Caramel Apple flipped cake(jiao tang ping guo fan zhuan dan gao )

Caramel Apple flipped cake

Introduction:

"The sweet caramel apple with pound cake is amazing at the first taste. The bottom embryo made from pound cake is simple but more delicious. It's really tempting to stick crisp almond slices around it. It's more delicious than the cake sold in the cake shop. The taste is a little rough, and the bottom of the cake is crispy and sweet. Pound cake uses more butter and eggs, but it doesn't matter if you eat it once in a while. When you enjoy its beauty, you will feel that the hard work of making it and the waiting of the whole night are worth it

Production steps:

Step 1: pour the sugar and a small amount of hot water into a small pot and stir until the sugar is completely melted

Step 2: Boil the sugar water over medium heat, stir it from time to time, and start with a big bubble

Step 3: when the bubbles become very small, turn the heat down and cook slowly, stirring constantly

Step 4: boil until there is no bubble, the syrup is light amber, turn off the heat

Step 5: pour it into the 6-inch cake mold. If the room temperature is low, the caramel sauce is easy to solidify. Just heat it up a little, and let the caramel sauce spread on the bottom of the mold and cool until it solidifies

Step 6: peel the apple and cut it into thin slices

Step 7: take three pieces of apple slices, cut the arc with a knife in the middle, then press one piece together and put it in the center of the coke syrup

Step 8: spread apple slices around

Step 9: lay some more on it to make it a relatively flat surface

Step 10: beat the softened butter until the volume expands and turns white

Step 11: add the powdered sugar twice, stir well, then add the next time, and beat until white

Step 12: add the beaten egg liquid in four or five times, stir each time until the egg liquid is completely absorbed, and then add the next time

Step 13: mix the low gluten flour and baking powder, sift and add to the butter

Step 14: stir until glossy

Step 15: pour into the mold and smooth the surface with a spoon

Step 16: preheat the oven 160 degrees, bake in the middle layer for 50-55 minutes, insert toothpick into the cake, no sticky feeling, pull out the toothpick is very clean, it means that the cake is ripe, put on the shelf to cool overnight

Step 17: use a small scraper to cut around the cake

Step 18: hold the cake mold in both hands and bake it on the fire for a while. After the caramel melts, buckle it upside down on the shelf and let it cool

Step 19: spread the almond slices on the baking plate, oven 160 degrees, turn them every 2 minutes, bake until light brown, cool and set aside

Step 20: add 1 spoonful of water to apricot jam, boil and set aside. Keep stirring during cooking.

Step 21: brush a layer of apricot jam on the surface of the cake and garnish with almond slices in the middle

Step 22: hold the bottom of the cake with your hand, brush apricot jam on all sides, grab the almond slices with your other hand, and gently press them around the cake.

Materials required:

Low gluten flour: 90g

Butter: 90g

Sugar powder: 90g

Eggs: 2

White granulated sugar: 90g

Baking powder: 3G

Apple: 1

Almond slices: 30g

Apricot jam: 50g

Note: 1: when cooking caramel sauce, you can use medium heat at first, and when the syrup starts to bubble, you must use low heat and keep stirring, and cook until light amber. 2: The caramel sauce is easy to solidify in the process of pouring into the mold, but it is not easy to pour out. You can put the pot on the tempering plate and heat it to melt before pouring into the mold. 3: When demoulding the cake, when the sauce cake mold is heated on the fire, you can press the cake with your hand and rotate it slightly. If you feel it's slippery and can rotate, it means that the caramel can be demoulded easily by melting mechanism.

Production difficulty: Advanced

Process: Baking

Production time: one day

Taste: sweet

Chinese PinYin : Jiao Tang Ping Guo Fan Zhuan Dan Gao