Caramel Apple Flip Cake

Caramel Apple Flip Cake

1. Pour white sugar and a small amount of hot water into a small pot and stir until the white sugar is completely melted

2. Boil the sugar water on medium heat, stirring it from time to time, it starts to make a big bubble

3. When the bubbles become very small, turn the heat to a low heat and cook slowly, stirring constantly

4. Boil until almost no bubbling and the syrup appears light amber color. Turn off the heat

5. Pour into a 6-inch solid-bottom cake mold. During the pouring process, if the room temperature is lower, the caramel sauce is easier to solidify. At this time, just heat it up slightly. Let the caramel sauce spread on the bottom of the mold and cool until it solidifies

6. Peel the apple and cut into thinner slices

7. Take three apple slices, cut out the arc with a knife in the middle, then press one piece together and put it in the center of the caramel syrup

8. Spread apple slices around

9. Spread some more on top to make it a relatively flat surface

10. Beat the softened butter until the volume expands and becomes white

11. Add the powdered sugar in two times, beat evenly, and then add the next time, until it becomes a whitish cream

12. Add the beaten egg liquid four or five times, each time until the egg liquid is completely absorbed, then add the next time

13. Mix low-gluten flour and baking powder evenly, sieve, and add to butter

14. Stir until shiny batter

15. Pour into the mold and smooth the surface with a spoon

16. Preheat the oven at 160 degrees, bake the middle layer for 50-55 minutes, insert a toothpick into the cake, there is no sticky feeling, the toothpick pulled out is very clean, it means that the cake is cooked, put it on the shelf to cool overnight

17. Use a small spatula to cut around the cake and unmould

18. Hold the cake mold with both hands and bake it on the fire. It will melt the caramel and place it on the shelf to cool down.

19. Spread the almond slices flat on the baking tray, oven 160 degrees, turn over every 2 minutes, roast until light brown, let cool and set aside

20. Add 1 tablespoon of water to the apricot jam, boil for later use, and keep stirring during the cooking process.

21. Brush a layer of apricot jam on the surface of the cake, with almond slices in the middle

22. Hold the bottom of the cake with your hand, brush all around with apricot jam, grab the almond slices with your other hand and gently press it around the cake.

Tips:

1: When cooking the caramel sauce, you can use medium heat at the beginning, and when the syrup starts to bubble, you must use a low heat and keep stirring until it is light amber.

2: When the caramel sauce is poured into the mold, it is easy to solidify and not easy to pour out. You can put the pot back on the fire and heat it until it melts and then pour it into the mold.

3: When the cake is unmolded, when the sauce cake mold is heated on the fire, you can hold the cake with your hand and gently rotate it. If it feels slippery and easy to rotate, it means that the caramel can be easily demolded by the mechanism of melting.