Very delicious Apple cake for the recipe "tart Taten", taken from Niksya. And many thanks to the chef for the recipe Ruletka delicious caramel mousse.
|Cooking time -||Number of servings 6|
Whisk 100 grams of butter with 70 g of sugar, a pinch of salt until fluffy and creamy.
Sift on top the flour mixture (125 grams) 1/2 teaspoon razryhlitelya.
Add 2 egg yolks.
Quickly knead the dough.
Cover the dough with a sheet of parchment paper or cling film and roll it out so that it was possible to cut out 6 circles with a diameter of 7.5 cm.
This is the mold I used.
Cut out the biscuits, prick with a fork.
Put into the refrigerator at least 1 hour.
You can also put a sand base in the muffin cups so that they are not deformed during the baking process.
Preheat the oven to 200*C.
Bake for 12-15 minutes.
To give the cookies to cool completely.
Wash 4 large apples, peel them from the skin and cut into cubes. I took the Apple varieties Granny Smith — this large, green, they are sour and are usually used for cooking.
In a small saucepan mix the honey and 50 gr and 30 gr of butter. Heat until the mixture becomes liquid, and fully combined. Do not bring to a boil.
Once the butter has melted, add the apples. Cook them until, until they become translucent and soft, stirring occasionally.
Soak 4 grams of leaf gelatin in cold water.
In a large pot pour half (about 50 grams) of sugar. Put on the fire and wait until it starts to melt. Add the second half and completely caramelizing sugar. To interfere can not be only from time to time shake pan so sugar is evenly distributed over the surface.
Meanwhile, heat another saucepan of 45 grams of the cream. Pour the warm cream into the caramelized sugar, after removing the saucepan from the heat and continually stirring. Return the pot to the fire and stir to dissolve caramel. Remove from heat,
Add apples and swollen gelatin, stir.
Spread out caramel apples in silicone molds for muffins.
Put into the refrigerator while we prepare the caramel mousse.
Soak 8 grams of gelatin sheet in cold water before swelling.
In a saucepan to warm 160 grams of 20% cream to t=80-90C.
Cook the caramel over medium heat dry. Pour into a frying pan or a saucepan with a thick bottom 90 gr of sugar, shaking the pan by the handle, wait for complete dissolution of sugar and purchase of caramel reddish-Golden color... a spoon and a spatula as not to disturb!).
Pour in the caramel cream. Be careful of hot splashes can fly pretty far, can burn hands.
Cook, stirring constantly, until smooth. Remove the caramel from heat.
Dissolve the squeezed out gelatine in 25 g of hot water t=80*C. to Enter into more hot caramel. Cool. The caramel should still be warm, but not hot.
Beat the caramel, 98 gr cream cheese (Philadelphia) and 1.5 grams of vanilla extract (I used vanilla paste).
Chilled 33% cream vzbit in a solid foam.
Before serving to lower surface silicone molds for 5-10 seconds in hot water. Gently remove the cakes from forms.
Pour yourself something who loves))) and...
BON APPETIT, MY FELLOW COOKS!