Name: Aunt Genara's apple cake
Yield: 12 servings
Cuisine: es

Directions

Prep. time

1h 10m

Sponge cake
- 200 g eggs (4)
- 120 g weak or pastry flour
- 120 g vanilla or regular sugar
- 5 g vanilla
- 4 g salt
- Start by mixing the eggs, sugar, vanilla and salt in the mixer bowl. We beat it on medium-high speed for about 12 minutes until it triples in volume.
- Next, sift the flour over our egg mixture and gently fold it in with a rubber spatula in an encircling motion.
- Transfer the mixture into a 28 cm diameter baking tin greased with butter and bake in a preheated oven at 170°C for 25 minutes.
- Leave to cool and set aside at room temperature until ready to use.
- Ideally, prepare this sponge the day before and leave it uncovered, so that the sponge dries slightly and will have more absorption capacity once it is soaked in the syrup.
Pastry cream
- 400 g whole milk
- 60 g egg yolks (4)
- 30 g vanilla or regular sugar
- 20 g all purpose flour
- 20 g corn flour
- 5 g vanilla
- 2 g gelatine
- First, hydrate the gelatine in cold water for at least 10 minutes.
- Heat the milk and vanilla in a saucepan over medium heat until it comes to the boil.
- Meanwhile, in a bowl, with a whisk, mix the cornflour, sifted flour, egg yolks and sugar until a uniform, lump-free mixture is obtained.
- When the milk comes to the boil, pour it over the egg yolk mixture in a trickle and mix it with the whisk, stirring constantly. Return the mixture to the heat and cook over a medium heat until the cream thickens.
- When the mixture has thickened, turn off the heat, add the gelatine and mix well.
- Transfer the custard to a bowl and cover with cling film in contact with the custard. Keep in the refrigerator for at least 4 hours until ready to use.
Apple filling
- 1000 g Fuji apples
- 50 g muscatel wine (optional)
- 50 g apple jam
- 5 g vanilla
- Start by peeling and coring our apples.
- Next cut them into 5 mm thick cubes and transfer them to a saucepan together with the vanilla.
- Then, over a medium heat, cook the apple for about 15-20 minutes until all the juice has evaporated and the apple is soft.
- At this point, add the muscatel wine and cook for 2 minutes.
- Finally, turn off the heat, add the apple jam and stir with a rubber spatula. Transfer the mixture to a container, cover with cling film and store in the refrigerator until ready to use.
Swiss meringue
- 200 g vanilla or regular sugar
- 100 g egg whites (3)
- 5 g vanilla
- In a bowl, mix the egg whites and sugar and put them in a bain-marie.
- Cook the egg whites with the sugar, stirring with a whisk until the sugar is completely dissolved.
- It is important that the mixture never exceeds 60º C, otherwise the egg whites will start to curdle. We can use our fingertips to check if there are still grains of sugar in the mixture.
- When the sugar has dissolved, beat the mixture at medium-high speed together with the vanilla until it has tripled in volume and stiff peaks are formed.
- Transfer the meringue to a piping bag with a 2 cm curly nozzle and set aside until ready to use.
- Although Swiss meringue is more stable than other types of meringues, it is not advisable to delay in assembling the cake at this point.
Muscatel syrup
- 200 g filtered water
- 100 g muscatel wine
- 30 g vanilla or regular sugar
- In a saucepan, mix the water and sugar and heat over medium heat until the sugar dissolves.
- Then, turn off the heat and add the muscatel wine.
- Set aside at room temperature until use.
Assembly
- Start by plating the sponge cake and soaking it with the muscatel syrup using a kitchen brush. Use all the syrup so that the sponge cake is well soaked.
- Next, we take the apple filling out of the fridge and spread it over our sponge cake.
- Next, we put our pastry cream into a piping bag with a 2 cm plain nozzle and pipe it over the apple in a spiral from the centre outwards.
- Finally, pipe buttons on top of the pastry cream as desired.
- Place in the refrigerator until ready to eat and leave at room temperature for about 15 minutes before serving.

Sponge cake

200 g eggs (4)
120 g weak or pastry flour
120 g vanilla or regular sugar
5 g vanilla
4 g salt

Pastry cream

400 g whole milk
60 g egg yolks (4)
30 g vanilla or regular sugar
20 g all purpose flour
20 g corn flour
5 g vanilla
2 g gelatine

Apple filling

1000 g Fuji apples
50 g muscatel wine (optional)
50 g apple jam
5 g vanilla

Swiss meringue

200 g vanilla or regular sugar
100 g egg whites (3)
5 g vanilla

Muscatel syrup

200 g filtered water
100 g muscatel wine
30 g vanilla or regular sugar

Aunt Genara's apple cake

Sponge cake

Pastry cream

Apple filling

Swiss meringue

Muscatel syrup

Sponge cake

200 g eggs (4)
120 g weak or pastry flour
120 g vanilla or regular sugar
5 g vanilla
4 g salt

Pastry cream

400 g whole milk
60 g egg yolks (4)
30 g vanilla or regular sugar
20 g all purpose flour
20 g corn flour
5 g vanilla
2 g gelatine

Apple filling

1000 g Fuji apples
50 g muscatel wine (optional)
50 g apple jam
5 g vanilla

Swiss meringue

200 g vanilla or regular sugar
100 g egg whites (3)
5 g vanilla

Muscatel syrup

200 g filtered water
100 g muscatel wine
30 g vanilla or regular sugar

Assembly

Szarlotka apple pie

Black forest cake

Puff pastry apple tart

Soaked sponge

Aunt Genara's apple cake

Sponge cake

Pastry cream

Apple filling

Swiss meringue

Muscatel syrup

Sponge cake 200 g eggs (4) 120 g weak or pastry flour 120 g vanilla or regular sugar 5 g vanilla 4 g salt

Pastry cream 400 g whole milk 60 g egg yolks (4) 30 g vanilla or regular sugar 20 g all purpose flour 20 g corn flour 5 g vanilla 2 g gelatine

Apple filling 1000 g Fuji apples 50 g muscatel wine (optional) 50 g apple jam 5 g vanilla

Swiss meringue 200 g vanilla or regular sugar 100 g egg whites (3) 5 g vanilla

Muscatel syrup 200 g filtered water 100 g muscatel wine 30 g vanilla or regular sugar

Assembly

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Szarlotka apple pie

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Puff pastry apple tart

Sponge cake

200 g eggs (4)
120 g weak or pastry flour
120 g vanilla or regular sugar
5 g vanilla
4 g salt

Pastry cream

400 g whole milk
60 g egg yolks (4)
30 g vanilla or regular sugar
20 g all purpose flour
20 g corn flour
5 g vanilla
2 g gelatine

Apple filling

1000 g Fuji apples
50 g muscatel wine (optional)
50 g apple jam
5 g vanilla

Swiss meringue

200 g vanilla or regular sugar
100 g egg whites (3)
5 g vanilla

Muscatel syrup

200 g filtered water
100 g muscatel wine
30 g vanilla or regular sugar