Sponge cake with apples and whipped cream melts in your mouth. The best dessert for coffee and tea

Apples are a fruit that most people like – my kids love them. Combined with melt-in-your-mouth cream, they are even better, which is why this recipe was created through trial and error.

Sponge cake with apples and whipped cream it’s a simple but really delicious dessert for the whole family.

Ingredients for the sponge cake:

• 6 eggs,
• 150 g of fine sugar,
• 3 tablespoons of oil,
• 180 g cake flour,
• 60 g of potato flour.

Ingredients for the punch:

• 150 ml of water,
• 50 ml apple juice,
• juice of ½ lemon,
• powdered sugar (to taste).

Ingredients for the apple mass:

• 1 kg of apples,
• juice of ½ lemon,
• 1 tablespoon of cane sugar,
• 1 teaspoon of cinnamon,
• 1 tablespoon of potato flour.

Ingredients for the cream mass:

• 500 ml whipping cream (36%),
• 250 g mascarpone,
• 2-3 tablespoons of powdered sugar.

Additionally:

• powdered sugar (for dusting the cake).

Bring the eggs to room temperature. Mix them with sugar with a mixer at high speed. At the end of beating, pour the oil into the egg mixture in a thin stream.

Sift both flours into the mixture in batches. Mix the ingredients gently with a spatula.

Line the bottom of a 25 x 35 cm baking tray with baking paper. Pour the dough into the form and smooth its surface.

Put the form in the oven preheated to 160°C. Bake for about 30 minutes (until the stick is dry). Remove the baked cake from the oven immediately and set aside to cool completely.

Wash the apples, peel and grate them on a coarse grater. Mix with lemon juice.

Fry the apples in a pan with cane sugar, cinnamon and potato flour. When the apples start to fall apart and excess juice has evaporated, set them aside to cool.

Whip the heavily chilled heavy cream with mascarpone cheese (also chilled). Sweeten the cream mass with powdered sugar sifted through a sieve.

Cut the sponge cake in half lengthwise. Soak the tops of the sponge cake with punch prepared from water, apple juice and lemon juice (you can sweeten the punch). Place the cooled apple mixture on one of the countertops and then the cream mixture on top. Level its surface and cover it with the second sponge cake layer. Sprinkle the finished cake with powdered sugar. Put in the fridge.

Source: Terazgotuje.pl