Magic vanilla cake with Caramelized Apples, so as not to miss anything. 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, just to try, 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.
And when I received via email weekly recipe Bibliotheca Culinaria, I thought it might be a case: the recipe was ' magic cake with Caramelized Apples '. Then magic cake was, but a little’ different from the usual. Why caramelized apples enrich the taste and, over the cake, I also poured a stream of luscious slightly salted caramel. And I must admit that this magical vanilla cake is good, indeed very good. A thin layer similar to the sponge cake, one resembles a cooked cream, soft and scioglievole, and the last as a baked pudding. 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, and certainly impress your kids to snack. Though I'm sure you wont regret it. The recipe comes from the book ' magical Cakes’ by Christelle Huet-Gomez. Have a nice day.
FOR THE CAKE MAGIC
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, to taste
FOR APPLES CARAMELIZED
30 grams of caster sugar
20 grams of butter
a pinch of salt
FOR SALTED CARAMEL
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!