Apple cake with caramel and whipped cream

Name: Apple cake with caramel and whipped cream
Ingredients: 10 large apples; 100 g walnuts; 1 teaspoon cinnamon; 20 tablespoons sugar; 3 eggs; 1 teaspoon baking powder; 1 pinch salt; 5 tablespoons flour; 200 ml whipping cream; 20 g chocolate

Dessert - Apple cake with caramel and whipped cream by Zaraza L. - Recipia

Firm apples keep their shape in this apple cake with caramel and whipped cream, beneath a fluffy cake layer baked on top. The caramel coats the fruit and nuts, and after you turn the cake out, the glossy layer ends up on top; serve it cold with whipped cream. I cut the apples into cubes about 1.5 cm across so they don’t get lost in the caramel layer. Preparation: 30 minutes. Cooking: 67 minutes. Resting: 110 minutes. Total time: 207 minutes. Servings: 10. About 390 kcal and 5 g protein per serving.

Ingredients

10 large apples
100 g walnuts
1 teaspoon cinnamon
20 tablespoons sugar
3 eggs
1 teaspoon baking powder
1 pinch salt
5 tablespoons flour
200 ml whipping cream
20 g chocolate

Preparation

1. Peel the apples and cut them into cubes about 1.5 cm across. Put them in a pan with the chopped walnuts and cinnamon and cook for 10 minutes, stirring, until they start to soften. 2. Melt 15 tablespoons of sugar in a round saucepan over medium heat, stirring constantly for 5-7 minutes. Once no sugar crystals are visible, swirl the pan to coat the sides with caramel and leave it to cool. 3. Separate the egg whites from the yolks and beat the whites until stiff. Add the remaining 5 tablespoons of sugar and keep beating, then gradually mix in the yolks, baking powder, salt and sifted flour. Fold from the bottom up with a wooden spoon. 4. Put the apples in the saucepan with the caramelized sugar and spread the cake batter on top. Bake in an oven preheated to 180°C for 45-50 minutes, until a toothpick comes out clean. 5. Take the saucepan out of the oven and leave the cake in it for 20 minutes. Turn it out onto a serving plate, with the apples on top, then leave it to cool completely, about 60 minutes. 6. Whip the cream, decorate the cold cake and grate the chocolate over the top. Refrigerate for 30 minutes before serving.

Notes

For a gluten-free version, replace the 5 tablespoons of flour with 40 g gluten-free baking blend; the cake also contains walnuts, eggs and dairy. Keep it covered in the refrigerator for up to 3 days. A round, ovenproof saucepan about 26 cm across leaves room for the apple layer and cake batter. Choose firm, slightly tart apples; floury ones break down more easily as they cook. If they’re very hard, the cubes may need another 2-3 minutes on the heat, until the edges soften. When the apples release a lot of juice, keep them on the heat until the liquid at the bottom of the pan evaporates. Melting the sugar is the step I don’t rush; toward the end I stir carefully and take the pan off the heat as soon as I can’t see any more crystals. A cold slice goes well with a cup of black tea.