 50 more minutes at 180°C, until the sponge is golden. 7. Leave the cake in the pot for 3 hours, until completely cool. Place a flat serving plate over the pot and turn the cake out. 8. Whip the cream according to the package instructions and decorate the cake.

Notes

You can bake it a day ahead and keep it covered in the fridge for up to 3 days. Served cold, it goes well with plain coffee, without milk. I put it in the oven a few hours before the meal, so it has time to cool completely before turning it out. Choose firm apples of similar size; very large ones may still be hard when the custard is ready. The caramelized sugar hardens quickly in the pot, then melts again in the oven. The 24-26 cm enamel pot must be oven-safe, and the plate you turn it onto must sit perfectly flat, otherwise the top layer may crack. The cake contains eggs, milk and gluten.