Suitable for autumn and winter, caramel cake, every bite is sweet and moist, and there is no one for sale in the cake shop. Autumn apples are sweet and fragrant, boil a few caramel apple slices and bake with sponge cake, sweet and honey taste has a strong apple aroma and mellow caramel flavor. If you add a moderate amount of cinnamon powder to the caramel syrup and eat it in the winter when you are about to arrive, it is even better.
Don't worry about having a caramel apple bottom and affecting the hair of the cake, as long as the oven temperature is enough, you only need to increase the bottom fire by 10 degrees, so that the cake is in the middle part of the oven, the cake hair rise effect is no different from ordinary cakes.
After the cake comes out, a little cooling can be released from the mold, only a small part of the caramel at the bottom is absorbed by the cake, after the demoulding, the caramel syrup in the mold is poured on the apple slices and cake, and the "wanton flow" syrup emits a seductive aroma and luster, which makes people can't help but swallow the saliva. After cooking and roasting, the apple slices are soft and tender, the fruity aroma is rich, eat a piece, both the softness of the cake and the mellowness of the caramel syrup, hey, let the slightly chilly autumn have the warmth and satisfaction of the sun.
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【Caramel Apple】 80 grams of caster sugar, 20 grams of butter, 1 apple
【Sponge Cake】 3 eggs, 90 grams of caster sugar, 40 grams of milk, 30 grams of butter, 7 grams of honey, 90 grams of low gluten flour
【Quantity】 Standard 6 inch round die 1 pcs
【Bake】 Heat up and down 150/160 for 45 minutes
【Production】
1. Large group photo of ingredients; apples can choose Fuji apples, which have a lot of water and a crisp and tender taste;
2. Cut the apple into thick slices of about 1cm thick with skin;
3. Peel the apple slices to seed, leave a complete round one, and the other pieces can be cut into a leaf shape according to the bottom size of the 6-inch mold;
4. Put the granulated sugar into the stainless steel compound bottom milk pot, heat it on low heat, and when the sugar dissolves and turns yellowish, gently stir with a silicone spatula;
5. When the syrup turns light brown, add butter and stir with a high temperature resistant silicone spatula until the butter is completely dissolved;
6. Add apple slices, simmer for a few minutes, apple slices become soft; turn off heat;
7. Put the apple chip code in a 6-inch solid bottom mold, and then pour the syrup into it; the mold I used is 6 inches smaller, and the bottom diameter is 6 inches, but the capacity is smaller than the standard, so another 4-inch mold is prepared;
8. Let's make a sponge cake: butter melt in hot water and set aside;
9. Put all the eggs into the beaten egg bowl without oil and water, and add caster sugar at one time;
10. Beat with an electric whisk until the egg liquid is light yellow, the volume becomes significantly larger and lighter; lift the whisk, the egg paste slowly hangs and the texture does not disappear for 10 seconds;
11. Sift in the egg batter with low gluten flour;
12. Stir well;
13. Mix the butter solution and milk well;
14. Put a little batter into the butter milk solution and stir well;
15. Pour the batter along the basin wall and mix well with a spatula to form a delicate and shiny cake batter;
16. Pour the cake paste into a mold covered with caramel apples, lift it up and shake it gently a few times to remove the large bubbles;
17. Put into the preheated oven so that the mold is in the middle position; heat up and down at 150/160 degrees, bake for 50 minutes; after baking, no need to invert the buckle, put the mold on the drying rack, and let it cool naturally;
18. Use a mold release knife to make a circle around the inner wall, buckle upside down in the dish, and then drizzle the syrup on the apple.
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1. Caramel will flow out of the gap in the mold after heating, so it is advisable to use a solid bottom cake mold;
2. This party is not limited to 6-inch solid bottom cake mold, you can use the continuous mold, it is also very beautiful to make small and exquisite; if you use an 8-inch mold, you can double all the cake materials by 1 times;
3. The temperature and time of baking are adjusted according to the mold material used and the actual situation of the oven.
"Make food with love, record the beauty with your heart, and use simple methods to present the mellow taste of ingredients." I am Meggy Dancing Apple, an English teacher for 18 years, and now a home cook, gourmet self-media, and a special original food author of "Kitchen for Love". In the days of dealing with oil, salt, sauce and vinegar, the heart has become more and more gentle, and I have become more and more aware that "companionship" is the most beautiful and important in the world.
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