Apple Cake with two Creams, Vanilla and Chocolate

Preparation

To obtain a delicious dessert that impresses with its taste and appearance, we start by preparing the apples. Peel the apples and remove the seeds, then slice them thinly and evenly. Arrange the apple slices side by side in a generous layer that completely covers the bottom of a baking tray lined with parchment paper. This layer of apples will provide a delicious contrast to the fluffy batter that will be prepared next.

The batter is prepared starting with the egg whites, which we beat until stiff peaks form and they become glossy and firm. Gradually add the sugar and water in three batches, continuing to mix vigorously so that the sugar completely dissolves and integrates perfectly into the egg whites. It is essential that this process is done patiently, as a well-beaten foam will give the batter an airy texture. Once the sugar is fully incorporated, add the egg yolks one by one, mixing after each addition until the mixture becomes homogeneous and creamy.

The next step is to incorporate the sifted flour along with the baking powder, gently folding it in from the bottom up with a spatula. This step is crucial for maintaining the aeration of the dough. Once the flour is well incorporated, pour the mixture over the apple slices and level it with a spatula. To add a layer of flavor, fold in sifted cocoa into the remaining batter and pour it over the white layer, smoothing it out again.

Place the tray in a preheated oven at 180 degrees Celsius and bake for about 25-30 minutes, or until the batter is cooked and passes the toothpick test. If the toothpick comes out clean, the batter is ready. Remove it from the tray and let it cool on a wire rack, then carefully transfer it to a serving platter, ensuring the layer of apples is on top. Remove the parchment paper and let the batter wait.

The vanilla cream is simply prepared according to the instructions on the package, using milk. After the pudding has cooled, cover it with plastic wrap to prevent a crust from forming. In another bowl, cream the butter or margarine with the sugar until you get a fluffy cream, in which the sugar is completely dissolved. Gradually add a tablespoon of the butter cream into the vanilla pudding, mixing well until homogeneous. This combination will give a creamy texture and an intense flavor. Pour the resulting cream over the cooled batter and level it.

Finally, for the chocolate cream, mix the Finetti chocolate cream with the oil until you achieve a smooth consistency. This cream will spread evenly over the vanilla cream, and a final touch, sprinkling grated chocolate, will add extra flavor and an attractive appearance. Let the dessert chill for at least an hour, so the flavors blend perfectly. When ready, slice and serve with pleasure, enjoying every bite!