Apple cake - how simple it sounds, but how difficult it can be to prepare. Paying tribute to the wonderful taste of one of the best fruits, the confectioners worked hard. The apple cakes contain cognac and spicy cinnamon, honey and pistachios, in a word - the company was worthy. And, of course, the main thing will be apples, of any variety and size.

Apple cakes - general cooking principles

Apples are used in making cakes, cream or as a filling. The fruits are first peeled and cored, then crushed and served according to the recipe. If apples are added to the dough, they are not subjected to additional processing. For cream or filling, they must be stewed to soften.

Apple cakes are prepared with or without creams. Fruits go well with creamy masses prepared with dairy products. Apple cakes are well soaked in any butter cream.

Apple dough for cakes is often supplemented with nuts, pistachios or carrots. Its thickness directly depends on the type of cake. For the biscuit type of preparations, a rare dough, reminiscent of homemade sour cream, is prepared. Shortbread or puff pastries are rolled out from a hard, but quite soft and elastic.

For baking, any type of dough is placed only in a hot oven, brought to the required temperature. The readiness of sponge cakes is checked by piercing them with a wooden skewer; when baking puff pastries or shortbreads, they are more guided by their color and the time specified in the recipe.

The best ways to decorate apple dessert are finely chopped nuts, pieces of soft fruits such as kiwi or banana, and grated chocolate. Often such cakes are decorated with dried apple slices. They are rolled into roses and placed on the surface of the cake.

Layered apple cake made from homemade dough with semolina custard

Ingredients:

Wheat flour – 500–530 gr.;

Three large spoons of sour cream;

High-quality margarine - 200 gram standard pack;

180 gr. sugar;

A spoonful of soda (without a slide);

Three raw yolks.

A kilogram of sweet apples;

100 ml dry white wine.

For cream:

300 gr. butter natural oil:

Three spoons of semolina;

Sugar - half a glass;

Half a liter of milk;

Gram of vanilla powder.

Cooking method:

1. Butter and margarine are used in softened form. At least an hour in advance, remove food from the refrigerator and leave it on the counter.

2. Place the margarine from the package into a bowl, add granulated sugar to it and rub thoroughly.

3. Add the yolks to the margarine, add sour cream here and mix everything well.

4. First add no more than a glass of flour. Add the apple cider vinegar slaked soda and start kneading the dough without delay. When you have thoroughly mixed the first portion of flour, slowly begin to add the rest. It may need a little more or less, it all depends on the gluten content.

5. Well-kneaded dough turns out to be very soft and comes off well from your hands and utensils.

6. Divide it into seven pieces, roll each into a ball and place in a bowl, the bottom of which must be dusted with flour. Cover with a lid, or better yet, film, and place in the refrigerator for an hour.

7. While the dough is resting, start preparing the filling. Peel the washed apples and cut into very thin slices. Then transfer them to a thick-walled saucepan, cover with wine and place over medium-low heat. Once boiling begins, quickly reduce the heat to low, cover with a lid and leave to simmer for at least half an hour. The apple pieces should become soft, but not fall apart. Transfer them to a bowl and leave to cool.

8. Cook unsweetened semolina porridge. Continuously and intensively stirring the boiling milk, pouring in a thin stream, add semolina into it. Cook the porridge over medium heat for about a minute, then set aside to cool. Try to stir the still warm porridge at least three times.

9. Place a sheet of parchment on a baking sheet. Place one ball of dough on dry, lightly floured paper and press it lightly with your palm. Cover with another sheet of paper and with a rolling pin, straight through the parchment, roll out into a not very thin, 25-centimeter circle. Remove the top sheet of parchment and immediately place the baking sheet in the hot oven.

10. After about a quarter of an hour, the first cake will be ready. Don't wait for the top to brown, otherwise it will dry out. The surface of the cakes should remain white, and the bottom will only be slightly browned.

11. Drag the parchment with the workpiece onto the table and immediately trim the edges: cooled cakes are very fragile, and if you don’t do this now, it won’t work later. Don't throw away the scraps; put them in a bowl.

12. Bake all the cakes in this way, and grind the resulting scraps into crumbs with your hands.

13. Prepare the cream. At the lowest speed of the mixer, start whipping the butter, gradually add sugar to it, then, also in parts, add the cooled semolina. If during cooling the surface of the porridge becomes covered with a crust, be sure to remove it.

14. Place one of the cake layers on a serving platter, browned side up. Place a spoonful of cream on it, spread it well over the entire surface and turn it over.

15. Spread two tablespoons of the cream mixture on top of the cake and, using a fork, place a sixth of the apple slices. Cover with the next cake layer and assemble the entire apple cake in the same way. Be sure to cover the sides and top of the dessert with a thin layer of cream and sprinkle with crumbs.

16. First let the cake stand on the table for two hours, then place it in the refrigerator overnight.

Recipe for apple cake with caramel mousse – “Bavarian”

Ingredients

For the biscuit:

High-grade wheat flour – 150 gr.;

60 grams of high-fat butter;

Six large eggs;

200 gr. granulated sugar.

For shortbread:

Peeled pistachios – 40 gr.;

Three boiled yolks;

50 gr. powdered sugar;

A spoon of rum or cognac;

A quarter spoon of ripper;

Two teaspoons of cinnamon powder;

A stick of butter;

High-quality baking flour – 280 gr.

For the mousse:

Six tablespoons of sugar;

A glass of milk;

Cinnamon stick;

Four yolks;

Two dessert spoons of powdered sugar;

A glass of very heavy cream;

Granulated gelatin - 2.5 tsp;

50 ml water.

For the filling:

Three large apples;

Cinnamon powder – 3/4 tsp;

A tablespoon of freshly squeezed lemon juice;

Butter or frozen homemade cream - 1 tbsp. l.;

Three spoons of brown sugar;

White sugar – 3 tbsp. l.

Cooking method:

1. Cut the butter into pieces, melt over low heat and leave to cool.

2. Pour the eggs into a clean bowl, add sugar and place to warm in a water bath. Beat with a mixer until the sugar dissolves and the mass foams.

3. Remove from heat and continue beating for another eight minutes until the volume triples.

4. Pour in some of the melted butter, then, adding in small portions, carefully stir in all the flour. Now add the remaining butter, mix it thoroughly and pour the dough into the mold. It is advisable to use a springform container approximately 23 cm in diameter. Don't miss it and first rub the bottom with butter or line it with parchment. For reliability, the butter layer can be dusted with flour or sprinkled with a fine breading of white breadcrumbs.

5. Place the pan with the biscuit dough in the oven and bake the cake for 25 minutes at 180 degrees. Cool the biscuit without removing it from the mold, then cut it into two layers.

6. Prepare shortbread cakes. Beat the sugar and eggs until fluffy, add the pistachios crushed in a blender and ground cinnamon into the crumbs. Grind the yolks here on a sieve, pour in alcohol. Mix everything thoroughly, then add the sifted flour mixed with ripper and knead quickly. Roll the dough into a ball, place it in a bag and refrigerate for an hour.

7. Divide the aged dough into two parts, place separately between sheets of parchment and roll out in circles, put the dough in the refrigerator for 20 minutes. Then carefully, together with the parchment, transfer to a baking sheet and bake the shortbread cakes for a quarter of an hour each. Trim the edges of the hot pieces using the mold in which the sponge cake was baked.

8. Cut the peeled apples into thin slices. Moisten with lemon juice, sprinkle with cinnamon mixed with sugar and mix well.

9. Melt the butter over low heat, dip the apple slices into it and simmer them under the lid for 10 minutes, then cool.

10. While the apples are cooling, start preparing the mousse. Whip the cream together with powdered sugar and place the resulting airy mass in the refrigerator. Fill the gelatin with water.

11. Pour four tablespoons of sugar into a thick-walled saucepan, add a cinnamon stick broken in half and place on low heat. As soon as the sugar dissolves and acquires a caramel color, pour in the milk. The caramel will begin to bubble and partially harden. Bring to a boil, stirring vigorously to dissolve the pieces. Remove the cinnamon and leave to cool.

12. Beat the yolks with the remaining sugar until foamy. Combine the cooled caramel mass with the yolks and place on low heat. Heat without bringing to a boil and stirring constantly until the mixture thickens.

13. Dissolve the swollen gelatin in a water bath. Mix it with the caramel mass, cool and add cream.

14. Place one of the sponge cake layers on the bottom of the pan, and spread the apple filling over it in an even layer. Pour the caramel mousse on top, then quickly and carefully place the second sponge cake on top. Place the cake in the refrigerator until the mousse has completely hardened.

15. After this, place the shortbread on a serving plate, place the cooled cake on it and cover it with the second shortbread.

16. For decoration, you can use slices of apples slightly dried in the oven, rolled into a flower.

Recipe for jelly apple cake on sponge cake with butter cream

Ingredients:

Sunflower, highly purified oil – 30 ml;

290 gr. fine sugar;

400 gr. sour cream, 20% fat;

White baking flour – 140 gr.;

2 packets of vanilla sugar;

A packet of cream thickener;

Powdered sugar – 5 tbsp. l.;

Three eggs;

150 gr. high-quality butter, preferably homemade butter;

Three tablespoons of freshly squeezed lemon juice;

160 ml of clean water;

7 grams of instant gelatin;

A packet of vanilla pudding;

Purchased baking powder – 5 g;

A kilogram of fragrant apples.

Cooking method:

1. Beat about half the measure of sugar and one packet of vanillin crystals with the eggs until a light, thick mass is obtained. Without ceasing to beat, pour in two tablespoons of boiling water, then gradually add vegetable oil.

2. Mix the sifted flour with baking powder, add to the egg mixture and combine, gently stirring from the edges to the center.

3. Cover the springform pan with a single sheet of parchment, fill it with dough and place in the oven for half an hour. Cool the sponge cake without releasing it from the mold.

4. Rub peeled and cored apples with coarse shavings. Moisten with lemon juice and stir. Dilute vanilla pudding with water, pour gelatin separately with two tablespoons of water.

5. Place the chopped fruit in a thick-walled saucepan, add refined sugar and butter cut into pieces. Place over low heat and, stirring regularly to prevent burning, bring to a boil.

6. Pour in the diluted pudding, stir and continue cooking at a low simmer until the apples are ready. When using sour apples, it is advisable to add a little sugar. Place the prepared apple filling in a bowl and leave to cool.

7. Heat the swollen gelatin using a water bath and continue stirring until it dissolves. Then remove it from the container, pour it into slightly cooled apples and mix everything thoroughly.

8. Take a mold with a sponge cake, evenly spread the cooled apple filling onto the cake and place it in the cold.

9. When the apple layer has hardened well, carefully remove the cake from the mold onto a plate.

10. Beat the sour cream, gradually adding powdered sugar to it. At the end, add the cream thickener, vanilla sugar and run the mixer again at high speed.

11. Decorate the apple cake with sour cream, spreading it on the surface and sides of the dessert. Additionally, you can sprinkle the top with cocoa or, pipetting cream from a pastry bag, apply patterns.

Delicious apple cake with sour cream – “Tenderness”

Ingredients:

Four eggs;

Six spoons of mayonnaise;

Half a kilo of butter, 72%, butter;

A glass of sugar;

Six tablespoons of low-fat sour cream;

Table or apple cider vinegar;

Two teaspoons of baking soda.

One and a half kilograms of sweet apples;

300 gr. sweet cream butter;

Fine granulated sugar.

Cooking method:

1. Combine thin sour cream with mayonnaise, add sugar, pour in eggs and beat well.

2. Pour baking soda into a small cup or glass. Pour one and a half tablespoons of vinegar into it and mix well. When the mixture stops foaming and rises, pour it into the egg mixture and mix thoroughly.

3. In a separate bowl, knead the softened butter and flour with your hands. Pour in the egg mixture, knead the dough and divide it into eight parts.

4. Distribute one part into a greased round pan. Carefully level it over the entire bottom and bake the cake for exactly 10 minutes. Do this with all the blanks. They must be light, otherwise the cream will not be absorbed well.

5. Grind the apples through a coarse grater. Add sour cream, add about a glass of sugar and put on the lowest heat. Stirring regularly, boil the cream for about an hour, then cool and, whisking with a mixer, mix with soft butter.

6. Spread the sponge cakes with apple-sour cream, assemble the cake, and leave it to soak in a cool place for a day.

7. Decorate the dessert at your discretion. You can sprinkle with chocolate or coconut shavings, crushed cookies, fresh berries or soft fruits - banana or kiwi pieces.

Delicate nut-apple cake with custard

Ingredients:

150 gr. beet sugar;

Unfragranced sunflower oil – 100 ml;

A third of a spoon of quicklime soda;

100 gr. peeled nuts;

A teaspoon of ripper;

Two eggs;

200 gr. coarsely grated fresh apples;

Cinnamon, crushed in a mortar - 1 tsp;

190 gr. white first-grade flour.

For cream:

Large spoon of flour;

Two spoons of refined sugar;

Large egg;

300 ml of fatty, preferably homemade, milk.

Cooking method:

1. Pour the nut kernels into a thick frying pan and lightly dry over low heat. When cool, peel off as much of the brownish skin as possible, transfer the kernels to a coffee grinder and grind.

2. Carefully sift the flour into a bowl, add nut crumbs, baking powder, soda, a quarter spoon of salt and mix.

3. Beat the eggs until white, dense foam. Without stopping whipping, gradually add sugar, finally add butter and continue the process for another minute. Vegetable fat should be mixed well.

4. Pour half of the flour mixture into the egg mixture and stir it in with gentle, leisurely movements. Then add the chopped apples and also carefully combine them with the batter. After this, stir in the remaining bulk mass.

5. Place parchment paper in the bottom of a 20cm round pan and fill with apple batter. Bake the cake at 160 degrees, check its readiness by piercing it with a sliver or match after 40 minutes. If it remains dry, it will indicate the degree of readiness. Remove the apple crust from the pan and place it on a wire rack to cool.

6. Add flour and vanilla to the beaten egg with sugar and beat again. Then, stirring continuously, pour in the boiling milk and bring the cream to thicken, placing the bowl over low heat. Cool. To prevent the creamy mixture from burning, stir it constantly during cooking.

7. Divide the cooled apple-walnut sponge cake into three layers, coat them well with cream and place them in a stack on a plate. Coat the top and sides of the cake with cream, then sprinkle with chopped nuts.

Carrot-apple cake with delicate curd cream – “Magnificent”

Ingredients:

Two apples;

A couple of small carrots;

4 fresh eggs;

100 gr. Hercules flakes;

A bag of vanilla crystals;

230 ml vegetable oil;

A small spoon of soda;

100 gr. cores of dried nuts;

Unrefined sugar, beetroot – 150 gr.;

One and a half spoons of ripper;

One and a half cups of flour;

Cinnamon powder – 1 tsp.

Light raisins – 200 gr.;

100 ml 30% fat cream;

Elastic, non-dry cottage cheese – 400 gr.;

120 gr. any liquid aromatic honey;

A small package of vanilla sugar.

For impregnation:

Two large spoons of honey;

Lemon, freshly squeezed juice – 1 tsp;

Drinking boiled water.

Cooking method:

1. Beating eggs with sugar, gradually pour in all the vegetable oil.

2. In a separate bowl, mix all the bulk ingredients and, gradually pouring the mixture into the liquid base, prepare the dough.

3. Grind the nuts with a blender. Then peel apples and carrots in the same way.

4. Mix applesauce and carrots with nuts and oatmeal. Add the mixture to the dough, stir thoroughly and divide into two parts.

5. Bake two cake layers alternately at 180 degrees. Use a 22cm round pan. To prevent the cakes from sticking, line the bottom with parchment, and lightly grease the walls with butter and sprinkle it with flour.

6. Scald the raisins with boiling water. Dry the berries on a towel, then chop with a blender.

7. Mix chopped raisins with cottage cheese grated on a sieve. Pour in the cream, add liquid honey, add vanilla and stir, then beat and place in the cold for an hour.

8. Place the honey in a small bowl, add a little water and dissolve over low heat. Pour in freshly squeezed lemon juice, bring to a boil and, after removing from the stove, cool.

9. Place one cake layer on a small tray or dish. Soak it by pouring honey syrup from a spoon and spread with chilled cream.

10. Place the second sponge cake on top. Also pour syrup over it and coat it with creamy mixture, smoothing out the sides.

11. Decorate the apple cake with finely chopped nuts on top; you can add chocolate chips to the nut topping.

Apple cake - cooking tricks and useful tips

For the cakes described above, it is better to take sweet apples. If you plan to use fruit in slices, pay attention to the pulp; it must be dense, otherwise the loose apples will immediately fall apart during stewing.

When adding sugar to the cream, focus on the taste of apples. When using sour fruits, add more, but sweet ones may not need it.

Before mixing with cream or dough, it is advisable to lightly squeeze the fruits grated through a grater so that the juice does not dilute them.

Grind the nuts with a blender or coffee grinder only after drying them in a frying pan, otherwise the crumbs will form a lump that will be difficult to stir into the cream or dough.

Perhaps I'm the wrong pastry chef. I have rather conservative tastes, and I am not too fond of cakes with jelly, soufflé and mousses. But I will never say no to buttercream cake. Lately I've been making buttercreams with meringue pieces, Italian meringue, vanilla custard, Cointreau... and my favorite is nut buttercream.
At first I wanted to bake just a nut cake, but then I decided to add apples. The result was a very bright autumn taste, warm and homey. Well, you need half as much cream for such a cake, since one layer is apple.
I chose a sponge cake with the addition of butter and nuts - it is very tender, light, it does not require soaking and can be used immediately after cooling. This cake will take you very little time.
As for decoration, there will definitely be no problems with it. No attachments, cornets or other devices are needed. A couple of apple chips, cinnamon and a handful of nuts, raisins or caramel sugar is all you need.

Biscuit:
4 large eggs
120g sugar
70g flour
30g starch
25g ground roasted nuts
30g melted butter

Cream:
2 yolks
80g sugar
100g butter
50ml milk
half a vanilla pod
25g ground roasted nuts
1 tbsp. Calvados

Apple filling:
2 large apples
25g brown sugar
20g butter
a pinch of ground cinnamon
a pinch of ground ginger
1 tsp with a heap of flour

Glaze:
100g powdered sugar
1 tbsp. Calvados
1-2 tbsp. lemon juice

Decoration:
100g roasted nuts
cinnamon stick
ground cinnamon
caramel sugar or raisins
apple

preheat the oven to 200C
20 cm mold, grease with butter and sprinkle with flour

First the biscuit. Beat the yolks with half the sugar. Start.

To such a state.

Beat the whites. When the whisk leaves a clear mark, add the remaining sugar and beat until thick and shiny.

Mix the whites and yolks.

Add sifted flour with starch, nuts and mix. Using a spoon, scoop the dough from the edge and drop it into the middle of the bowl. Mix gently, but thoroughly and vigorously.

Now pour in the oil, carefully from the edge.

Stir and transfer to the mold. If you are worried that the biscuit will settle, do not grease the walls.

Bake at 200C for 30-35 minutes. Cool.

Cream. For the syrup, mix the yolks with milk, add sugar (I used sugar infused with vanilla pods, you can just add the core of the pod or vanilla extract) and put on low heat. With constant stirring, bring the mixture to a boil and cook for 2-3 minutes until thickened.

Beat softened butter until pale. Gradually, spoon by spoon, add the COOLED syrup. It is quite thick and should be at the same temperature as the oil.

Once you have added the syrup, pour in the Calvados and whisk. Add nuts, beat again - the cream is ready.

Filling. Place the flour in a dry frying pan and toast, shaking, until creamy and nutty. Leave it alone.

Cut the apples into small pieces.

Melt the butter in a frying pan, add sugar, add apples and spices and fry over medium heat until the apples are cooked and the liquid thickens.

Now you can add the toasted flour, mix well - the filling is ready. Cool it down.

Assembly. Cut the biscuit into three parts. Place apples on the bottom layer and cover.

Brush the cake with half the cream, cover with the third layer and spread the remaining cream on the sides.

For the glaze, mix all ingredients very thoroughly, heat slightly and pour onto the cake. Be careful not to let the glaze get on the cream.

Roast the nuts for decoration and chop them fairly finely. Sprinkle them over the sides of the cake and the top edge.

For the chips, slice the apple crosswise as thinly as possible.

Cook in the microwave at maximum power for 3-4 minutes (or more, the chips must dry out). Or in the oven at low temperature.

Sprinkle the chips with cinnamon and decorate the cake with them.

For the preparation of which you do not need a lot of products and time. In this article we will present two recipes for homemade delicacies, one of which is based on shortcrust pastry, and the other on sponge dough.

Sponge cake with apples: recipe with photos

This is perhaps the easiest and fastest way to prepare a delicious and tender cake. To implement this recipe we will need:

• sifted flour - about 1 cup;
• chicken eggs of standard size - 4 pcs.;
• soda, quenched with sour cream - 1 incomplete dessert spoon;
• large sweet apples - 4 pcs.;
• thick sour cream with high fat content - 300 g;
• fine light sugar - 1 glass for dough and the same amount for cream;
• or white chocolate glaze - at your discretion (to decorate the dessert).

Preparing the biscuit dough

A cake with apples bakes quite quickly in a slow cooker. But before you put the biscuit dough into the bowl of the device, you should knead it.

Add ½ cup granulated sugar to the egg yolks and rub them thoroughly with a large spoon. As soon as the ingredients turn white and increase in volume, they are left aside and the processing of proteins begins. Sugar is also added to them and beat with a blender until stiff peaks form.

Having received a fluffy and dense protein mass, it is laid out in the sweet yolk mixture and stirred thoroughly. Next, soda, slaked with sour cream, and sifted flour are added to the components. The result is a very fluffy and airy dough.

Apple cakes are especially delicious if they are prepared using the freshest and sweetest fruit possible. They are thoroughly washed, the peel is cut off and the seed box is removed. After this, the apples are chopped into thin slices and placed in the dough.

Don't worry if you think there's too much fruit. During the heat treatment, their volume will noticeably decrease.

and making cream

Before forming a sponge cake with apples, the dough should be placed in a multicooker bowl, which must be greased with vegetable oil in advance.

By setting the device to baking mode, the cake is baked for an hour. After time, it is carefully removed and cooled. At this time, begin preparing the cream. To do this, beat thick sour cream vigorously, gradually adding granulated sugar to it.

How to properly form a cake and serve it to the table?

Apple cakes are quite easy to form. The cooled biscuit is cut into two layers. One of them is smeared with sour cream, and then covered with the second. After this, the product is completely coated with the remaining cream and sprinkled with coconut flakes. If desired, the dessert can be doused with glaze made from white chocolate.

Before serving, cakes with apples must be kept in the refrigerator for about 5-8 hours. This is necessary so that the cakes are well saturated with cream. It is advisable to serve this dessert along with tea or coffee.

Making it with apples

You can bake cakes not only in a slow cooker, but also in the oven. We will tell you exactly how to prepare a dessert from shortcrust pastry below. For this we need:

• sifted flour - about 2 cups;
• high-quality margarine - one pack (180 g);
• baking powder - 5-7 g;
• standard chicken eggs - 4 pcs.;
• fine sugar - 1 cup;
• large sweet apples - 2-3 pcs.;
• powdered sugar and cinnamon - a large spoon each.

Preparing shortbread dough

This dough is easy and simple to knead. Wheat flour, baking powder and very soft margarine are added to the egg yolks. By thoroughly mixing the components with your hands, you obtain a homogeneous elastic base. It is divided into two parts (large and small), and then sent to the refrigerator and freezer, respectively (for 15 and 20 minutes).

Preparing the filling

The filling for this cake is prepared in no time. To do this, thoroughly wash the apples, cut off the peel and remove the seed box. Next they are cut into small slices.

Also beat the egg whites separately. Gradually adding granulated sugar to them, a fluffy, stable and airy mass is obtained.

The process of forming and baking in the oven

How should you form a shortbread cake with apples? The recipe with the photo requires the use of a springform pan. Place most of the dough into it and knead it thoroughly with your hands. Having distributed the base along the bottom of the dish, make small sides. Next, slices of peeled apples are beautifully laid out on the dough. They are sprinkled with a mixture of powder and cinnamon, and then covered with a persistent protein mass.

At the very end, frozen dough is placed on the apple cake. This is done by grating it on a fine grater.

As soon as the semi-finished shortcrust pastry product is completely ready, it is sent to the oven. Bake the product at a temperature of 200 degrees for 48-50 minutes. After this time, the cake should become as fluffy and rosy as possible.

We present the shortbread dessert to the table

After it is baked with apples, it is removed and completely cooled right in the pan. After an hour or two, the dessert is carefully taken out of the springform container and placed on a cake pan.

After cutting the product into pieces, they are distributed on flat plates. This dessert is served with a cup of weak tea or coffee.

Let's sum it up

There is nothing complicated about making a cake with apples. Using simple and accessible recipes, you are sure to get very tasty ones that will certainly decorate any dinner and even holiday table.