John Myers
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Baking: Applesauce Cake with Vanilla
The perfect baking: applesauce cake with vanilla recipe with a picture and simple step-by-step instructions.
the dough
- 2 piece Free range eggs
- 2 piece Protein
- 130 g Butter
- 130 g Honey
- 1 piece Vanilla pod scraped out
- 250 g Flour type 550
- 1 pinch Salt
- 0,5 packet Baking powder
the filling
- 250 g Applesauce
- 2 piece Egg yolk
- 1 tablespoon Food starch
- 100 g Butter
- 150 ml Cream
- 4 sheet Gelatin white
the dough
- Mix the eggs, egg white, butter, the pulp of a vanilla pod and honey until foamy. Add flour, salt and baking powder and make a batter.
- Pour the dough into a greased and crumbled loaf pan and bake in a preheated oven at approx. 175 degrees for about 25 minutes. (Toothpick sample)
- Take the cake out of the tin and let it cool completely on a wire rack. Then cut across. and put the lower half back in the mold.
the filling
- Bring the applesauce with butter and cornstarch to the boil briefly. As soon as the mixture has cooled down a bit, add the egg yolks, stir well and heat again for approx. 5, but do not boil.
- Soak the gelatine in a little cold water and let it swell. Whip the cream.
- As soon as the applesauce mixture has cooled down, fold in the whipped cream. Squeeze out the gelatin and dissolve over low heat.
- Before the gelatine is added to the apple sauce, remove two spoons, stir with the gelatine and only then add to the rest and stir in.
- Spread the filling on the cake base, put the “lid” on it and let it set in the refrigerator for about 2 hours. Place on a cake plate and sprinkle with powdered sugar.
- The cake is not very sweet because of the honey, but because of the fullness it is juicy and fruity.
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