Sponge cakes with apples are a great solution for dessert or Sunday tea. You can make a sponge cake with fresh apples or apple and berry jam, other fruits and citrus zest. Cinnamon, candied fruits, or chopped nuts can be added to the pie dough. Sour cream, kefir or even mayonnaise will be great for making pastry on sponge cake.
Sponge cake with apples - general principles of cooking
For the classic version of the sponge cake, they are first whipped with a blender, mixer or egg whisk at room temperature with sugar. The ideal ratio is one big spoon of sugar per egg. Protein with yolk can be whipped both together and separately. The second option will be a little more difficult, but much more effective. After the baking powder, flour and, if desired, vanilla and fruit can be added to the fluffy mass.
Apples for baking need to take fresh, without darkening and holes. Any variety of this fruit will do, but it is preferable to use green, sour fruits. They need to be washed in cold running water and cleaned with a special brush. Then the apples need to wipe dry with paper kitchen towels. After the fruit should either peel, or simply removing the core cut into the right-sized pieces.
Sliced apples can immediately be mixed neatly in a sponge cake. Or you can lay out alternately apples and biscuits in the form of layers. The form itself, so that the biscuit is easy to remove, must first be oiled and sprinkled with flour. And for an easier and more convenient option, you can simply cover the form with baking paper.
You can add pear, lemon, strawberries, raisins, plums, cinnamon, cocoa, nuts, candied fruits, or other fruits and dried fruits to the biscuit.
You can check the readiness using a special skewer or a toothpick. If after piercing the biscuit it is dry, then baking is ready. Ready biscuit is desirable to get out of the form only after complete cooling.
Biscuit with apples - a classic recipe
Ingredients:
• 280 g of high-grade wheat flour;
• 70 g potato starch;
• 340 grams of sugar or powder;
• 13 chicken eggs;
• two apples;
• 15 ml of lemon juice;
• 10 ml of vegetable oil.
Cooking process:
1. Wash apples, peel and cut into thin slices. Drizzle with lemon juice.
2. Put the apples in a pre-anointed butter baking dish.
3. Beat eggs with sugar, first at low speed of the blender whisk, then at fast speed. The mass should increase in volume by three times, get a light cream shade. Grains of sugar should be completely dissolved.
4. Introduce flour and use hands to quickly stir for 15 seconds.
5. Pour the dough on the apples and immediately send it to the heated oven at a temperature of 170-180 ° C for a little less than an hour.
6. Pull out the cake and let cool for 20-30 minutes.
Sponge cake with apples and lemon
Ingredients:
• 170 g margarine;
• 10 ml of sunflower oil;
• one glass of sugar;
• three chicken eggs;
• half a lemon;
• one glass of sour cream (or kefir);
• one apple;
• A pair of breadcrumbs;
• two glasses of high-grade wheat flour;
• baking powder bag;
• 100 g raisins.
Cooking process:
1. Grind margarine at room temperature.
2. Remove from lemon zest, chop it. Squeeze the juice and strain it.
3. Peel the apple and cut out the middle, cut the flesh into small cubes. Sprinkle with lemon juice.
4. Pour the baking powder to the flour and sift everything together through a sieve.
5. Wash the raisins in warm water, put in a bowl and pour hot water.
6. Mix margarine with sugar and eggs, stir well with a whisk or whisk.
7. Add sour cream, raisins and apple slices. Mix.
8. In small pieces add flour with baking powder in a bowl to the other products and knead the dough.
9. Then pour the dough into a mold prepared for baking biscuits. Pre-form grease with sunflower or butter and sprinkle with breadcrumbs. 10. Bake for about 45 minutes at a temperature of 180-200 ° C.
Sponge cake with apples and strawberries
Ingredients:
• 250 g margarine;
• 550 g of sugar;
• 8 egg yolks;
• 400 g of high-grade wheat flour;
• 10 g baking powder for sponge cake;
• one apple;
• 100 g strawberries.
Cooking process:
1. Wash the apple, peel it and cut out the middle. Pulp chop into small cubes.
2. Rinse and peel the strawberries thoroughly. Also cut into small cubes.
3. Put sliced apple and strawberries into the pan. Pour 250 g of granulated sugar there. Set aside for half an hour. Stir and put on a moderate heating plate.
4. Cook the jam constantly stirring for about half an hour. Skim.
5. Put the finished jam in a glass bowl and let cool.
6. Mix the margarine margarine with the remaining sugar and egg yolks. You can whisk or whisk or blender.
7. To add in portions mixed and sifted with baking powder wheat flour.
8. Knead the dough.
9. Cover the round baking sheet with cooking paper and pour the dough into it.
10. Put in a heated oven and bake until tender. Biscuit rises significantly and will be ruddy.
11. Pull the finished cake out of the oven and let cool. Then pull out of the mold and cut into two shortcakes.
12. Lubricate the bottom cake with jam and close the top cake.
13. Decorate the top with beautiful patterns of the remaining jam and strawberry slices. If desired, you can sprinkle with white chocolate grated.
14. Let the dish soak in the refrigerator for at least half an hour.
15. Cut into portions and serve for tea.
Sponge cake with apples, cinnamon and plums
Ingredients:
• two chicken eggs;
• baking powder bag;
• 200 g of wheat flour;
• 60 g of oatmeal;
• three plums;
• one small apple (100 g);
• 200 g of granulated sugar;
• 10 g of vanilla;
• 150 grams of butter;
• 10 ml of sunflower oil;
• pinch of ground cinnamon;
• 300 g sour cream.
Cooking process:
1. Mix egg yolk with sugar and vanilla. Add softened butter and whisk well. 2. Beat the protein in another container until thick.
3. Mix the mixture with the yolk and whipped protein.
4. Add sour cream and mix again.
5. Mix the baking powder with flour, sift and add to oatmeal.
6. Mix dry foods with liquid and knead the dough.
7. Peel the apple and cut it into thin slices.
8. Wash plums and pull out the bones. Cut into slices.
9. Spread the biscuit mold with sunflower oil and place the plum slices on the bottom.
10. Sprinkle the plums with ground cinnamon and pour half the dough.
11. Put the apple slices and pour out the rest of the dough. Smooth the dough with a spatula.
12. Put in a hot oven for baking for 40 minutes at a temperature of 180-200 ° C.
Sponge cake with apples and nuts in mayonnaise
Ingredients:
• 200 g of mayonnaise;
• five glasses of high-grade wheat flour;
• five glasses of sugar;
• baking powder bag;
• 100 g peeled walnuts;
• one apple.
Cooking process:
1. Put walnuts in a dry frying pan and bake for 5-7 minutes, stirring occasionally.
2. Then put the nuts on a plate and let cool slightly.
3. Peel the nuts from the dark skin with your hands and cut them with a knife on a cutting board.
4. Mix mayonnaise with sugar until the latter is dissolved.
5. Mix the flour with baking powder and add to the bowl with sweet mayonnaise. Knead the batter.
6. Wash and clean the apple, finely chop into thin plates.
7. Add nuts and apples to dough. Mix.
8. Pour the dough into a baking dish pre-cooked with cooking paper.
9. Bake in preheated oven like a regular biscuit dough.
Sponge cake with apples, pear and candied fruit in a slow cooker
Ingredients:
• two apples;
• one pear;
• one glass of high-grade wheat flour;
• one glass of granulated sugar;
• five chicken eggs;
• half a lemon peel;
• a handful of candied fruit;
• pinch of cinnamon;
• 10 ml of sunflower oil.
Cooking process:
1. Wash and peel apples and pears. Pulp cut into pieces.
2. Pour eggs into a whipping bowl, add sugar. Beat until a homogeneous foamy consistency. 3. Add cinnamon and lemon zest, sifted flour to the bowl. To mix everything. At the very end add candied fruits and lightly stir again.
4. Grease the bowl of the multicooker with oil, sprinkle with flour and put the slices of cooked fruit.
5. Pour fruit dough.
6. Put the form in the multicooker for 55 minutes in the “Baking” mode. Do not open the lid during cooking.
7. Immediately remove the finished sponge cake from the slow cooker and let it cool completely, turn it over to the steaming dish.
Apple sponge cake - tips and tricks
• For a more sour taste, it is better to use young green apples in a dish.
• If you mix the apples right away, try to do it carefully so as not to disturb the lush consistency of the dough.
• If the whites are whipped separately from the yolks with sugar, the biscuit will turn out to be fluffier and airier.
• Before you add flour to the dough, be sure to sift it.
• Flour the dough preferably with smooth movements using a spoon or hands.
• To prevent the dough from settling down, it should immediately be sent to a heated oven or a slow cooker.
• In the process of cooking, it is better not to open the oven door or the multicooker.
• To prevent the biscuit from becoming viscous and wet, it is advisable to cut it only when it is cold.
• If desired, sponge cake can be cut into cakes, soak them and put into a cake, having missed each cake with any cream to taste.
