Caramelizing sugar is an essential step in this recipe, and the secret lies in having patience. Start by adding the sugar to a small saucepan over low heat. Stir constantly to prevent it from burning until it transforms into a shiny golden liquid. This stage may take a few minutes, but the result is worth the effort. Once the sugar has completely melted, quickly pour it into a 25 x 35 cm baking dish, making sure to evenly cover the bottom.
After the sugar has cooled slightly, you can move on to the apples. Choose fresh apples, preferably ones that are not too soft, so you can easily slice them. Peel the apples, remove the seeds, and slice them into thin pieces. Arrange the apple slices evenly over the caramel in the dish, so that each bite has a taste of the caramelized delight. Now, place the dish in the preheated oven at 180 degrees Celsius and let it bake for about 15-20 minutes, until the apples become tender and start to caramelize. Once ready, remove the dish and let it cool completely.
Meanwhile, prepare the batter. In a large bowl, beat the egg whites with a mixer on high speed until stiff peaks form. Gradually add the sugar while continuing to mix, then fold in the egg yolks, oil, vanilla extract, and sifted flour mixed with baking powder. Use a spatula to gently fold in, using an up-and-over motion from the bottom to keep the air in the egg whites. Pour the batter over the caramelized apples, leveling it evenly.
Once the batter is ready, remove it from the oven and let it cool in the dish. Meanwhile, prepare a syrup from water and sugar, boiling them together until slightly thickened, then flavoring with vanilla extract. Soaking the layers adds a touch of moisture and sweetness. Invert the cake onto a serving platter, spread it with raspberry or strawberry jam, then add the cream.
For the cream, mix all the ingredients at medium speed until you achieve a fluffy and thick texture. If desired, you can decorate with the leftover caramelized apples, diced into small cubes, or with a sprinkle of powdered cinnamon for extra flavor. Let the cake chill in the refrigerator until the next day, so the flavors combine perfectly. When it’s time to serve, cut it into generous slices. This will be a true culinary delight, perfect for any occasion!
After the sugar has cooled slightly, you can move on to the apples. Choose fresh apples, preferably ones that are not too soft, so you can easily slice them. Peel the apples, remove the seeds, and slice them into thin pieces. Arrange the apple slices evenly over the caramel in the dish, so that each bite has a taste of the caramelized delight. Now, place the dish in the preheated oven at 180 degrees Celsius and let it bake for about 15-20 minutes, until the apples become tender and start to caramelize. Once ready, remove the dish and let it cool completely.
Meanwhile, prepare the batter. In a large bowl, beat the egg whites with a mixer on high speed until stiff peaks form. Gradually add the sugar while continuing to mix, then fold in the egg yolks, oil, vanilla extract, and sifted flour mixed with baking powder. Use a spatula to gently fold in, using an up-and-over motion from the bottom to keep the air in the egg whites. Pour the batter over the caramelized apples, leveling it evenly.
Once the batter is ready, remove it from the oven and let it cool in the dish. Meanwhile, prepare a syrup from water and sugar, boiling them together until slightly thickened, then flavoring with vanilla extract. Soaking the layers adds a touch of moisture and sweetness. Invert the cake onto a serving platter, spread it with raspberry or strawberry jam, then add the cream.
For the cream, mix all the ingredients at medium speed until you achieve a fluffy and thick texture. If desired, you can decorate with the leftover caramelized apples, diced into small cubes, or with a sprinkle of powdered cinnamon for extra flavor. Let the cake chill in the refrigerator until the next day, so the flavors combine perfectly. When it’s time to serve, cut it into generous slices. This will be a true culinary delight, perfect for any occasion!
Ingredients
Base - 5 eggs - 7 tablespoons sugar - 10 tablespoons flour - 1 packet baking powder - 1 vial vanilla essence or to taste - 2 tablespoons oil Cream - 200 g Fagaras cheese - 200 g sour cream - 1 packet nes - 150 ml cream for whipping - 4 tablespoons sugar - 1/2 teaspoon ground cinnamon or to taste - 3 packets whipping cream stabilizer Syrup - 300 ml water + 150 g sugar and vanilla Others - 1 kg apples - 200 g sugar - raspberry/strawberry jam, optional - ground cinnamon, optional