German Apple Cake
1.
The ingredients are prepared and weighed; first take the unsalted butter out of the refrigerator, cut into small pieces and put it in the egg-beating bowl of the cook machine. It will soften at room temperature; if it is cold, it must be softened earlier.
2.
Sift the cake flour and set aside.
3.
1 fresh lemon, clean, use a grater to wipe out the lemon zest on the lemon peel, squeeze a little lemon juice and mix, weigh 3 grams for use.
4.
Shell the eggs, put the egg yolks and egg whites into a bowl, and beat them with a hand-held egg to form egg liquid.
5.
Prepare 2 6-inch mousse rings and 1 28x28 cm square gold plate; wrap the bottom of the mousse ring with baking special aluminum foil, smear a thin layer of butter on the inner wall of the mousse ring, and sprinkle with almond slices, lightly Gently roll the mousse ring to evenly spread the almond slices on the inner wall.
6.
Use the medium and high grade of the cook machine for the softened butter until the butter is whipped smoothly and the color is whitish.
7.
Add the confectioner's sugar, salt and lemon juice mixture and continue to beat.
8.
After completing the previous step and whipping evenly, add the egg liquid in 5 or 6 times. Add each time until the egg liquid is fully fused, and then add the next time.
9.
After the egg mixture is fused, remove the egg beater of the cook machine, pour in the sieved cake powder at one time, and scrape it with a silicone spatula until there is no dry powder and the batter is shiny.
10.
Preheat the oven, 180 degrees, up and down, the preheating time is preset to 10 minutes; pour the cake batter into the mousse ring, and use a spatula to slightly smooth it.
11.
One apple is about 190 grams, washed, peeled, cut in half and sliced.
12.
Embed the apple slices in the batter.
13.
Place the mousse ring with the batter in the golden plate, put it into the preheated oven, 180 degrees, the upper and lower fire, the second to last layer, bake for about 60 minutes, the baking time and temperature should be adjusted according to the actual situation.
14.
Take out the baked German apple cake while it is hot, and place it upside down on a plate.
15.
Brush the surface of the cake with caramel sauce.
Tips:
1. Eggs weigh about 60 grams each without shelling; the crisper varieties used for apples.
2. The Dongling 30-liter oven I use has 5 layers of grill, which can be the middle and lower layers; the baking time and temperature are for reference, and adjust appropriately according to the actual oven conditions.
3. Make the 6-inch heart-shaped and 6-inch round carbon steel mousse ring of Yangchen suncity, the size is 151mmx151mmx50mm.
4. The finished cake is packed in a fresh-keeping bag, sealed and stored at room temperature, or it can be stored in cold storage. It is better to warm up before eating and bake it.
