To prepare a delicious apple and gelatin cake, we start with making the cake base, an essential step that will provide the perfect foundation for the savory combination of apples and cream. In a large bowl, beat the egg whites with a pinch of salt, using an electric mixer at medium speed. When the egg whites start to become frothy, gradually add the sugar while continuing to mix. It is important to ensure that the sugar completely dissolves and that you achieve a firm, glossy foam that holds well on the mixer blades.
Once you have achieved the desired consistency, it is time to integrate the yolks, but you must add them gradually, mixing with a wooden spoon from top to bottom to maintain the aeration of the mixture. This is a crucial step for obtaining a fluffy cake base. Continue by adding the sifted flour, also using the same gentle method, so that the air in the mixture does not deflate. Once you have completed this step, pour the mixture into a cake pan lined with parchment paper and place it in the preheated oven at 180 degrees Celsius. Bake the cake for 35 minutes or until it turns golden and passes the toothpick test. After baking, let it cool completely on a rack.
Meanwhile, prepare the apple filling. Peel the apples, slice them thinly, and place them in a pot, covering them with water and adding sugar. Boil the apples over medium heat until they become soft, but do not let them completely disintegrate. When ready, remove them from the heat and let them cool slightly. In parallel, take 100 ml of water and soak the gelatin in it, allowing it to absorb the liquid for a few minutes. Then, over a steam bath, melt the gelatin without letting it boil, until it becomes completely liquid.
Add the melted gelatin to the apple compote, along with freshly squeezed orange juice and vanilla essence. Mix well to combine the ingredients. This aromatic filling should be poured over the cooled cake base, smoothing it out with a spatula. Place the cake in the refrigerator for a few hours until the filling sets.
Before serving, decorate the cake with whipped cream and sprinkle grated chocolate on top to give it an elegant appearance and an extra touch of flavor. Cut generous slices and serve this refined dessert with your loved ones. Enjoy your meal!
Once you have achieved the desired consistency, it is time to integrate the yolks, but you must add them gradually, mixing with a wooden spoon from top to bottom to maintain the aeration of the mixture. This is a crucial step for obtaining a fluffy cake base. Continue by adding the sifted flour, also using the same gentle method, so that the air in the mixture does not deflate. Once you have completed this step, pour the mixture into a cake pan lined with parchment paper and place it in the preheated oven at 180 degrees Celsius. Bake the cake for 35 minutes or until it turns golden and passes the toothpick test. After baking, let it cool completely on a rack.
Meanwhile, prepare the apple filling. Peel the apples, slice them thinly, and place them in a pot, covering them with water and adding sugar. Boil the apples over medium heat until they become soft, but do not let them completely disintegrate. When ready, remove them from the heat and let them cool slightly. In parallel, take 100 ml of water and soak the gelatin in it, allowing it to absorb the liquid for a few minutes. Then, over a steam bath, melt the gelatin without letting it boil, until it becomes completely liquid.
Add the melted gelatin to the apple compote, along with freshly squeezed orange juice and vanilla essence. Mix well to combine the ingredients. This aromatic filling should be poured over the cooled cake base, smoothing it out with a spatula. Place the cake in the refrigerator for a few hours until the filling sets.
Before serving, decorate the cake with whipped cream and sprinkle grated chocolate on top to give it an elegant appearance and an extra touch of flavor. Cut generous slices and serve this refined dessert with your loved ones. Enjoy your meal!
Ingredients
For the filling: -5-6 apples -150g of sugar -2 oranges -2 sachets of gelatin -1 vial of vanilla essence For the garnish: -200 ml whipped cream -50 g dark chocolate