This cake is inspired by the popular Italian dessert "Ricotta and pear", in the absence of original products. On March 8 I went with a friend to an Italian restaurant to pamper myself. Including took and dessert. Liked. Decided to recreate, that was not insulting. It turned out delicious cake! Delicate cheese souffle, caramel, sour-sweet filling of apples, crisp pastry with a nutty flavor! This bouquet of flavors, the contrast of textures! Help yourself!
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Nuts - definitely fried – punching with brown Demerara sugar TM "Mistral" in the middle crumb. Instead of almonds I have kernels of apricots, toasted and untreated from the skin - so fragrant.
Add the cold butter pieces, flour sifted with the baking powder and the flour and pulse mode of the processor to break into crumbs. Pour 3 tablespoons of crumbs. Add the egg and break through to collecting the dough into a ball.
Roll out two layers with thickness of 2 and 1 see I baked the bottom of the form, and the top of the cake on a sheet of parchment. Pending crumbs to bake on the sheet. Bake until light blush in a preheated 220 degree oven. The finished cakes to cool on a wire rack. Not romanite too can taste bitter.
Apples peel and slice it into small cubes. Put in a pan with butter, sprinkle with lemon juice and sprinkle with Demerara sugar TM "Mistral". Simmer, stirring occasionally, until the apples will not settle, let the juice and are soft. Then add the cornstarch – just a sprinkle on top of apples and then stir. Cook for two minutes. Pour the syrup and liqueur and cook for another two minutes. Remove from heat and cool.
Curd mix with grated zest, fine sugar TM "Mistral" and the vanilla extract until the sugar is dissolved.
Whip the cream in a cool foam. I had dry whipping cream. Gently stir cream into cottage cheese. Add soaked according to instructions and heated until dissolved, but not till boiling gelatin. Again stir gently.
To assemble the cake. Better to build a form with parchment paper for ease of removing. In the form or ring to put the bottom cake layer and drizzle with good impregnation. Over put the cheese mass, tamping gently. Sprinkle the Apple filling. On top of it the upper crust who sprinkle impregnation and sprinkle with baked crumbs. A clean shape with the cake in the freezer for 20-25 minutes.
The cooled cake to release from the mold, sprinkle with powdered sugar and serve.
A particularly good cake for a Cup of strong espresso without sugar.
Just enjoying the tastes, aromas, textures and all-consuming tenderness.