"Nut" cake with apples

Category: Bakery products

Ingredients
Biscuit:
Wheat flour	70 g
Starch	30 g
Sugar	120 g
Butter (melted)	30 g
Nuts (ground roasted)	25 g
Eggs	4 things.
Cream:
Sugar	80 g
Oil	100 g
Milk	50 ml
Nuts (ground, roasted)	25 g
Vanilla	half pod
Calvados	1 tbsp. l.
Filling:
Large apples	2 pcs.
Butter	20 g
Brown sugar	25 g
Flour	2 tsp
Ginger, cinnamon	by a pinch
Egg yolks	2 pcs.
Glaze:
Lemon juice	1-2 tbsp. l.
Calvados	1 tbsp. l.
Powdered sugar	100 g

Cooking method

I saw the recipe in Chadeyka's LiveJournal, I really love her recipes and decided to bake it. The cake met all expectations and more. Moderately juicy with a fragrant cream and a sour layer, with a cup of tea, the cake creates a real autumn mood.
I baked exactly according to the recipe, but I don't like the icing in the cakes, so I just boiled 1.5 servings of cream and covered the cake with it. Calvados was replaced by cognac.
Preheat the oven to 200C, take a 20 cm mold, grease with oil and sprinkle with flour (I baked a biscuit in a slow cooker for 50 minutes on the "baking" mode).
Biscuit:
Whisk the egg yolks and half the sugar until firm and white.
Whisk the whites. When the whisk leaves a clear mark, add the remaining sugar and beat until firm and shiny.
Combine whites and yolks.
Pour in the sifted flour with starch, nuts and mix. Spoon the dough from the edge and lower it into the middle of the bowl. Stir gently but thoroughly and vigorously.
Now pour in the oil, gently, from the edge.
Stir and transfer to mold. If you are worried that the biscuit will settle, do not grease the walls.
Bake at 20 ° C for 30-35 minutes. Cool it down.
Cream:
For syrup, mix the yolks with milk, add sugar (I used sugar infused with vanilla pods, you can just add the pod core or vanilla extract) and put on low heat. With constant stirring, bring the mixture to a boil and cook for 2-3 minutes, until thickened.
Whisk the softened butter until lightened. Gradually add the COOL syrup in a spoonful. It is quite thick and should be the same temperature as the oil.
When you add the syrup, pour in the calvados and whisk. Add the nuts, beat some more - the cream is ready.
Filling:
Pour flour into a dry frying pan and fry, shaking, until creamy light and nutty smell. Leave it aside.
Cut the apples into small pieces.
Melt butter in a skillet, add sugar, add apples, spices and fry over medium heat until apples are cooked and the liquid thickens.
Now you can add the toasted flour, mix well - the filling is ready. Cool her down.
Assembly:
Cut the biscuit into three pieces. Put the apples on the bottom cake, cover.
Lubricate the cake with half of the cream, cover with the third cake and brush the sides with the remaining cream.
Glaze:
Combine all ingredients very thoroughly, heat slightly and pour over the cake. Be careful not to get the frosting on the cream.
Roast the nuts for decoration and chop finely enough. Sprinkle them over the sides of the cake and the top edge.
For an apple chip garnish, slice the apple as thinly as possible.
Microwave at maximum power for 3-4 minutes (or more, the chips should dry). Or in the oven at a low temperature.
Sprinkle cinnamon on the chips and garnish the cake with them.