Cake with apples - fragrant delicacy for children and adults

Cake with apples - fragrant delicacy for children and adults
Sponge
Chocolate
With raisins
Prescriptions

Sponge cake with apples

Sponge cake with apples: the perfect addition to tea

Gentle and air biscuit dough contains very little fat and is used to make a variety of cakes, pies, cakes, rolls and cookies. Sponge cake with apples - a classic refreshments at the tea table, satisfying and at the same time easily. This cake will be a real decoration of the table on weekdays and holidays.

Secrets lush biscuit

The sponge cake prepared for classical recipe, is not accepted to add disintegrating components - the dough should rise only by a well-beaten eggs. There are several ways of preparing porous and elastic sponge.

For the preparation of so-called "Viennese masses" whipped eggs and sugar in a water bath for five to eight minutes. When the mixture temperature reaches forty or fifty degrees, it cooled without stopping the whipping and add flour, starch and flavorings. Adding starch sponge makes easier and porous.

Classic cake is preparing a little differently. The proteins separated from the yolks with the sugar and beat until "solid peaks." To proteins is well whipped, you must comply with several conditions. Separate the whites from the yolks should be very carefully: even a drop of yolk proteins will not whipped; utensils beater and mixer blades should be degreased; first whipped protein for a few minutes to a "suds" with a pinch of salt, then add sugar gradually; adding a small amount of lemon juice facilitates whipping proteins. Yolks at this time was triturated with sugar to increase three-fold. Then add the yolks to the sifted flour and beaten egg whites gradually. Mix protein mass with the dough should be very careful, slow but determined movements from the bottom up, so that the dough kept airiness.

The oil biscuit dough has a denser texture than the classic biscuit. Typically, it is used for the preparation of cakes, pastries and cakes. For the preparation of such dough softened butter whipped with the sugar, adding one egg yolks, and then introduced into a dough flour (flour or mixed with starch) and whipping proteins.

Products made of biscuit dough do not have to stand before baking, they should be immediately placed in a preheated oven. Sponge cakes are baked in molds, greased and sprinkled with flour or breadcrumbs. Sometimes large baking biscuits in the forms only recommend to oil the bottom of the form, but not the wall: it provides a more even cake. It is best to use a Teflon-coated mold or flexible silicone which facilitates removal of the product and do not require lubrication.

Sponge cake-shifter

Sponge cake with apples Inverted pies are especially juiciness. In the preparation of this cake is not only the caramelizing apples and acquire a special taste, but also dressed many fragrant juice, which impregnates the porous soft sponge. This cake is well served with creamy ice cream, whipped cream or sour cream.

Fifty grams of butter in a frying pan melt and add two tablespoons of brown sugar. Three major apple (better choosing scented varieties which retain their shape when heated) to be cleaned, cut into small pieces and put out in the oil for 5 minutes. After that, put apples on a single form, along with syrup and pour over the biscuit dough.

For the biscuit dough will need five eggs, 2 egg yolks, one hundred grams of sugar, one hundred and fifty grams of flour, thirty grams of starch. Yolks with half the sugar, and whip the whites on the other half of sugar in stable foam. Add one third of the proteins to the yolk mixture to gently add the sifted flour and starch. Stir the batter and gently mix it with the remaining proteins.

The cake is baked at a temperature of one hundred and eighty degrees until done. Not letting the cake cool completely, it is necessary to turn on a plate and serve.