Honey‑Apple Cake
Description
The baking is simple and quick. Making a honey‑apple cake may seem complicated at first glance, but it isn’t; it just requires a fair amount of free time, and how to prepare it is detailed in the step‑by‑step instructions. To speed up the cake preparation, you can make the apple puree and caramel sauce in advance.
Instructions
- 1
Step 1
Prepare the ingredients for making the cake.
- 2
Step 2
To make the dough for the layers, melt 75 g of butter.
- 3
Step 3
In a saucepan, heat 75 g of honey, but do not let it boil.
- 4
Step 4
Add 0.5 tsp of baking soda and stir.
- 5
Step 5
It will turn out as honey foam.
- 6
Step 6
Whisk 2 eggs and 75 grams of sugar by hand with a whisk.
- 7
Step 7
Pour the melted butter; it should not be hot.
- 8
Step 8
Add the honey foam.
- 9
Step 9
Sift the flour, first knead the dough in a bowl.
- 10
Step 10
Next, continue kneading the dough on the table. The dough should be soft and should not stick to the hands or the table. If necessary, you can add a little flour.
- 11
Step 11
Roll the dough into a sausage.
- 12
Step 12
Divide the dough into as many parts as the number of layers you want to bake.
- 13
Step 13
Roll out the dough between two sheets of parchment paper; the parchment can be reused.
- 14
Step 14
Cut out a circle, a pot lid can serve as a template, diameter 17 cm. Prick the surface of the crust with a fork, bake for 5–7 minutes at 150 °C.
- 15
Step 15
To make 375 g of apple puree, take apples that weigh twice as much, remove the core, and bake in a microwave oven for 10 minutes.
- 16
Step 16
Cool the apples a little.
- 17
Step 17
Blend with a blender.
- 18
Step 18
Pass the apples through a sieve.
- 19
Step 19
Mix 20 grams of starch and 75 grams of sugar.
- 20
Step 20
Transfer the apple puree to a saucepan, add the mixture of sugar and starch, cook until thickened, and cool to room temperature.
- 21
Step 21
While the apple purée cools, start preparing the caramel cream: pour sugar into a saucepan, add a teaspoon of honey, 30 grams of butter, and one or two pinches of baking soda.
- 22
Step 22
Pour in the kefir and set it over the heat.
- 23
Step 23
Cook the caramel sauce for about 7 minutes, watch to make sure it doesn’t become too dark, and cool the sauce to room temperature.
- 24
Step 24
Add softened butter to the cooled apple purée.
- 25
Step 25
Whisk the cream with a blender and place it in the refrigerator to chill.
- 26
Step 26
When baking the layers from leftover dough, bake one layer a little darker for the crumbs.
- 27
Step 27
Place the crust for the crumbs in a bag and crush it with a rolling pin.
- 28
Step 28
Place all the layers on the table and spread cream on them, reserving one portion of cream for coating the sides. Smooth the cream over the layers with a spatula.
- 29
Step 29
Transfer the caramel sauce into a pastry bag.
- 30
Step 30
Apply the caramel sauce over the apple cream in a lattice.
- 31
Step 31
Place a small amount of cream on the bottom of the plate to secure the layers.
- 32
Step 32
Layer the brushed cake layers into a stack, and spread the remaining cream over the sides of the cake.
- 33
Step 33
Dust the sides of the cake with crumbs.
- 34
Step 34
Pour the remaining caramel sauce over the top layer around the perimeter, so that caramel drips form. You can leave the cake as is. But you can decorate it with apple “roses”.
- 35
Step 35
To make “rose” apples, boil a syrup from 1 cup of water and 3 tablespoons of sugar.
- 36
Step 36
Slice the apples, preferably red ones, into very thin slices and simmer them in syrup in small batches until tender.
- 37
Step 37
Arrange the apple slices cooked in syrup on a plate.
- 38
Step 38
Arrange 5–7 apple slices in a line, as shown in the photo, and roll them into a “rose”.
- 39
Step 39
Place the finished roses on a plate, spray them with gelatin spray; if you don’t have such a spray, then prepare a gelatin coating from water (2 tbsp) and gelatin (1 tsp) with a pinch of sugar. To do this, dissolve the gelatin in water and heat it. Apply the gelatin coating to the “roses” with a silicone brush.
- 40
Step 40
Transfer the “roses” onto the cake and let it rest for 6–8 hours. A beautiful, festive cake is ready; it will adorn any holiday table, I recommend making it.