100 apple and biscuit cake

Name: 100 apple and biscuit cake
Ingredients: 5 eggs; 5 tablespoons cold water; 10 tablespoons sugar; 12 tablespoons flour; 1/8 teaspoon salt; 10 g butter; 10 g flour; 4 medium apples (600 g); 1/4 teaspoon ground cinnamon; 2 egg yolks; 100 g sugar; 1 packet vanilla sugar (8 g); 250 g whipping cream; 150 g plain biscuits; 150 ml strawberry compote juice; 2 bananas; 30 g small candies

Dessert - 100 apple and biscuit cake by Coralia H. - Recipia

The 100 apple and biscuit cake has a fluffy sponge, apple cream and biscuits, and is soaked with juice from strawberry compote. The cinnamon-fried apples are mixed with whipped cream and egg yolks, then topped with bananas and small candies; the cream stays soft, with biscuit pieces visible when sliced. I choose apples that are slightly tart, not very sweet. Preparation: 35 minutes. Cooking: 35 minutes. Resting: 70 minutes. Total time: 140 minutes. Servings: 10. Approximately 380 kcal and 6 g protein per serving.

Ingredients

For the sponge

5 eggs
5 tablespoons cold water
10 tablespoons sugar
12 tablespoons flour
1/8 teaspoon salt
10 g butter
10 g flour

For the cream

4 medium apples (600 g)
1/4 teaspoon ground cinnamon
2 egg yolks
100 g sugar
1 packet vanilla sugar (8 g)
250 g whipping cream
150 g plain biscuits

For soaking

150 ml strawberry compote juice

For decorating

2 bananas
30 g small candies

Preparation

1. Preheat the oven to 180°C. Separate the eggs for the sponge and beat the egg whites with the salt until frothy, then gradually add the sugar and continue beating until the foam is firm. 2. Fold in the egg yolks and cold water with a spatula, then add the flour and stir gently until no traces of flour remain. Grease a 24 cm round cake pan with butter and dust it with flour, pour in the batter and bake for 25 minutes, until a toothpick comes out clean. Leave the sponge to cool for 60 minutes. 3. Peel the apples and coarsely grate them. Sauté them in a pan with the cinnamon for 10 minutes, until softened and no visible liquid remains, then leave them to cool for 20 minutes. 4. Beat the egg yolks with the sugar for the cream. Add the cooled apples and vanilla sugar. Whip the cream and fold 150 g into the mixture, then crumble the biscuits by hand and stir until the mixture comes together. Refrigerate the cream for 10 minutes. 5. Cut the cooled sponge into two layers. Soak each layer with compote juice, using 75 ml for each, then spread the cream between them. Spread the reserved 100 g of whipped cream on top and decorate with sliced bananas and small candies.

Notes

Keep the cake covered in the refrigerator for no more than 3 days; the banana slices will darken, so you can add them closer to serving. Tart apples with firm flesh make a less sweet cream than very ripe ones. The 24 cm round pan leaves room for two layers and a layer of cream. If you are making it for a meal, allow time for the sponge to cool before assembling. I serve it with black tea.