Apple jelly cake with caramel cream

Apple Jelly and Caramel Cream Cake

Welcome to the sweet world of baking! Today, I’m sharing a recipe for an apple jelly and caramel cream cake that will turn any occasion into a celebration. This combination of flavors and textures is not only a delight but also a creation that will impress anyone. Whether you’re a beginner cook or a pastry master, this recipe will guide you step by step to achieve a perfect result.

Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 5 hours (including cooling)
Servings: 12

Ingredients

*For the cake layers (2 layers):*
- 4 eggs
- 6 tablespoons flour
- 4 tablespoons sugar
- 2 tablespoons oil
- 1 teaspoon baking powder

*For the caramel cream:*
- 2 eggs
- 100 g sugar
- 250 ml milk
- 3 tablespoons cornstarch
- rum essence (to taste)
- 10 g gelatin
- 100 ml whipped cream

*For the apple jelly:*
- 50 ml water
- 50 g sugar
- 800 g apples (preferably green apples for a pleasant contrast)
- 20 g gelatin

*For the syrup:*
- 100 ml water
- 50 g sugar
- rum (to taste)

*For decoration:*
- whipped cream
- coconut (for a tropical look)
- a few sliced apples (for added freshness)

Step by Step: Making the Cake

1. Preparing the Cake Layers:
Start by preheating the oven to 180°C (medium heat). In a large bowl, beat the eggs with a pinch of salt and sugar using an electric mixer until the mixture doubles in volume and becomes frothy. This step is essential for fluffy layers.

Add the oil and gently mix until well combined. Then, fold in the flour mixed with baking powder, being careful not to overmix. Divide the batter in half and pour one half into a 24 cm cake pan lined with parchment paper. Bake each layer for about 20-25 minutes or until golden and passing the toothpick test.

2. Preparing the Caramel Cream:
In a heavy-bottomed saucepan, place the sugar and cook over medium heat, stirring occasionally, until completely melted and caramelized. Gradually add the milk, stirring well to combine.

In a separate bowl, beat the eggs with a pinch of salt, then add the cornstarch. Slowly pour the caramel syrup in a thin stream over the eggs, whisking vigorously to avoid lumps. Transfer the mixture back to the saucepan with the caramel and cook over medium heat, stirring constantly, until the cream thickens. Add the rum and cover with plastic wrap.

The gelatin, hydrated in cold water, should be melted in the microwave and added to the caramel cream, mixing well. Allow the cream to cool, then fold in 100 ml of whipped cream.

3. Preparing the Apple Jelly:
Peel and core the apples, then chop them using a food processor. In a saucepan, prepare a syrup with water and sugar, add the apples, and simmer for 5 minutes, stirring constantly.

Hydrate the gelatin in cold water, then dissolve it in the microwave and add it to the warm jelly, mixing well. Allow the jelly to cool.

4. Preparing the Syrup:
In a small saucepan, boil water with sugar and rum, stirring until the sugar is completely dissolved. This syrup will add a delicious moisture to the cake layers.

5. Assembling the Cake:
Place the first cake layer on a serving platter and surround it with the walls of the cake pan. Add the caramel cream and refrigerate for about 1 hour until it sets slightly. Place the second cake layer on top, generously soak it with the syrup, and then add the apple jelly.

Cover the cake with plastic wrap and refrigerate, preferably overnight, to allow it to set well.

6. Finalizing the Cake:
The next day, use a knife to loosen the edges of the cake from the pan. Decorate the cake with whipped cream and sprinkle coconut around the edges. You can add a few apple slices for an attractive look.

Serving Suggestions:
This apple jelly and caramel cream cake pairs perfectly with a cup of aromatic tea or a glass of sweet wine. It’s ideal for birthdays, get-togethers with friends, or simply for treating yourself.

Practical Tips:
- Choose green apples for a pleasant contrast between the sweetness of the caramel cream and the acidity of the jelly.
- Make sure all ingredients are at room temperature for a uniform mixture.
- If you want a more sophisticated cake, you can add nuts or almonds to the caramel cream.

Nutritional Information:
Calories per serving are approximately 320 kcal, and the benefits include the intake of vitamins from apples, protein, and calcium from milk and eggs.

Frequently Asked Questions:
1. Can I use other fruits for the jelly?
Yes, you can substitute apples with pears, peaches, or berries.

2. How can I store the cake for a longer time?
It is recommended to keep it in the refrigerator, covered with plastic wrap, to prevent drying out.

3. Can I make the cake without gelatin?
Gelatin is essential for achieving the correct texture of the jelly and cream. You can use a vegan gelatin substitute, but the result may vary.

I hope this apple jelly and caramel cream cake recipe inspires you to showcase your culinary skills and enjoy every sweet bite! Bon appétit!