Indoor cake with apple and caramel (American Classics)


250 g wheat flour
125g butter
one small egg (or yolk)
to 50 ml of ice water with a pinch of salt dissolved
5 apples and more
1 cup sugar + a couple of tablespoons for sprinkling
200ml cream high fat content of 33-38%
a couple of tablespoons of milk
Metal baking dish 20-23sm

Pre-made caramel: pour into the pot with a wide bottom of a glass of sugar, add a couple tablespoons of water, place over medium heat. Stir until all the sugar as the first becomes dark yellow, then brown. Caramel in different stages smells differently, but do not wait, when it will become a zhzhenku, it will be very bitter. Once you enjoy the smell of the future of caramel, pour a glass of boiling in a pot of cream. Mix caramel, strain and cool.

Preheat the oven to 200C. Put in a food processor bowl the flour and diced cold butter. Turn on the processor for half a minute. You should get a small baby. Add the egg, add water on a spoon. Wait until the dough begins to coalesce into small pieces, and then forms a ball. Put the dough on the table, lightly sprinkled with flour. Divide the dough into two parts. Roll out with a rolling pin in two circles 3-5mm thick, to shift one round in shape. Apples peel, cut into thin slices, drain excess juice.

Put the dough on the filling: a layer of apples, a couple of tablespoons of the caramel, then again a layer of apples and a couple of spoonfuls of caramel. Finish layer will have apples, and it can be higher form. Cover with the remaining stuffing around, not pulling the dough. Make a decorative edge, clutching the edge of the fork prongs of the test to the form. Cut in the middle of five holes to simulate an apple in a cut. Brush top of cake with milk and sprinkle generously with sugar. Baking time 40 minutes, depending on the amount of filling.

You can leave a response, or trackback from your own site.

Leave a Reply