Caramel apple flip cake
By VicentaLakin
Recipe Recommendations
- Apple two
- fine sugar 30g
- butter 45G
- rum 15ML
- dried cranberries appropriate amount
- low-gluten flour 60g
- milk 50ML
- egg yolk of 3
- protein of 3
- lemon juice 2 to 3 drops
- water 15ML
- milk fragrance
- baking
- ten minutes
- senior
Steps for Caramel apple flip cake
1
Peel, core, and slice the apples.
2
Put fine granulated sugar in the pan and pour cold water. Heat it over low heat. As the heat rises, the sugar will gradually dissolve.
3
After heating for a period of time, add butter until the sugar water turns brown and stir well.
4
Add apple slices, rum and stir well.
5
Stir fry until the apples are translucent and a little sugar juice is left.
6
Sprinkle cranberries evenly into the mold, line into apple slices, and drizzle with the remaining sugar juice.
7
Heat butter over low heat until melted.
8
Remove from the heat and sift in the low flour and gently stir well.
9
Add egg yolks in portions and stir well.
10
Add milk and stir well until egg yolk paste.
11
Add a few drops of lemon juice to the egg white, beat on low speed until rough foam; add 30 grams of fine sugar in three times, beat on medium speed until dry and fluffy, about 9.
12
Add 1/3 of the egg white to the egg yolk batter.
13
Mix well, then pour back into the egg whites, quickly cut and mix well.
14
Gently pour into the mold with the apple layers and shake lightly.
15
Preheat the oven to 170 degrees C, place in the middle layer of the oven and bake for 40 minutes.
16
Bake it out of the oven and cool it a little, and then invert it and remove it from the oven.Caramel apple flip cake Make Tips
1. When cooking caramel, use low heat and stir while heating. When there are many bubbles and the color turns scorched brown, leave the heat immediately to avoid bitterness when it is cooked too scorched.
2. Apples can also be replaced with pineapples, which taste good.
2. Apples can also be replaced with pineapples, which taste good.