Caramelized apple cake

Name: Caramelized apple cake
Ingredients: 8 medium apples; 150 g sugar; 50 g butter; 120 g quince jam; 4 eggs; 6 tablespoons sugar; 6 tablespoons flour; 2 tablespoons oil; 2 tablespoons water; 5 ml vanilla essence; 5 g baking powder; 200 ml whipping cream; 20 g sugar decorations

Dessert - Caramelized apple cake by Codrina O. - Recipia

This Easter caramelized apple cake has whole apples and slices nestled in melted sugar, then it’s turned out with the sponge on top. Quince jam fills the apples, and the whipped cream goes on the cooled cake; it’s my favorite cake. I slice it cold and plan to make it a few hours before the meal, so I don’t have to rush the cooling. Prep: 25 minutes. Cook: 53 minutes. Rest: 75 minutes. Total time: 153 minutes. Serves: 8. About 450 kcal and 5 g protein per serving.

Ingredients

For the caramelized apples

8 medium apples
150 g sugar
50 g butter
120 g quince jam

For the sponge

4 eggs
6 tablespoons sugar
6 tablespoons flour
2 tablespoons oil
2 tablespoons water
5 ml vanilla essence
5 g baking powder

For decorating

200 ml whipping cream
20 g sugar decorations

Preparation

1. Preheat the oven to 180°C. Peel the apples, remove the cores and keep them whole; cut slices from the apples, using them alongside the whole ones. 2. In a 24 cm saucepan that’s also ovenproof, caramelize the sugar over low heat for about 5 minutes. Add the butter, then arrange the whole apples and slices among them. 3. Put the pan in the oven for 20 minutes, until the apples soften. Leave them to cool for 5 minutes, then fill the whole apples with quince jam. 4. Separate the eggs. Beat the egg whites until stiff with the sugar. Beat the yolks with the oil, water and vanilla essence, then fold them into the whites. 5. Mix the flour with the baking powder and fold it into the batter with broad strokes, without beating it. 6. Pour the batter over the apples and level the top. Bake the cake at 180°C for about 28 minutes, until a toothpick comes out clean. 7. Leave the cake in the pan for 10 minutes, loosen the edges with a thin knife and carefully turn it out onto a serving plate. Leave it to cool for 60 minutes. 8. Whip the cream and decorate the cooled cake with whipped cream and sugar decorations.

Notes

Firm apples that don’t fall apart easily when baked hold their shape better; small ones may soften before the large ones, so check them after 15 minutes. The 24 cm saucepan needs to be ovenproof and have sides high enough for the batter. If you choose a much wider dish, the sponge will be thinner and bake faster. Let the cake cool well before adding the whipped cream, otherwise it will soften on the warm surface. I plan to make it a few hours before the meal, so there’s time for both cooling and decorating. Keep it covered in the refrigerator and eat it within 3 days. A slice goes well with black coffee. You can replace the quince jam with the same amount of smooth apricot jam. The cream needs to be cold when you whip it. The sponge contains gluten and eggs, and the whipped cream adds dairy.