Upside-down apple cake with vanilla cream

Name: Upside-down apple cake with vanilla cream
Ingredients: 5-6 large apples; 100 g butter; 100 g sugar; 5 eggs; 1 g salt; 100 g sugar; 100 g flour; 2 eggs; 45 g sugar; 3 tablespoons cornstarch; 400 ml milk; 5 ml vanilla essence; 100 g butter; 200 ml cream for whipping; 20 g chocolate

Dessert - Upside-down apple cake with vanilla cream by Viviana B. - Recipia

Upside-down apple cake with vanilla cream has apple slices baked beneath a fluffy sponge that soaks up the syrup in the pan. On top go vanilla cream, whipped cream and grated chocolate; once cooled, it is cut into slices with the apples at the bottom. I choose firm apples and cut them into slices of roughly the same thickness so they sit evenly. Prep: 30 minutes. Cook: 58 minutes. Rest: 2 hours and 3 minutes. Total time: 3 hours and 31 minutes. Serves: 12. Approximately 410 kcal and 6 g protein per serving.

Ingredients

For the sponge

5-6 large apples
100 g butter
100 g sugar
5 eggs
1 g salt
100 g sugar
100 g flour

For the cream

2 eggs
45 g sugar
3 tablespoons cornstarch
400 ml milk
5 ml vanilla essence
100 g butter

For decorating

200 ml cream for whipping
20 g chocolate

Preparation

1. Heat the oven to 180°C. Peel the apples and cut them into slices. Line a 30 x 20 cm pan with baking paper, grease the paper with 100 g butter at room temperature and sprinkle with 100 g sugar. Arrange the apples in an even layer. 2. Bake the apples for 20 minutes, until softened and syrup has formed at the bottom of the pan. 3. Meanwhile, separate the 5 eggs. Beat the egg whites with 1 g salt until stiff, then add 100 g sugar and beat until you have stiff peaks. Add the egg yolks and mix 4-5 times. Add the flour and gently fold it in, turning the mixture over in 10-12 strokes. 4. Take the pan out of the oven and leave it for 3 minutes, then spoon the batter in several mounds over the apples and gently level it. Bake for another 30 minutes; keep the oven door closed for the first 20 minutes. The sponge should be golden and spring back lightly when touched. 5. While the sponge bakes, beat the 2 eggs with 45 g sugar and the cornstarch in a small saucepan. Stir in the milk and vanilla essence, then cook over low heat for about 8 minutes, stirring continuously, until thick like custard. Take the saucepan off the heat, leave the cream to cool a little, add 100 g butter and mix until smooth. 6. Take the cake out of the oven and leave it in the pan for 3 minutes. Lift it with the baking paper onto a serving plate, put a tray on top and turn everything over in one quick motion so the syrup soaks into the sponge. Leave the sponge and cream to cool completely, about 1 hour. 7. Whip the cream until it holds its shape. Spread the vanilla cream over the cooled cake, decorate with whipped cream and grated chocolate, then refrigerate for 1 hour before serving.

Notes

Firm pears can replace the apples, while the cream and sponge stay the same; the cake contains gluten, eggs and dairy. Firm-fleshed apples hold their shape better than mealy ones, which soften quickly during the first bake. If they are very juicy, leave the slices to drain for a little while before arranging them, so too much liquid does not collect at the bottom of the pan. A 30 x 20 cm pan leaves room for a good layer of apples and the batter made with 5 eggs; in a smaller one, the sponge will be taller. I don't rush the cooling, the cream spreads more evenly over a cool sponge. When sliced, it is a little like a fruit sponge cake, except the apples stay on top after turning it over. Keep the cake covered in the fridge and eat it within 3 days. A slice goes well with black tea, without any other sweet additions.