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Baked Apple Gateau
The perfect baked apple gateau recipe with a picture and simple step-by-step instructions.
biscuit
- 100 g Milk chocolate / couverture
- 6 piece Eggs
- 150 g Soft butter
- 150 g Sugar
- 150 g Ground almonds
- 75 g Wheat flour
- 4 g Cinnamon
- 1,5 Knife point Anise
- 1,5 Knife point Pimento
- 1 Knife point Coriander
- 1 Knife point Cloves
- 1 Knife point Ginger
- 1 tbsp Apricot jam
Marzipan layers
- 300 g Marzipan paste
- Icing sugar to process
Baked apple layer
- 100 g Almond sticks
- 1 packet Vanilla sugar
- Sugar
- Raisins / rum raisins
- 300 ml Apple juice
- 3 piece Apples
- Lemon juice
- 35 g Food starch
Apple cream
- 4 leaf Gelatin
- 500 ml Cream
- 25 g Sugar
- 1 packet Vanillin sugar
- 1 packet Cream stiffener
- 300 g Applesauce
- 1 pinch Cinnamon
- 50 ml Apple juice
decoration
- 200 ml Cream
- 1 packet Cream stiffener
- 1 packet Vanillin sugar
- 200 g Roasted almond shavings / flakes
- If necessary, prepared, caramelized almond slivers
- If necessary cocoa for dusting
biscuit
- Melt the chocolate and let it cool down a little.
- While the chocolate is cooling, separate 4 of the 6 eggs. Beat egg whites and 75g sugar until stiff. Set aside the egg whites.
- Beat the butter with the remaining 75g sugar until creamy and gradually add the 4 egg yolks and the two whole eggs and whip to a more or less airy measure.
- Stir in the liquid couverture. Sift in wheat flour and spices (cinnamon, anise, allspice, coriander, cloves, ginger) and carefully fold the almonds with the egg whites into the dough mixture.
- Preheat the oven to 180 degrees (top / bottom heat) and grease a springform pan (approx. 26cm). Bake for about 40 minutes and carry out a stick test. Let the soil cool down briefly before triggering, then completely z. B. let cool on wire rack. Divide the floor into three parts. Leave the first base a little higher and enclose it with a cake ring. Heat about a tablespoon of apricot jam and spread it on the first floor.
Marzipan layers:
- Roll out the raw marzipan with the help of cling film (below) and powdered sugar on the rolling pin and the marzipan. Using the cake ring, cut out two marzipan circles the size of the completely cooled biscuit base and put one aside on the foil. Place the other on the first jam-coated base.
Baked apple layer
- Dice the apples and place in a saucepan with the raisins. Dissolve the cornstarch in a little apple juice, set aside. Bring the rest of the apple juice with the apples and raisins to a boil, simmer a little. Add lemon and sugar to taste. Just before the consistency is about right, stir the cornstarch again, then add it and bring it to the boil again until it thickens. Then let the mass cool down.
- In the meantime, lightly toast the almond sticks in a pan or saucepan, then remove them. Caramelize some sugar with vanilla sugar and mix the almond sticks with the liquid, browned sugar, leave to cool. Now either place the almonds on the first layer of marzipan or to keep them crisp, set aside for decoration at the end.
- Put the cooled apple mixture on the marzipan layer and smooth it out. Lay on the second floor.
Apple cream:
- Soak gelatine in cold water. Whip the cream with the sugar, vanilla sugar and cream stiffener until stiff. Fold in applesauce with cinnamon. The apple cream becomes particularly fine with self-cooked, finely chunky apple sauce with its own note (e.g. slightly vanilla).
- Gently heat the apple juice, squeeze out the gelatine and let it dissolve. To equalize the temperature, stir some cream into the gelatin mixture. Then fold the gelatin mass into the cream. Spread 2/3 of the cream on the bottom. Lay the third floor. Spread the rest of the cream on top.
- If necessary, cover the marzipan blanket with star stencils and sprinkle with baking cocoa, then remove the stencils. This step can be repeated later after cooling down. Carefully place the marzipan blanket on top of the cream.
- Chill for one or two hours in the refrigerator. Carefully remove the cake from the cake ring, if necessary separate from the edge with a filigree knife.
Decoration:
- Whip the cream with vanilla sugar and cream stiffener. Brush the edge of the cake with the cream and smooth it out with a cake card or spatula or something similar.
- Press the almond leaves onto the edge of the cake with your hand or a spatula.
- Cover the transition from the marzipan lid to the edge of the cake with dots of cream.
- If the caramelized almond sticks were saved from the beginning for decoration, decorate the marzipan with them as desired, if necessary, coarsely chop the caramel almond sticks. The crunch of the pencils should be preserved on the marzipan. The crunch would be lost under the baked apple mixture, the taste of the caramel almond would remain present. Otherwise, if not done before cooling, put on templates and sprinkle with baking cocoa.
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