The filling for this delicious cake is essential and requires a few simple yet important steps. Start by peeling the apples, making sure to remove any traces of impurities. Then, grate them on a large grater to achieve an ideal consistency that will allow the flavors to combine harmoniously. Place the grated apples in a pan to sauté, gradually adding sugar. Stir constantly to avoid burning and to allow the apple juice to evaporate. This step is crucial as it will intensify the flavor of the apples. Once the mixture becomes denser, remove the pot from the heat and incorporate the cinnamon, vanilla, and semolina, mixing well to ensure an even distribution of flavors. Let the filling cool while you prepare the layers.
For layer 1, start by creaming the butter or margarine with the sugar and vanilla sugar until the mixture becomes a fine, homogeneous foam. It is important for the sugar to be completely dissolved to achieve a fine texture. Add the eggs, milk, and a pinch of salt, continuing to mix vigorously. Finally, incorporate the rum essence and the sifted flour with baking powder. The dough should have a suitable consistency, slightly soft but not excessively hard; if necessary, you can add a little milk to adjust the texture. Pour the dough into a baking tray lined with parchment paper, measuring 25 x 35 cm, and level it evenly. Then, pour the apple filling on top, ensuring it is evenly distributed. Place the tray in a preheated oven at 180 degrees Celsius for about 15 minutes.
Meanwhile, move on to preparing layer 2. Beat the egg whites with a pinch of salt and a tablespoon of sugar until you get a stiff, glossy foam. In another bowl, mix the egg yolks with water (or milk/mineral water) and the remaining sugar until the mixture becomes a fluffy cream and the sugar is completely dissolved. This addition of liquid will contribute to the fluffiness of the layer. Incorporate the egg white mixture, alternating with the sifted flour, using a spatula in a gentle folding motion from bottom to top to maintain the air in the mixture. Once layer 1 has baked for 15 minutes, remove the tray from the oven and pour layer 2 over the apple layer, leveling carefully. Place the tray back in the oven and bake for another 25-30 minutes or until the top layer turns golden and passes the toothpick test.
Finally, when the cake is ready, dust it with powdered vanilla sugar to add an attractive appearance and a sweet taste. Let the cake cool completely before slicing it so that each piece is perfect and reveals the delicious layers of apples and fluffy layers. This recipe will not only fill the house with inviting aromas but will also bring smiles to the faces of loved ones. Bon appétit!
For layer 1, start by creaming the butter or margarine with the sugar and vanilla sugar until the mixture becomes a fine, homogeneous foam. It is important for the sugar to be completely dissolved to achieve a fine texture. Add the eggs, milk, and a pinch of salt, continuing to mix vigorously. Finally, incorporate the rum essence and the sifted flour with baking powder. The dough should have a suitable consistency, slightly soft but not excessively hard; if necessary, you can add a little milk to adjust the texture. Pour the dough into a baking tray lined with parchment paper, measuring 25 x 35 cm, and level it evenly. Then, pour the apple filling on top, ensuring it is evenly distributed. Place the tray in a preheated oven at 180 degrees Celsius for about 15 minutes.
Meanwhile, move on to preparing layer 2. Beat the egg whites with a pinch of salt and a tablespoon of sugar until you get a stiff, glossy foam. In another bowl, mix the egg yolks with water (or milk/mineral water) and the remaining sugar until the mixture becomes a fluffy cream and the sugar is completely dissolved. This addition of liquid will contribute to the fluffiness of the layer. Incorporate the egg white mixture, alternating with the sifted flour, using a spatula in a gentle folding motion from bottom to top to maintain the air in the mixture. Once layer 1 has baked for 15 minutes, remove the tray from the oven and pour layer 2 over the apple layer, leveling carefully. Place the tray back in the oven and bake for another 25-30 minutes or until the top layer turns golden and passes the toothpick test.
Finally, when the cake is ready, dust it with powdered vanilla sugar to add an attractive appearance and a sweet taste. Let the cake cool completely before slicing it so that each piece is perfect and reveals the delicious layers of apples and fluffy layers. This recipe will not only fill the house with inviting aromas but will also bring smiles to the faces of loved ones. Bon appétit!
Ingredients
For a tray 25 x 35 cm Filling - 1.5 kg apples - 7-9 tablespoons sugar - ground cinnamon, to taste - 1 pinch of salt - 1 packet vanilla sugar - 2-3 tablespoons semolina Base 1 - 150 g sugar - 2 eggs - 100 g butter/margarine - 200 g flour - 1 packet baking powder - 1 packet Bourbon vanilla sugar - 1 vial rum essence - 1-2 tablespoons milk Base 2 - 4 eggs - 1 pinch of salt - 1 tablespoon water - 4 tablespoons sugar - 4 tablespoons flour For decoration - powdered vanilla sugar