Apple and whipped cream cake

Apple and whipped cream cake

Based on 0 ratings
L

laura

Community member

"Quick and easy cake for any occasion."

Difficulty

Easy 👌

Preparation

45 min

Baking

45 min

Resting

90 min

Ingredients

2Servings
1
apples
½ tbsp
brown sugar
¾
eggs
15 g
sugar
25 g
flour
62½ ml
cream
½ tbsp
confectioner’s sugar
12½ ml
syrup
37½ ml
water
fruit (for decorating)

Recipes made to your taste

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  • Step 1/5

    Peel, deseed and slice the apples. I've chosen granny smith apples for this cake. Take a round baking form, cut some baking paper to fit on the bottom of your baking form. Add the apple slices and sprinkle with the brown sugar. Adjust the quantity of sugar to your taste and depending on how sweet the apples are. Preheat the oven to 170°C. Bake for about 15-20 minutes or until softened - time might depend on the apples and your oven. When ready take it out and let it cool.
    • 1 apples
    • ½ tbsp brown sugar

    Peel, deseed and slice the apples. I've chosen granny smith apples for this cake. Take a round baking form, cut some baking paper to fit on the bottom of your baking form. Add the apple slices and sprinkle with the brown sugar. Adjust the quantity of sugar to your taste and depending on how sweet the apples are. Preheat the oven to 170°C. Bake for about 15-20 minutes or until softened - time might depend on the apples and your oven. When ready take it out and let it cool.

  • Step 2/5

    Start by dividing the eggs. Use a mixer and beat the egg whites with a pinch of salt into a stiff foam. Add the sugar and continue mixing until incorporated. Add the egg yolks, continue mixing. In the end, add the flour and carefully mix it in with a spoon. Check that the apples have cooled off before you pour the dough over. Bake for 20 minutes at 150°C with hot air on. It should be gloden brown on top when ready - test it with a toothpick. Take a plate, turn the cake over and let it cool.
    • ¾ eggs
    • 15 g sugar
    • 25 g flour

    Start by dividing the eggs. Use a mixer and beat the egg whites with a pinch of salt into a stiff foam. Add the sugar and continue mixing until incorporated. Add the egg yolks, continue mixing. In the end, add the flour and carefully mix it in with a spoon. Check that the apples have cooled off before you pour the dough over. Bake for 20 minutes at 150°C with hot air on. It should be gloden brown on top when ready - test it with a toothpick. Take a plate, turn the cake over and let it cool.

  • Step 3/5

    • 12½ ml syrup
    • 37½ ml water

    Use some syrup of your choice. Mix it with some water. Choose a flavour that is a bit sour and wouldn't clash with the apples. Or prepare a very neutral one by dissolving sugar in warm water and adding some lemon juice. Carefully add the syrup to the cooled off cake and let it soak in. I used about 200 ml of liquid (syrup and water combined).

  • Step 4/5

    • 62½ ml cream
    • ½ tbsp confectioner’s sugar

    Use the cream directly out of the fridge. Take a mixer and start carefully mixing the cream. As it starts to reach a desired consistency add confectioner sugar and slowly mix it in. Taste it to adjust the sugar quantity and make sure it has the right consistency. I used about 2 tbsp of confectioner sugar.

  • Step 5/5

    • fruit (for decorating)

    Pour the whipped cream over the cake and try to spread it even. Decorate with your favourite fruits. Store in the fridge. It tastes best after it has settled a bit and reached a colder temperature.

  • Enjoy your meal!

    Apple and whipped cream cake

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