This is autumnal cake for saying ‘good bye’ to leaving Summer. Sponge is glutenfree and made of walnuts. Layered with cooked apples with cinnamon. Whipped cream is in layers and as an outside cover. This is something like apple pie shaped as a cake. Very light, delicate and yummy cake. Enjoy!
spring pan ø 8 inch or 3 sandwich pans ø 8 inch
- 6 eggs (yolks and whites separated)
- 1 cup + 2 tablespoons sugar
- ¾ cup finely ground walnuts
- ¾ cup corn starch
- 350 g apples
- 5 tablespoons sugar
- juice of ½ lemon
- 1 teaspoon cinnamon
- 2 tablespoons corn starch
- 500 ml whipping cream
- 7 tablespoons icing sugar
- 1 teaspoon gelatine
- 3 tablespoons dark brown sugar
- 1 tablespoon liquid glucose
- 5 tablespoons whipping cream
Preheat oven to 350°F. Line pans with parchment paper, do not grease them.
Sponge: In a bowl of a stand mixer beat egg whites until soft peaks. Gradually add sugar and beat until stiff and glossy. On the lower speed add egg yolks, one tablespoon at the time. In separated bowl mix together walnuts and corn starch. Stop the mixer and gradually add dry ingredients mixing gently with rubber spatula (do not use mixer!). Spoon the mixture evenly into prepared pans or to one spring pan. Bake for 25 minutes. Cool in pans.
Filling: wash and peel apples. Cut into smaller pieces (not very small). Place in a sauce pan along with sugar, cinnamon and lemon juice. Cook until apples are tender. Add corn starch and cook for further 5 minutes. Remove from the heat and set aside to cool.
Place gelatine in a small bowl and cover with water. Leave for 5 minutes. Melt in a double boiler or microwave. Beat the whipping cream with icing sugar until stiff. Add liquid gelatine and beat for 10 seconds.
Remove cooled sponges from pans. One big sponge (if you used spring pan) cut horizontally into three layers. Place the first sponge layer on a plate. Spread the half of apple mixture on. Spread 4 tablespoons whipped cream over the apples and cover with second sponge layer. Repeat spreading with apples and cream and cover with third sponge layer. Spread remaining whipped cream on the top and sides of the cake.
Make caramel sauce: place All ingredients in a small sauce pan and heat until sugar dissolves. Cook few minutes until smooth and thick sauce. Pour the sauce over the top of cake and let it drip down on sides.
Tags: apple, cinnamon, glutenfree, walnuts.