Apple cake with caramel
Cast aluminium cake baking mould
General information
Product(s) needed: Cast aluminium cake baking mould
Article number: 103582
Baking mould: Charlotte baking mould, Ø 24 cm
Ingredients
Quantity: 18 slices
- 300 grams unsalted butter, at room temperature
- 300 grams granulated sugar
- 6 eggs
- 300 grams flour
- 2 teaspoons baking powder
- Pinch of salt
- 2 teaspoons ground cinnamon
- 2 apples + 2 tablespoons flour
- 250 grams mascarpone
- 125 ml whipping cream
- 50 grams dulce de leche (or another caramel spread)
- 1-2 tablespoons dulce de leche to decorate
Method
- 1Preheat the oven to 160 °C (top and bottom heat).
- 2Grease the baking mould and dust it with flour.
- 3Beat the butter and granulated sugar until creamy.
- 4Add the eggs one by one, mixing until they are incorporated.
- 5Add the flour, baking powder, salt and cinnamon. Mix to a smooth batter.
- 6Peel the apples, remove the cores and cut them into small pieces. Add flour and mix together.
- 7Add the apple pieces to the batter and fold them in with a spatula.
- 8Pour the batter into the baking mould.
- 9Bake the cake for about 70 minutes until done. Leave the cake to cool in the mould for 10-15 minutes, then turn it out onto a wire rack to cool completely.
- 10Make the caramel cream once the cake has cooled completely. Put the mascarpone and whipping cream in a bowl and mix until almost stiff. Then add the dulce de leche and whisk until firm.
- 11Spread the caramel cream over the top of the cake and drizzle another 1-2 tablespoons of dulce de leche over it.
