Apple Rose Cake



Apple Rose Cake is probably one of the most beautiful and delicious cake. It is often used on special occasions like birthdays, farewell, events and different sort of formal and informal gatherings.

Ingredients

Apple cake

v  2 - 3 medium size apples, cored and sliced

v  4 tbsp. sugar

v  1 tbsp. lemon juice

v  1 tsp cinnamon powder

v  Microwave them for 2-3 minutes

The cake batters

v  2 eggs

v  100g sugar (1/2 cup)

v  1 tsp vanilla

v  3 tbsp. melted butter (45ml)

v  3 tbsp. milk (45ml)

v  160g all-purpose flour (1 1/3 cup)

v  2 tsp baking powder

v  1/4 tsp salt

Preparation time: 20 minutes

Working time: 45 minutes

 

 

Working

v  Take apples and remove the cores and slice 2 - 3 medium size

v  Add 1 tbsp. lemon juice, 4 tbsp. sugar, 1 tsp cinnamon powder, 2 tbsp. melted butter and mix well then microwave it for 2 - 3 minutes and check its softness check its softness.

v  To prepare dry ingredients, sift 160g all-purpose flour, 2 tsp baking powder and 1/4 tsp salt and mix them well then for coating mix sugar and cinnamon.

v  For wet ingredients: add 2 eggs, 100g sugar, 1 tsp vanilla extract into a bowl and mix them well. add 3 tbsp. melted butter and mix

v  Add 1/2 of the dry ingredients mix until just combined, please do not overmix

v  Add 3 tbsp. milk and another half of the dry ingredients and finish mixing with a spatula

v  Pour the batter into the lined baking pan and flatten it out and arrange the apple slices on top

v  Before baking heat, the oven to 180’C and bake the batter for 40 minutes

v  sprinkle powdered sugar before serving and enjoy the beautiful dessert

 

 

Gluten Free Chocolate Cake

This is a unique chocolate cake that is gluten free as peoples are health conscious now a days and they avoid gluten in routine and some people have celiac disease therefore gluten is harmful for them.



Ingredients

    Flourless Chocolate Cake

    Scale (1 cup = 240ml; 1 tbsp. = 15ml; 1 tsp = 5ml)

v  120g dark chocolate (1 cup)

v  30g unsalted butter (2 tbsp.)

v  30ml milk (2 tbsp.)

v  4 egg whites

v  a pinch of salt

v  50g sugar (4 tbsp.)

v  4 egg yolks

v  1 tsp vanilla extract (5ml

Chocolate Cream Filling

v  150g dark chocolate (1 cup + 2 tbsp. chopped chocolate)

v  90g heavy cream (1/3 cup)

v  300g cold heavy cream (1 1/4 cup)

v  30g sugar (2.5 tbsp.)

     Cocoa Syrup

v  75ml hot water (1/3 cup)

v  1 tbsp. cocoa powder (7g)

v  2 tbsp. sugar (25g)

v  Mix to dissolve and let it cool down completely

     Chocolate Glaze

v  50g cocoa powder (1/2 cup)

v  115g sugar (1/2 cup + 1 tbsp.)

v  85ml water (1/3 cup)

v  85g heavy cream (1/3 cup)

v  1 tbsp. gelatin powder (9g)

v  3 tbsp. cold water to bloom gelatin (45ml)

 

Preparation time: 1.5 hours

Working time: 1 hour

 

 

Working

v  Put chocolate in a bowl and melt the chocolate over hot water (70 - 80C)

v  Now take 4 eggs and whisk the egg whites with a pinch of salt until it becomes foamy

v  Add 50g sugar gradually in 3 batches whip the egg yolks with 1 tbsp. vanilla extract until it becomes pale and fluffy

v  combine the egg yolks and melted chocolate add 1/3 of the egg whites and fold to combine and fold with the rest of the egg whites

v  Heat the oven to 170’C bake for 20 - 25 minutes and let it cool down completely

v  To make the chocolate cream, add 90g heavy cream into 150g dark chocolate and melt it completely

v  Add 330g whipped cream (whip up 300g heavy cream with 30g sugar), fold 1/3 of the whipped cream into the melted chocolate first

v  After combing the mixture fold with the rest of the whipped cream and trim edges of the cake and cut it into 3 pieces and apply cocoa syrup,

v  Smooth the surface and repeat with the other 2 layers let it set in the fridge for 3 hours

v  Now bloom 9g gelatin powder with 45ml cold water for 10 minutes

v  Add 115g sugar into the saucepan and add 50g cocoa powder and mix well then add 85g heavy cream and mix well again

v  bring the mixture to boil over medium heat turn off the heat, let it cool down for a couple of minutes

v  Add bloomed gelatin while the mixture is still hot and mix gently to dissolve sift it through a fine mesh strainer to remove lumps and big bubbles then cover and let it cool down for about 1.5 - 2 hours (to 30C)

v  Now trim sides of the cake

v  the chocolate mixture is about 28 - 30C when pouring sift it again just right before using stir it gently, avoid creating bubbles and pour it over the chilled cake

v  after glazing, let the cake set in the fridge for 30 minutes before cutting dip the knife into hot water and clean it dry with paper towel before cutting for a smooth cut

v  Enjoy the delicious desert with your friends and family