Caramel apple flip cake

Sweet caramel apples with a pound cake, the first taste of which was amazing, made out of a pound cake, simple, but better to eat, and with baked almond chips around it, it was really overwhelming. It's so much better than cakes sold in a cake shop... it's a little rough, it's a little fragrance at the bottom. There's plenty of butter and eggs for a pound cake, but it's okay to eat it once in a while. When you enjoy it, you'll feel like it's worth the hard day and the waiting night

Recipe Recommendations

low-gluten flour 90g
butter 90g
powdered sugar 90g
eggs 2 only
white granulated sugar 90g
baking powder 3g
Apple one
almond slices 30g
Apricot jam 50g

sweetening
baking
a day
senior

Steps for Caramel apple flip cake

White sugar and a small amount of hot water pour into the pot to melt the sugar completely

It's hot, it's hot, it's hot, it's hot, it's hot

When the bubble turns small, the fire boils, and it mixes

It's almost non-frozen. The syrup is light amber

In the six-inch solid bottom cake model, if room temperature is lower and caramel sauce is easier to coagulate, then just a little heat, so that the caramel sauce is laid at the bottom of the mold, cooled to condensate

Apples peel into thinner slices

Take three apple chips, cut out the radians with a knife, and put them in the center of caramel

Put the apples around

Put some more on it, make it a smoother side

Softened butter to swell and white

Add sugar powder in two, mix it evenly with the next one, turn it into white cream

It's four or five times into a smooth egg fluid, and every time it's completely absorbed into the egg fluid, it's next

Low-banded flour and powdered powder are evenly sifted and added to butter

♪ To the bright paste ♪

Put a spoon on the surface in the mold

The oven preheated 160 degrees, mid-level roasted 50-55 minutes, inserted in the cake with a toothpick, without a sticky feeling, with a clean toothpick, which means the cake is ripe and cooled on the shelf one night

Cut off the pattern with a little razor around the cake

If you hold the cake on the fire, you'll melt the caramel and put it on the shelf

Apricot tablets are laid on the grill, the oven is 160 degrees, it's flipped every two minutes, it's baked to light brown, it's cool

Peach jam with a spoon of water, boils the spare and mixes it constantly。

Brush a layer of almond jam on the cake's face

Put your hand on the bottom of the cake, brush the apricot jam around it, grab the almond slice with the other hand and gently push it around the cake。