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Dessert cake with apples and tender leaves with cocoa

Dessert cake with apples and tender leaves with cocoa

For this delicious cake I was inspired by Merisor (whom I thank for the idea and a kiss).
I used less sugar in both the apple composition and the dough and it was fixed to our taste. The very next day the girls asked me when I was preparing it. I invite you to try it too, to convince yourself that it is delicious.

For 2 tender sheets of cocoa (25/35 cm):

  • 1 or
  • 150 g butter with 82% fat
  • 150 g creamy yogurt
  • 80 g sugar
  • 500 g of flour
  • 30 g cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon salt tip
  • For caramelized apples:
  • 1500 g apples
  • 80 g sugar
  • 30 g starch
  • 2 teaspoons cinnamon

Servings: 15

Preparation time: less than 120 minutes

RECIPE PREPARATION Dessert apple cake and fresh cocoa leaves:

Prepare the apple filling first.

Peel an apple, grate it and put it in a double-walled bowl.

Mix with the sugar and put on the fire until the apples change color and form a syrup. Remove the bowl from the heat, sprinkle the cinnamon, mix the composition and let the apples cool, then incorporate the starch, depending on how much syrup is formed.

While the apples cool, prepare the tender dough with cocoa.

Sift into a bowl, the flour mixed with cocoa and baking powder.

Make a hole in the middle and put the egg, cold butter cut into cubes, yogurt, sugar and salt.

Mix all the ingredients quickly, and cover the dough with foil and let it cool for 30 minutes.

Divide the dough into two equal parts.

Line the tray with baking paper and spread the first part of the dough in it.

Spread the apples evenly over the dough sheet and spread the other sheet of dough on top.

Place the tray in the preheated oven at 180 degrees C and bake the cake for 30-35 minutes, until it passes the toothpick test.

Remove to a grill and allow to cool and then portion.