6 apples, peeled and chopped into cubes (for the jam)
2 cups sugar , (for the jam)
1 teaspoon cinnamon powder, (for the jam)
1 pound all-purpose wheat flour, (for the batter)
2 cups sugar , (for the batter)
1 pinch nutmeg, (for the batter)
1 teaspoon cinnamon powder, (for the batter)
1 can evaporated milk, (for the batter)
2 eggs , (for the batter)
1 cup margarine, (for the batter)
1 teaspoon baking powder , (for the batter)
jam, of apple (for the batter)
5 egg whites, (for the frosting)
1 cup sugar , (for the frosting)
1/2 cups jam, Hershey's (for the frosting)
Preparation
2h 30 mins
0 mins
Medium
Preparation of the jam:
In a pot, add water, sugar, and ground cinnamon, bring to a boil for 2 minutes, then add the 5 apples, leaving one aside for decoration, mix and cover, let it boil for 20 minutes, checking the preparation every 7 minutes, until the apples are mushy, let cool, pour and blend the entire content. Let it rest in the fridge for 2 hours before preparing the cake.
Preparation of the batter:
Preheat the oven to 180°C, in a bowl combine the butter and sugar and mix with a hand mixer until uniform, then add the vanilla, ground cinnamon, nutmeg, eggs, and milk, beat everything with the hand mixer, sift in the flour and baking powder. Mix everything until the batter is smooth, grease and flour a mold, and pour in the batter. Bake in the oven for 45 minutes.
Preparation of the frosting:
In a bowl, pour the 5 egg whites, beat with a hand mixer for 5 minutes, then add the sugar, beat for 5 more minutes, slowly while beating, add the HERSHEY'S caramel jam, beat for another 5 minutes until firm.
With the frosting and the apple, decorate to your liking.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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