Light and delicious cake that made from fresh apples, with caramel and cinnamon. The sparkling water in the recipe gives the cake an airy texture and the prettiest tiny air holes.
Topped with a light cream cheese frosting, it’s perfect for a cozy afternoon with a cup of coffee.
CARAMELISED APPLE CAKE
175 G SOFTENED BUTTER
75 G SUGAR
75 G MOLASSES SUGAR
175 G FLOUR
1 1/2 TSP. BAKING POWDER
2 TSP. VANILLA SUGAR
2 TSP. GROUND CINNAMON
1/2 TSP. SALT
3 TART APPLES, PEELED AND GRATED
2 TBSP. SPARKLING WATER
Butter and line a 20 cm spring mould with baking paper on the base and sides.
Heat the oven to 175 degrees celsius
Whisk butter, sugar and brown sugar creamy.
Mix in the eggs, one at a time.
Mix flour, baking powder, vanilla sugar, cinnamon and salt in a bowl, add it to the eggs and mix well.
Fold the grated apples into the batter with a rubr spatula.
Finally add the sparkling water and fill the batter into the spring mould.
Smooth the batter so the surface is level.
Bake the cake in the middle of the oven for 40-45 minutes or until a toothpick comes out clean.
Allow the cake to cool off completely in the mould.
CREAM CHEESE FROSTING:
200 G CREAM CHEESE
75 G ICING SUGAR
125 G SOFTENED BUTTER
BLUEBERRIES AND RED WOOD SORREL FOR DECORATION
Whisk the butter soft and creamy.
Add the icing sugar and whisk it well together.
Stir in the cream cheese and whisk it to a smooth and delicious cream.
Add the cream to piping bag with a French star piping tip.
Decorate the cakes with the frosting, blueberries and red wood sorrel.