토피 사과 거꾸로 케이크를 위한 Ravneet Gill의 조리법

he combination of toffee and apples is a reliable winner. 이 케이크가 초콜릿과 카라멜 디저트를 즐기는 친구들 사이에 다리 역할을 한다는 것을 알게 되었습니다., 푸딩을 좋아하는 사람과 과일을 좋아하는 사람. There’s something about the caramel yet fruity notes of the apple, along with the pleasing cake texture underneath, that no one yet has argued with. I love to serve this cake slightly warm with a generous amount of cold cream poured all over, to the point where it sinks through the crumb of the cake.

예습 30 분
1 시간
봉사 8

For the cake
250g 무염 버터, 부드럽게
250g golden caster sugar
4 달걀
Grated zest of 1 lemon
1 tsp vanilla extract

600지 bramley apples, unpeeled but cored, 3 x 1cm slices cut off 1 사과, all the rest chopped into 2cm dice
250g self-raising flour
Pinch of salt

For the toffee sauce
5g salted butter
20g dark brown sugar
40ml 더블 크림

오븐을 200C로 가열합니다. (180C 팬)/350F/가스 4 and grease and line the bottom and sides of a 20cm cake tin with greaseproof paper.

Make the toffee sauce by mixing all of the ingredients in a saucepan and bringing to a gentle simmer. Stir well, take off the heat, then leave to cool.

Put the butter and sugar in a bowl and beat until pale and fluffy. Beat in the eggs one at a time, followed by the lemon zest and vanilla extract. Fold in the diced apples, followed by the flour and salt, and mix well.

Pour the cooled toffee sauce into the bottom of the cake tin, lay the three apple slices on top (그들의 크기에 따라, you may need to halve them), then pour the batter over the apple slices. Bake for one hour, or until a metal skewer inserted comes out clean. Place a plate over the tin and flip, taking care not to burn yourself on the hot toffee sauce. Lift off the tin, leave the cake to cool, and serve warm with cold cream.

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