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Satine Cullen

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Recipe of Pastry Cream Cake and Caramel Apples
Recipe

Pastry Cream Cake and Caramel Apples

30 mins
12 mins
Half
36
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Delicious to share with family and friends. Very soft and sweet Ideal to accompany a good cup of tea or coffee. The Cake of Pastry Cream and Caramel Apples is a very rich dessert.
Learn more about Satine Cullen

Ingredients

8 portions
  • 1 cup flour, Pie Dough
  • 3 tablespoons cornmeal, Pie Dough
  • 1/2 cups cornstarch, Pie Dough
  • 1 teaspoon baking soda, Pie Dough
  • 3 tablespoons sugar, Pie Dough
  • 1 pinch salt, Pie Dough
  • 120 grams lard, Pie Dough
  • 3 tablespoons dry white wine, Pie Dough
  • 2 cups milk, Cream
  • 1 cup milk cream, Cream
  • 3 eggs, Cream
  • 2 egg yolks, Cream
  • 3/4 cups sugar, Cream
  • 1/4 cups cornstarch, Cream
  • 1 1/2 tablespoons cornstarch, Cream
  • 1/2 tablespoons flour, Cream
  • 2 apples, Caramelized apples
  • 3 tablespoons sugar, Caramelized apples
  • 1 tablespoon butter, Caramelized apples
  • sugar, to taste, Caramel Apples

Preparation

Pie dough Sift flour, cornmeal, cornstarch, baking powder, sugar and salt. Put everything in a bowl and add the cold butter cut into small pieces. Then step on it with a fork or stirrup until the preparation is grainy. Finish joining the dough with the white wine. Form a roll and wrap it in plastic wrap. Take it to the refrigerator until the dough is cold and firm. Then stretch the thin dough (4 mm thick approx.) And line a removable pan of 28 cm in diameter and 4 cm high. Cover the whole dough with aluminum foil. Adjust the paper well to the dough and take it to the freezer for one hour. Remove it and cook it in a moderate high oven of 190º C for 12 minutes or until the dough is precooked. Remove the paper and finish cooking without getting to toast. Let it cool without removing it from the mold.
Cream. Put the eggs and sugar in a saucepan. Beat them with a hand mixer only until the sugar and eggs are amalgamated. Add corn flour and starch and stir. Heat the milk to the boiling point along with the cream and pour it slowly and stirring always to the previous mixture. Bring to a medium heat and mix the preparation with a hand mixer until it boils and thickens. Leave two more minutes and remove. Cool by placing the cream in a bowl of water and plenty of ice, stirring every so often so that it does not form a film on the surface. Once at room temperature pour it into the pan matching it well with a spatula.
Caramelized apples. Wash the apples and remove the center part. Cut them with the peel into slices half a centimeter thick. Place the butter and sugar in a non-stick pan, add the apple slices and cook them moving continuously until they are impregnated with butter and sugar. A few minutes are enough. Remove from the pan and settle on the cream covering the surface. Sprinkle with sugar and bring to a heavy oven 195 ° C until the sugar dissolves and the apples become more golden brown. It is removed from the oven and allowed to cool in the same pan. Then it is demoulded and left in the refrigerator for a while before serving.

PRESENTATION

Accompany with ice cream.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Clarisa Pessano
16/02/2019 15:55:08
Fecula y almidón de maiz es lo. Mismo, por que los ponen por separado??

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