Cake with flaky layers and apples

Delicate Apple Puff Pastry Cake – A Family Treat

Preparation time: 30 minutes
Baking time: 15 minutes
Total time: 45 minutes
Servings: 12

The delicate apple puff pastry cake is a classic dessert that has delighted many generations over time. This recipe brings together the sweet-tart flavor of apples with the slightly crunchy texture of the pastry sheets. It is an excellent choice for special occasions or simply to pamper the family on an ordinary day.

Ingredients:

*For the dough (4 sheets):*
- 250 g butter (82%)
- 200 ml sugar (approximately one cup)
- 3 packets of vanilla sugar
- 200 ml milk (approximately one cup)
- 3 medium eggs
- 1 teaspoon baking soda
- Juice and zest of 1/2 lemon
- 1 teaspoon vanilla extract
- A pinch of salt
- Flour as needed (approximately 800 g)

*For the filling:*
- 3 kg slightly sour apples
- 3-4 tablespoons sugar (adjust to taste)
- 3 packets of vanilla sugar
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- 100 g butter (65%)
- 1-2 tablespoons semolina (optional, for very juicy apples)

Step by Step:

1. Preparing the dough:
Start by softening the butter at room temperature. In a large bowl, add the softened butter, sugar, and vanilla sugar. Using a mixer, beat the mixture until it becomes fluffy and homogeneous. This step is crucial for achieving delicate sheets, so make sure the butter is well incorporated.

2. Adding wet ingredients:
Gradually add the eggs, mixing well after each addition. Then, pour in the milk, salt, vanilla extract, and lemon zest. In a small bowl, dissolve the baking soda with the lemon juice, then add it to the mixture. Finally, gradually incorporate the flour until the dough becomes non-sticky and homogeneous. Remember to stop adding flour when the dough no longer sticks to your hands.

3. Resting the dough:
Cover the dough with a damp towel and let it rest for 15 minutes. This step helps relax the gluten, so the sheets will be delicate.

4. Rolling out the sheets:
Divide the dough into four equal parts. On a floured surface, roll out each part of the dough into sheets the size of your baking tray (28/40 cm). Roll the sheets onto a rolling pin and transfer them to the back of the tray, greased with a little oil and dusted with flour. Meanwhile, preheat the oven to 180 degrees Celsius.

5. Baking the sheets:
Prick each sheet in several places with a fork and bake them for 5-6 minutes until they turn slightly golden. This step ensures that the sheets do not puff up too much during baking.

6. Preparing the filling:
Peel and core the apples. If you have patience, use a large grater to achieve a uniform mixture. If not, you can use a food processor, but be careful not to turn them into a paste. Place the apples in a pan with the sugar and sauté them over low heat, stirring frequently, until they begin to caramelize and a syrup forms.

7. Flavoring the filling:
Add the cinnamon and diced butter, stirring until it melts. Finally, add the semolina (if needed) and leave the mixture on the heat until the semolina expands and the syrup is almost absorbed. Remove the pot from the heat and add the vanilla sugar and vanilla extract.

8. Assembling the cake:
Place the first sheet in the tray, spread 1/3 of the warm filling, then place the second sheet. Continue this process until the last sheet, which will remain free. Cover the cake with foil and add some weights (like books or dictionaries) to press it down. Refrigerate the cake, first in the pantry, then in the fridge, until it cools completely.

9. Slicing and serving:
After a few hours, you can slice the cake. A recommendation is to wait until the next day to allow the sheets to become fully tender. However, no one can stop you from cutting the edge of the cake to taste it earlier!

Practical Tips:

- Choosing apples: It is important to use slightly sour apples, as they provide a pleasant contrast to the sweetness of the sugar. Apples like Granny Smith or similar varieties are excellent.
- Semolina: If the apples are very juicy, semolina is an optional ingredient that helps absorb excess liquid. This detail will make the filling more cohesive.
- Flour: The amount of flour can vary depending on humidity and the type of ingredients. Add flour gradually and stop when the dough becomes non-sticky.

Delicious Combinations:

The delicate apple puff pastry cake can be served plain or with a dollop of sour cream, vanilla ice cream, or caramel sauce for an extra flavor boost. A cup of freshly brewed tea or coffee will perfectly complement this treat.

Nutritional Benefits:

Apples provide a significant amount of fiber, vitamins, and antioxidants. Additionally, the butter used in the dough adds healthy fats, while the eggs offer valuable proteins.

Frequently Asked Questions:

- Can I replace butter with oil? While you can use oil, the texture of the sheets will be different, less flaky. Butter is recommended for superior taste.
- Can the cake be frozen? Yes, you can freeze the cake before assembling it. Wrap it in cling film and keep it in the freezer for up to 3 months.
- Can I use other fruits? Absolutely! Peaches, plums, or cherries are excellent in this recipe, providing a unique flavor.

Whether it's a family gathering or just a weekend evening, this delicate apple puff pastry cake will bring joy and smiles to the faces of your loved ones. Don't hesitate to experiment and personalize your recipe to make it even more special!