Today I carry a recipe for a cake I made some time ago, it is an apple cake made with sponge cake, made with a marmellatina apples and add some 'jam I had at home of blueberries and a bit' of cinnamon but ... go into detail ...
For the sponge: I usually use about 300 g OO flour, three eggs, about 150 grams of sugar, a little 'vanilla extract, baking powder and sachet of grated lemon and a bit 'of milk.
First you need to make a nice soft sponge cake, which is why the secret is to work along the way incorporating the ingredients as possible air bubbles, quelle che cuocendo andranno a rendere soffice l'impasto. Quindi separare in due recipienti da una parte i tuorli e dall'altra gli albumi, in ognuna delle due ciotole mettere parte dello zucchero a disposizione. A questo punto per montare entrambi gli ingredienti nelle ciotole uso lo sbattitore elettrico che permette di fare più velocemente e meglio l'operazione. Lavorare i tuorli fino a che risulti un composto cremoso; soprattuto lavorare nell'altro contenitore gli albumi a neve, fino a che risulti un composto bello spumoso. Mettete insieme i due composti e girate il tutto bene. Poi pian piano mettete la farina, se potete mettetela facendola cadere poco alla volta magari anche con un setaccio da farina e mentre fate questo mescolate affinché non si formino grumi. You could also add the melted butter in the dough but I tried without and it is fine. Put the vanilla, the baking powder and grated lemon zest, and add a bit while you work 'of fresh milk in order to obtain a homogeneous mixture, neither hard nor too runny. The right and when you pour it slowly fall within the pan just like a cream, a "thread" we say. I have already cut the dough into small pieces of apple but not too much not to weigh the sponge cake pieces and not too large. After it floured and buttered the pan (it should also create a layer on the baking sheet on the edges so that the cake does not stick, and removing the excess flour .. or use baking paper) pour in the mixture. Place in a preheated oven at 180 degrees around and left for a bit 'more than half an hour. Will be ready when the surface is golden and well cooked the litmus test is when you stick a stick and pulling it out this will be clean. Let it cool and try to cut in two in sponge cake, be careful, maybe use a long knife. Take one of the two parties and if you moisten with a liqueur or leave it as I did. Meanwhile, peel apples and cut into pieces, put them in a saucepan with a little 'sugar and enough water. Put us if you have even a bit 'of blackberry jam together, and you need to add a bit' of cornstarch to thicken then do it all. Stir over low heat and all, when the apples are already a bit 'untrimmed by cooking, mix all and put to cook. Add a little 'of cinnamon, you should put a little' taste and because I think too much instead of helping it taste worse, must have a taste similar to what you get in the famous apple strudel classic Trentino. Continuing to mix at some point you will notice that the whole becomes increasingly dense due to corn starch results in a sort of jam. At this point lies well marmellatina disk of sponge cake and cover with the other half. I put on other apple slices without blanching with water before cooking them for already a bit 'and I arranged like the petals of a flower on a more concentric circles. Then I prepared a little 'honey diluted with a little' in the water, I brushed both the decoration of apples throughout the cake with this honey-like liquid. I put a little 'in the oven so that they dry out a bit' and everything was soaked, including over apples, honey. At this point you cool and good appetite! cake is a pretty simple but I find that the match apple cinnamon strudel type gives an excellent flavor to the cake, and this ingredient, if properly dosed can be even better combined with other desserts (eg try a pinch of cinnamon in the panna cotta )
ps: the photo is not mine because I did not do photos, I put this because it is very similar in appearance to that which I had come out!
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