Cake with apples, orange and marshmallow
10 servings
90 minutes
This cake with apples, orange, and pastila is a true masterpiece of European cuisine. It combines soft, moist apple layers soaked in fragrant orange juice with liqueur and delicate layers of pastila that add a subtle fruity sweetness. A light creamy frosting completes the composition, giving the cake airiness and harmony of flavors. The taste of this dessert is a balance of fresh apples, citrus tartness, and the sweet refinement of pastila. Decorated with cocoa through a stencil, it acquires an exquisite look worthy of a festive table. This cake will be an excellent choice for special occasions when you want to delight yourself and loved ones with not just a sweet dessert but a true work of confectionery art.
1
For the apple layers, preheat the oven to 180 degrees. Line an 18 cm square pan with baking paper. Peel the apples, remove the seeds, grate them, and sprinkle with lemon juice. Beat the eggs with vanilla essence and sugar until creamy, then add melted and cooled butter, salt, and sifted flour, baking powder, and soda. If the dough is too thick, thin it with milk. Add the grated apples, cinnamon, and orange zest; transfer the dough to the prepared pan and bake for about 45 minutes (check for doneness with a toothpick). Let it cool completely, then cut horizontally into two layers.
- Apple: 450 g
- Lemon juice: 2 tablespoons
- Sugar: 100 g
- Chicken egg: 2 pieces
- Butter: 85 g
- Wheat flour: 170 g
- Baking powder: 1 teaspoon
- Ground cinnamon: 1 teaspoon
- Vanilla essence: 1 teaspoon
- Soda: 0.5 teaspoon
- Milk: 2 tablespoons
- Orange zest: 1 tablespoon
- Salt: pinch
2
For soaking, mix orange juice and liqueur. Soak one of the layers with half of this mixture. Cut the pastille horizontally into 2 parts with a sharp knife. Spread a thin layer of melted jam on the soaked layer, and while the jam is still warm, place pieces of pastille (cut side down) without leaving gaps. Distribute 1/3 of the whipped cream over the pastille layer, cover with the second layer soaked with the second part of the orange juice and Cointreau mixture. Refrigerate the cake overnight.
- Orange juice: 100 ml
- Cointreau: 2 tablespoons
- Orange jam: 3 tablespoons
- Paste: 200 g
- Whipped cream: 300 ml
- Orange juice: 100 ml
- Cointreau: 2 tablespoons
3
Take the cake out of the fridge. Apply the remaining cream on the top and sides of the cake. Place a stencil on the cake and sprinkle it with cocoa. Carefully remove the stencil, trying not to smudge the design.
- Whipped cream: 300 ml
- Cocoa powder: 1 tablespoon