Ingredients:
- An Apple 3 things
- Chicken egg 3 things
- Sugar 2 cups
- Flour 1 cup
- Lemon 1 piece
- Water 2 tbsp. spoons (for caramel)
Cooking method:
Step 1. First make caramel. Pour 1 cup sugar into a frying pan, add 2 tablespoons of water, you can also add 1 teaspoon of lemon juice, mix, turn on a full fire and wait a few minutes. As soon as the sugar begins to melt, reduce the heat and mix the sugar with a wooden spatula. It is important for us that the sugar is caramelized evenly, and therefore the sugar must be stirred frequently. First, the sugar will melt, then it will start to darken, it will become a slightly vanilla hue and will gradually go dark brown.
Step 2 When the sugar has turned golden brown, remove the frying pan from the stove and evenly pour the caramel into the mold. If the caramel is frozen, then the pan can be slightly heated to make the caramel liquid again.
Step 3 Wash apples, peel, cut the middle and cut into slices. To prevent apples from darkening, you can sprinkle them with lemon juice. Put apples in caramel form as you like. The remaining slices can simply be cut into cubes and evenly distributed.
Step 4 Cut two circles from the lemon, cut together with the skin into small cubes and also evenly distribute on apples. Instead of lemon, you can take slices of orange or grapefruit, but then it is better to remove the skin from one of the two slices. In the photo there is just a grapefruit. He will give a very light sourness, just balance the sweetness of caramel.
Step 5 For the test, beat three eggs in a container for beating, pour a glass of sugar, beat with a mixer until a lush white mass is obtained.
Step 6Pour a glass of flour into the mass and beat again. The dough comes out not too thick, rather, like kefir.
Step 7Pour dough evenly over apples. Put the mold in the oven, set t to 180 degrees and bake for 30-40 minutes. When baking, caramel will gradually rise and soak into the dough. The more caramel, the further it will leak into the dough. This will be clearly visible when using a transparent form.
Step 8 When the cake is ready, remove it from the oven and immediately turn it hot on a plate or a clean cutting board. When cooling, the caramel remaining at the bottom will harden and it will be impossible to get the cake out of the mold. If you make the cake in advance, then before getting out of the form, put the cake back into the oven for ten minutes so that the caramel becomes liquid again and then turn the form over.
Bon Appetit!
