Whole apple cake, sponge cake, and blackberry jam

Whole Apple Cake with Sponge and Blackberry Jam - A Delight of Autumn

Who doesn't love a dessert that combines the sweet flavors of apples with the fluffy texture of a sponge cake? This whole apple cake with sponge and blackberry jam is a perfect recipe for the autumn season, bringing a touch of warmth and nostalgia to your table. Get ready to impress your family and friends with a spectacular and delicious dessert that is sure to become everyone's favorite.

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Number of servings: 8-10

Ingredients:

- 8-9 apples (choose medium-sized apples, preferably sweet-tart varieties)
- 4 tablespoons blackberry jam (for a burst of flavor)
- 4-5 tablespoons sugar (for caramelizing)
- Sponge:
- 4 eggs (at room temperature)
- 4 tablespoons sugar (to sweeten the sponge)
- 4 tablespoons oil (for a moist sponge)
- 6-7 tablespoons flour (make sure it is well sifted)
- 1/2 packet baking powder (to add volume to the sponges)
- Whipped cream for decoration (optional, but recommended for extra flavor)

Recipe History

Apple cake is a classic dessert that has traversed generations, often associated with family reunion moments. It is said that apple recipes are often passed down from mother to daughter, each adding a personal touch. Blackberry jam, on the other hand, is a modern addition that brings a note of originality and an interesting contrast to the taste of apples.

Step by step for a perfect cake

1. The first step is to prepare the apples. Peel the 8-9 apples and use a knife or small spoon to hollow them out gently in the middle, so they remain intact. This will allow the blackberry jam to fill the apples and transform them into a true delicacy. Fill each apple with 1-2 tablespoons of blackberry jam.

2. In a round baking dish, add 4-5 tablespoons of sugar. Place the dish over medium heat and, using circular motions, stir the sugar until it caramelizes and takes on a golden hue. Make sure the sugar does not burn, as it will give a bitter taste to the cake. Once caramelized, carefully pour the sugar around the sides of the dish, lining it evenly.

3. Place the jam-filled apples in the center of the dish, on the bottom covered with caramelized sugar. Now, let’s focus on preparing the sponge!

4. In a large bowl, beat the egg whites with 4 tablespoons of sugar until you obtain a shiny and firm meringue. This is the key to achieving a light and fluffy sponge cake.

5. In another bowl, whisk the egg yolks with 4 tablespoons of oil until they become a smooth cream. Then, incorporate this mixture into the egg white meringue, gently folding with a spatula to avoid losing the air in the mixture.

6. Sift the flour with the baking powder and gradually incorporate it into the egg mixture, stirring gently until it becomes a homogeneous composition.

7. Pour the sponge mixture over the apples in the dish and place everything in the preheated oven at 180°C. Let it bake for about 30 minutes or until the sponge passes the toothpick test (inserted in the middle of the cake, the toothpick should come out clean).

8. Once the cake is baked, remove it from the oven and let it cool for a few minutes. Using a round platter, cover the baking dish and carefully invert the cake so that the apples are visible on top.

9. For an elegant finishing touch, decorate the cake with whipped cream and, if desired, add a few tablespoons of blackberry jam on top of the cake.

Practical tips for a perfect result

- Choose apples based on personal preferences. The best apples for this recipe are sweet-tart varieties, such as Granny Smith or Golden Delicious.
- Make sure the caramelized sugar does not burn, as the taste will influence the entire cake. If you notice the sugar becoming too dark, turn off the heat and add a little water to dilute it.
- If you want to add a flavorful note, you can put a pinch of cinnamon in the sponge mixture or even in the blackberry jam.
- To make the cake even more special, try adding some chopped nuts to the sponge mixture. These will add a crunchy texture and extra flavor.

This whole apple cake with sponge and blackberry jam pairs perfectly with a cup of tea or a fragrant coffee. It is the ideal dessert for a cool autumn afternoon or for a gathering with friends.

Frequently asked questions:

1. Can I use other fruits instead of apples?
Yes, you can experiment with other fruits like pears or peaches, but make sure they are firm and can be hollowed out.

2. How can I store the cake?
The cake can be stored in the refrigerator, covered with plastic wrap, for 3-4 days. It is recommended to consume it fresh, but if it remains, the flavors will intensify.

3. How can I make the cake without eggs?
You can use an egg substitute, such as applesauce or yogurt, but the texture will be different.

In conclusion, this whole apple cake with sponge and blackberry jam will not only delight the taste buds but also bring moments of joy around the table. Enjoy every bite and share it with your loved ones!