Although the first cakes appeared in Ancient Greece, it was very early to consider them full-fledged cakes. It was only in the early 20th century that cakes began to take the form of the dessert we see now.
France is the leader in the preparation of cakes
.
From there, all confectioners learned new trends in cake making.
For example, it was the French who invented meringue, jelly, cream and caramel. After France, the Austrians, Germans and Italians picked up the wave of cake trends. However, most of the desserts we know were already invented by the French.
In modern society, cakes have become a festive everyday occurrence. It is difficult to imagine a holiday without a sweet treat.
Let’s tell you how to make an apple puff cake in your kitchen.
Ingredients of the dough for apple puff cake:
- sour cream – 150 g;
- margarine – 220 g;
- egg – 1 pc;
- yolk – 1 pc;
- brandy – 1 tbsp;
- salt – 1 pinch;
- flour – 400 g.
Ingredients for the cream:
- milk – 200 ml;
- egg – 1 pc;
- sugar – 60 g;
- cornstarch – 20 g;
- vanilla sugar – 10 g;
- 82.5% butter – 220 g;
- condensed milk – 200 g;
- apple syrup.
Ingredients for the filling:
- apples – 300 g;
- sugar – 125 g;
- brandy – 1 tbsp.
Preparation of apple puff cake:
In sifted flour, grind cold margarine on a fine grater, stirring occasionally. After obtaining a homogeneous crumb of margarine and flour, add egg, yolk and sour cream to the depression in the flour, pour in brandy
. Knead the dough from the added ingredients and margarine crumbs
.
If the dough will not gather well into a lump, dry crumbs will remain, you can add a little cold water.
Knead the dough with your hands on the table, form a thick sausage. Divide the dough sausage into 8 equal parts, sprinkle with flour. Put the dough pucks on a plate, cover with cellophane and put them in the refrigerator for at least an hour.
To prepare the cream, mix granulated sugar with starch, beat the egg and mix thoroughly. Pour a little milk into the mixture.
Heat the rest of the milk in a saucepan until lightly steaming. Then pour the milk into the egg mixture with a thin stream, stir.
Send the saucepan with the egg mixture over medium heat, stir until slightly thickened. Then turn down the heat, cook and stir until thickened.
As soon as bubbles appear on the surface of the custard base, turn the heat to a minimum, thoroughly knead the cream for a minute.
Completely remove the base from the heat, put it in a plate.
Sprinkle the custard base with vanilla sugar, stir. Cover with foil in the contact cream and leave to cool.
For the filling, peel the apples from the seed pods and peel, cut into small cubes. In a frying pan, mix the apples with sugar and brandy, cook until the juice appears.
Bring the apples to the boil, then reduce the heat and stew for 3 minutes. We leave the apple filling to cool, remove it to a sieve.
It is necessary to let the syrup drip off the apple pieces.
Roll out the dough pucks on a table sprinkled with flour. Create round cakes 2-3 mm thick. Bake each cake for 10 minutes in the oven at 200 degrees C.
After baking, level the cakes with a knife, remove excess crumbs.
For the cream, beat the butter until creamy. Pour in condensed milk gradually in 4 runs, continue to whip with a mixer. Add the apple syrup and then the cream base – also divided into 4 parts.
We divide the cream into two parts, put apple pieces in one of the parts. Smear the first crust with ¼ of the cream and apple pieces, spread it in an even layer.
Place the second cake on the apple cream, its surface is smeared with ⅕ part of the cream without apple pieces. In this way form the cake, alternating two kinds of cream. Smear
the sides and top of the cake with cream without apple pieces. Shred the crust trimmings and sprinkle them over the cake.
The cake can be served 2 hours after the cream has stabilized. It is better to leave this apple cake overnight for better results.
