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Prepare this spectacular cake with a soft and moist bread taste apple and cinnamon with a very soft and delicate bitumen of caramel, covered with two delicious toppings: chocolate ganache and caramel ganache, it is also decorated with some covered apples that give a finished spectacular. You will not regret preparing this incredible recipe.
600 grams of Butter cut into cubes at room temperature
480 grams of brown sugar
6 pieces of egg
800 grams of flour
1 Cup of sour cream
1 Cup of apple juice
4 teaspoons of baking powder
4 spoonfuls of ground cinnamon
4 spoonfuls of cornstarch
2 pieces of apple grated, with everything and shell
1 1/2 cups of brown sugars for the bitumen and caramel ganache
180 grams of Butter cut in cubes and at room temperature for bitumen, and candy ganache
3/4 of Cup of whipping cream for the bitumen¸ and candy ganache
3 cups of powder sugar for bitumen, and candy ganache
1 tablespoon of milk for bitumen
300 grams of chocolate for the chocolate ganache
90 grams of Butter g cut into cubes, for chocolate ganache
1/2 Cup of whipping cream for chocolate ganache
1 tablespoon of Maple syrup for chocolate ganache
to taste of apple covered with candy, to decorate
to taste of pretzel stick covered with chocolate to decorate
to taste of peanut chopped and lightly toasted, to decorate
Preparation
Preheat the oven to 180 ° C and grease and flour two cake molds.
Acrema in the blender the butter with the sugar add the eggs one by one, add the sifted powders and interspersed with the liquids, beat until you get a creamy and homogeneous mixture. At the end, add the grated apple.
Serve the mixture in two greased molds and bake for 30 minutes or until the bread is completely spongy. Demold cools and reserves.
For the caramel bitumen, in a pot over low heat melt the sugar and cook without moving until it has an amber color. Add butter and cook 4 minutes or until melted. Turn off and add the cream to beat, mix until incorporated. Chill
Reserve half of the previous mix for the candy ganache. Place the other half in a bowl and add the icing sugar and milk little by little, beat with the balloon whisk until you get a bitumen.
Cover the cake with the bitumen perfectly well, refrigerate 10 minutes.
Heat a pot over medium heat with water and place the ingredients of the chocolate ganache until they melt and incorporate. Remove from the heat, cool a little, bathe the cake with the ganache and refrigerate 15 minutes more.
Half of the candy you reserved, add the cream to beat and cover the cake. Refrigerate 15 more minutes.
Insert the pretzel sticks into the apples. Place in the middle of the cake and sprinkle chopped peanuts.
PRESENTATION
Bathe the cake with the chocolate and caramel toppings, decorate with caramel-covered apples and chocolate-covered pretzels.
TIPS
Refrigerate the cake before putting the candy ganache so that it does not mix with the chocolate ganache.
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
Calories
1288
kcal
64%
Carbohydrates
180
g
60%
Proteins
10.2
g
20%
Lipids
66.3
g
102%
Fiber
8.9
g
18%
Sugar
126
g
140%
Cholesterol
168
mg
56%
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Ratings(1)
Eva Alejandra
19/10/2017 18:23:12
riquisima
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