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Magic vanilla cake with Caramelized Apples

One dough for a cake with three textures

by Ada Parisi
5 min read
Tre consistenze con un unico impasto e tante mele caramellate nella torta magica alla vaniglia

Magic vanilla cake with Caramelized Apples, An explosion of taste. I don't know if you remember the recipe MAGIC CAKE WITH CHOCOLATE: On that occasion I told you that was a cake that I had made no great passion, because you will find anywhere on the web and I, While distrusting, I wanted to understand if the story of the magic cake with three consistencies with a unique mixture was true. It was real. And not just the story was true, but the cake was really delicious. Therefore, after having appreciated the cocoa and brandy, a more adult taste, and have it redone with chocolate and orange zest, I decided to try it with vanilla.

In the case of this magic vanilla cake, caramelized apples enrich it with taste and, over the cake, I also poured a stream of luscious slightly salted caramel. And I have to admit that this cake is good, indeed very good. And it really has three layers. A thin layer similar to the sponge cake, one resembles a cooked cream, soft and scioglievole. And the last one like a pudding baked in the oven. All fabulous aroma of caramel and vanilla.

If you want to simply do the magic vanilla cake, follow the procedure for the cake without preparing or apples nor the caramel. The result will be a three-layer cake: a sponge cake, a cream and a sort of pudding with a wonderful aroma of vanilla. The recipe comes from the book ' magical Cakes’ by Christelle Huet-Gomez. Is, If you love desserts with apples, also check out the APPLE CAKE MOTHER, the RICOTTA CAKE AND APPLES WITHOUT BUTTER, the SPICY APPLE PIE And the APPLE PIE, WITHOUT EGGS. Have a nice day.

Tre consistenze con un unico impasto e tante mele caramellate nella torta magica alla vaniglia

VANILLA CAKE MAGIC WITH APPLES CARAMELIZED (ingredients for a mold of 20-22 centimeters in diameter)

Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )



4 eggs at room temperature

120 grams of caster sugar

125 grams butter

1 tablespoon of vanilla extract liquid

115 grams of flour 00

500 milliliters of milk, slightly warm

a pinch of salt

butter and flour for the cake Pan


3 apples

30 grams of caster sugar

20 grams of butter

a pinch of salt


100 grams of sugar

50 ml of cream

a pinch of salt


To prepare the magical vanilla cake must first prepare caramelized apples: wash and Peel apples. Then cut them in half, in quarters, remove the insides and seeds and cut into thin slices. Cook the apples in a pan with the sugar, until they are tender and Caramelized, then add the salt and butter. Brown and set aside until cool.

Preheat your oven at 160 degrees.

Separate the egg whites from the yolks. Put the egg yolks in a very large bowl and beat them with sugar and vanilla extract until the mixture is swollen and frothy. With an electric mixer it will take about 15 minutes. Melt the butter in a double boiler and, When it is barely warm, pour flush into the egg mixture and sugar, always blending. Add the sifted flour and salt. Blend until the ingredients are blended and merged, and always beating with whips, the warm milk (I recommend, not hot because otherwise you would cook the eggs).

At this point you will have a dough practically liquid. Whisk the egg whites until firm and, using a hand whisk, incorporate the egg mixture, milk and flour.

Line the bottom of the pan with parchment paper, then grease the wax paper both sides of cake Pan, then flour them lightly. Arrange the apples on the bottom of the Pan, then slowly pour over the mixture for the cake. Bake the magic cake at 160 degrees for 55-60 minutes vanilla. Bake the cake and let it cool completely, or at room temperature (for at least 4 hours) or in the refrigerator (for 2 hours). I would suggest doing it to cool at room temperature, because taste is more intense and better consistency.

Pass a knife between the cake and the walls of the Pan and invert the cake, so that the part with apples is at the top. If you want, at this point you can prepare the caramel putting sugar in a pan and letting it melt completely, then add the cream and continue cooking until the sugar has completely melted. Add a pinch of salt. Pour the caramel on the cake magical vanilla and serve immediately. I decorated it with slices of annurche apples that I cut with mandolin and then dehydrated in the oven at 80 degrees for an hour. Bon appétit!

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Sarah April 13, 2016 - 18:28

Hi Ada. It's a recipe that intrigues me much…but I need some clarification about the process. After mounting the yolks, sugar and melted butter, It would seem more logical to incorporate the remaining ingredients (flour, milk, whites) utilizzando.la spatula to do not disassemble the whole thing. Is there any reason why instead goes still used the whip?

Ada Parisi April 14, 2016 - 11:10

Hi Sara, your doubt was my first to prepare. You'll see that the compound to which you will have to add the flour before and whites next is so fluid that, If you join the flour with a spatula, you wouldn't be able to embed it. Even the egg whites you couldn't incorporate them ' cutting them’ with the spatula: for flour uses an electric mixer so as not to form lumps, so for the egg whites using a hand whisk, you realize that the surface of the mixture will be foamy, that under will be liquid. Is’ a cake that needs to be done to understand the process. Probably, as it happened to me, do it a few times before you feel comfortable with the recipe. Last advice. Prepare it the day before eating because both the texture's flavor improves with rest. ADA

Dolly February 23, 2016 - 11:12

Hi Ada, This cake with Caramelized Apples has more flavor definitely! I've never tried the salted caramel, I know that cakes a pinch of salt, Sometimes you put but don't feel, but here as it would be?

Ada Parisi February 23, 2016 - 12:29

Hi Nuccia! Then, I advise you to always put a pinch, also plentiful, of salt in cakes, cookies and pastry because it enhances the sugar and makes the sweet more balanced. It's one of the secrets of pastry. Put a teaspoonful of lapunta in caramel, You'll see the result!!!!

Ornella February 19, 2016 - 13:10

Hi I did I did a few times chocolate that is magnificent, but the second time it had a weird cos: the cake has risen greatly on one side, out of the oven it is rilivellata , but I found that on the bottom there was a hole ... ... Let me explain the bottom of the cake wasn't everything to stasa height but it's as if you had created a cavity ... ... where did I go wrong?? Thanks!!!

Ada Parisi February 19, 2016 - 13:46

Hello Ornella, I can think of maybe an excessive Mount of egg whites, that caused an instability of the compound. Or could be due to the temperature of the oven, try to decrease it by 10 degrees. But it is the first time I hear of a similar problem… Let me know. I embrace you, ADA


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