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Apfeltorte

of apples, you know, there are over 2,000 varieties, from the sweetest to the most harsh, crisp or mealy, green, yellow or red, but usually found in trade the most common, the red and golden delicius, the Granny Smith and Fuji. When the supermarket the other day I saw the nearby renette I could not ignore them, how many cakes require this variety and we (or at least me!) regularly use those stations to be a bit 'too much time in the fruit basket?
The cake I wanted was to enhance the flavor with the right proportion between dough and apples, as well as allow me to divide the more preparation time, if necessary ;-).
This has me really happy, very similar to a dough crust, rustic at the right point that, thanks to the stuffing moist, it is very soft (try also stuffed with lemon cream), not too sweet to leave room for the flavor the filling is also good cold, which in the heat of these days is not bad.

Dough:
00 300 g flour 100 g butter

120 g granulated sugar vanilla 2 teaspoons yeast

Rum 1 egg yolk 1 teaspoon



Salt Filling: 1 kg apples

Zest of 1 lemon 2 tablespoons sugar

1 egg yolk


Prepare the filling:
peel and cut apples into small pieces,
cook with lemon zest and sugar until they are reduced in cream,

then allow to cool.

Prepare the dough:
sift flour with baking powder,

add the vanilla sugar (or vanilla extract),

rum, salt, the egg and butter into small pieces.
Knead until a smooth dough, let rest a couple of hours to cool.

With 2 / 3 of the dough and line the bottom edges of a cake pan with a diameter of 24 cm.
Fill with apple filling.
Spread the remaining pastry into a circle the same diameter and cover the cake.
Brush with beaten egg yolk with a fork and draw the decorations as desired, and then perforated in several places to release steam.
Bake for 40 minutes at 200 degrees.

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Cake for Martina: Riccio and hazelnut sabayon

How I miss my blog and especially the run around between blog-friends, however
return to be more present, for now we are literally kidnapped by the owner of that hand that you see them below, but now has become much more chubby then.
To celebrate the arrival of Martin with friends we had a nice garden party on a beautiful sunny day where the older babies had fun running and making soap bubbles.
the buffet was responsible for my mother-in-law, the only thing that I have dedicated myself I was the cake, was bound to be special, and after days of consultations between books, magazines and books I put the pieces together and came out this hedgehog is a bit 'special but absolutely gorgeous.

sponge
diameter 26 cm


flour 125 g sugar 4 eggs 125

starch 25 g
Sale

vanilla extract Lemon peel

Beat eggs with sugar , a pinch of salt, a teaspoon of vanilla extract and grated rind of half a lemon.
Sift the flour with the starch and add gently to the mounted eggs.
Pour the mixture into greased and floured cake pan.
Bake at 180 degrees for 30-35 minutes.

Chantilly Cream Hazelnut Latte


yolks 650 g sugar 165 4

Maize starch 60
Sale
vanilla extract Lemon peel


hazelnut cream 2 tablespoons Fresh cream ½ liters


In a glass bowl, mix flour with sugar, add egg yolks, a pinch of salt, vanilla Cucchini and lemon peel. Add a little 'cold milk at a time.
Cook in microwave for 8-10 minutes, stirring every 2-3 minutes.

When warm add cream and hazelnuts.

Whip cream not too stiff. Add it to
hazelnut cream.




Marsala sabayon
125 g sugar 50 g flour 12 g

yolks 2

Heat Marsala without boiling,
Meanwhile, mix the sugar with the flour and add egg yolks.
Add the Marsala and cook a few minutes in a water bath.

Shape the cake dome, cut it in half,
wet both sides with a wet rum.
stuff it with half of hazelnut cream, a layer of zabaglione
,
and finally the remaining whipped hazelnut.
Cover with the top of the cake pan and refrigerate at least a couple of hours to compact.

Decoration:
whipped cream 200 g dark chocolate curls

Hazelnuts

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