It is now common to make author cakes with many different fillings. It is great when cakes can be made, adjusting to certain preferences of the birthday boy.
One of the most interesting layers for cakes is crème soufflé. This type of pastry cream appeared in the Middle Ages. True, cakes were not made in those times. Souffle was used as a main course, reminiscent of scrambled eggs.
You can prepare cream-soufflé not only for cakes and pastries
.
This sweet addition is perfectly combined in apple pie.
Ingredients of the dough for apple pie with cream-soufflé:
- flour – 250 g;
- sugar – 40 g;
- leavening agent – tsp;
- yolks – 2 pcs;
- butter – 90 g;
- salt – a pinch.
Ingredients for the souffle cream:
- whites – 2 pcs;
- cornstarch – 30 g;
- sugar – 40 g;
- sour cream – 400 g;
- vanilla sugar – tsp.
Ingredients for the apple layer:
- apples – 500 g;
- lemon juice – 5 tbsp;
- sugar – 40 g.
Preparation of apple pie with cream-soufflé:
Combine flour with baking powder and salt, add cold butter to the flour product. Grind the flour and butter until crumbly.
Mix the yolks with the sugar, stir thoroughly until the grains of sand are dissolved. Pour the yolk mixture into the crumbly dough, kneading the components together.
Cover the baking mold (20 cm in diameter) with parchment, place a part of the dough in the mold and tamp the bottom and sides. Put the dough in the mold for 20 minutes in the refrigerator.
Cut the apples into large slices, remove the seeds. Mix the apples with lemon juice and sugar, put them in a frying pan.
Cook the apples on low heat for 8-10 minutes, stirring constantly. To create a cream-soufflé in a separate bowl with a mixer, whip the proteins with classic and vanilla sugar to the state of white cream with stable peaks.
In this cream put sour cream and cornstarch, continue to mixer whip the products until homogeneous. Place the slightly cooled apple layer in the mold with the prepared dough, pour the cream-soufflé over it.
Cover the top of the cake, i.e. the cream-soufflé, with the rest of the crumbly dough. Preheat the oven to 170 degrees, bake the pie for 40-45 minutes.
Immediately after cooking, the pie will be incredibly puffy. As it cools, the top of the pie will settle, while the pastry will retain its airy soft texture inside.
