John Myers
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Cake: Festive Apple and Cream Cake
The perfect cake: festive apple and cream cake recipe with a picture and simple step-by-step instructions.
- 1 middle Springform edge
- 1 middle Dark sponge cake base, 26 cm diameter
- 3 piece Sour apples, e.g. Elstar
- 2 tsp Lemon juice
- 6 sheet White gelatin
- 700 ml Whipped cream
- 1 size Vanilla pod
- 3 tbsp Finely chopped hazelnut kernels
- 100 g Sugar
- 100 g Low fat yogurt
- 300 g Cream cheese preparation double cream setting
- 1 tbsp Icing sugar for dusting
- 0,5 tsp Cinnamon powder for dusting
- 2 tsp Chocolate flakes for garnish
Preparation:
- Cut the biscuit base horizontally, place the bottom base on a cake plate and put a springform pan around it.
For the vanilla cream:
- Soak the gelatine in cold water. Score the vanilla pod with a sharp knife and scrape out the pulp.
- Bring 3,500 ml of whipped cream, vanilla pulp and sugar to the boil in a saucepan and simmer for about 5 minutes on a low heat.
- Squeeze out the soaked gelatine and stir into the warm vanilla cream until the gelatine has dissolved and leave to cool for a while.
- Roast the finely chopped hazelnuts in a pan until golden brown and then let them cool.
- Peel the Elstar apples, remove the core and cut into 1 cm cubes. Mix the apple pieces with the lemon juice so that they don’t get dark.
- Whip 7,200 ml of whipped cream until stiff and fold with the apple cubes and the roasted hazelnut kernels into the thick vanilla cream. Spread the mixture on the floor, cover with the second floor and let freeze overnight.
For covering:
- Shortly before serving, mix the double cream cheese and yoghurt, mix evenly to a mass and spread on the cake.
- Dust with icing sugar and cinnamon powder and garnish with the chocolate shavings.
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