Cake «Snickers» With caramelized apple

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Ingredients:
For the dough:
2 1/4 cups — flour
2 1/4 cups — granulated sugar
1 1/2 cups — Cocoa powder
2 teaspoons 1 / 4- baking soda
2 1/4 teaspoons — baking powder
1 1/2 teaspoon — of salt
1 teaspoon — of cinnamon
1/2 teaspoon — pepper
3 — eggs, room temperature
1 1/2 cups — applesauce
3/4 cup — vegetable oil (unscented)
Vanilla extract — 1.5 tablespoon
1 cup + 2 tablespoons — strong brewed coffee

Salted caramel:
2 cups — double cream
2 cups — sugar
1 cup — honey (or corn syrup)
1/2 cup — 1/2 cup bourbon + apple juice (or 1 cup apple juice or apple cider)
1/2 cup — butter
Vanilla extract 1 tablespoon
1/2 teaspoon — of salt + large sea for sprinkling
3 small — apples (I used Granny Smith and Honeycrisp)
6 vetochek- or wooden sticks for decoration

Snickers Glaze:
1 cup — soft butter,
120 g — cream cheese,
2 cups — icing sugar
1/2 cup — Peanut Butter
1/3 cup — salted caramel (recipe above)
2 teaspoons — extract
1/2 cup — salted peanuts, chopped + more for decoration
230 gr. — Bittersweet chocolate, chopped
1/2 cup — heavy cream

A glass of 250 ml.

Preparation:
Cooking cakes:
1. Preheat oven to 180 degrees. Cover the baking paper three 20-22sm round baking dish.
2. In a medium bowl, mix flour, sugar, cocoa powder, baking soda, baking powder, cinnamon, allspice and salt. Set aside.
3. In a bowl, whisk together the eggs, applesauce, oil and vanilla until smooth.
4. Slowly add dry ingredients to wet mixer and blend on low speed until until no lumps of flour. Add the hot coffee and stir. The dough should be fluid, but not very liquid.
5. Pour the batter into the molds and bake for 20 to 25 minutes, check the readiness of the match.
Ready-made cakes cool completely before frosting coating.

Prepare the frosting and caramel:
1. Mix the sugar, honey, bourbon and apple juice in a large saucepan. Bring to a boil, boil, without stirring, 9 minutes, or until light golden brown. Add the cream, butter, vanilla, salt, stirring constantly. Cook for 10-15 minutes or until the cooking thermometer shows 100 degrees, stirring constantly! Remove the sauce from the heat and add salt (it balances the sweetness of caramel). Mould in 1 cup of caramel sauce and leave to cool. The remaining sauce set aside until then, until it is time to collect the cake (I just shut the pan and set it aside for the night).
2. Now make the icing: butter, cream cheese and powdered sugar, beat until the mixture is light and fluffy, about 4 minutes. Add peanut butter, 1/3 cup of the cooled caramel sauce and vanilla, beat until fully wired. Add the chopped peanuts.

Assembling the cake:
1. Place the first cake cake on a plate, pour it on top of the 1/3 cup caramel (which we postponed when cooking), then apply a top layer of walnut glaze, cover the next Korzh and is doing the same action followed. After we all sandwiched cakes coated with cake frosting from all sides and from above, neither of which is fine if you can not put icing perfectly straight, and this has its own charm !;)
Put the cake in the refrigerator.
2. In the meantime, Let us chocolate. Microwave melt the chocolate with the cream and interfere every 30 seconds until the icing becomes fully homogeneous.
Allow to cool for 3-5 minutes and then gently pour it on top of the cooled cake, that it flowed evenly from all sides. Once put in the refrigerator cake preferably at night, or at least 1-2 hours. We need to chocolate glaze completely froze!
3. While the cake cools Let us remaining caramel. We put it back on the heat and bring to a boil. Cook for 15-20 minutes or until the thermometer shows 105-110 degrees. Remove the sauce from the heat and allow to cool for 15-20 minutes, stirring regularly. Once the caramel has cooled and begins to thicken, you can dip the apples into it (slide them prearranged twigs). You will see what the consistency of caramel is best suited to cover the apples, it should not drain much with apple and at the same time be sufficiently liquid to dip the apples in it. Leave to harden in the apple for baking paper.

4. Then pour the warm, sticky caramel has cooled on the cake, top with chocolate glaze. In the center we have our caramel apples. Sprinkle with peanuts and a large sea salt.
5. Put the cake in the refrigerator for at least 30 minutes. Caramel does not fully harden and become solid, it should only keep the form and do not drain on a plate with a cake.
Before serving the cake must stand at room temperature for at least 15 minutes.

Bon Appetit!

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