Apple Jelly Cake
8 servings
180 minutes
Apple jelly cake is a refined dessert of Italian cuisine that combines the tenderness of mousse with a rich fruit flavor. Its roots trace back to Mediterranean sweet traditions where juicy apples play a key role. Baked apples turn into velvety puree, while added cinnamon and lemon give it sophistication. The lightness of whipped egg whites and jelly-like structure make this dessert not only visually appealing but also delightful in taste. It is perfect for concluding a festive dinner, refreshing and awakening the appetite. It is best served chilled with a thin layer of caramel sauce or fresh berries. This treat offers a sense of coziness and harmony, reminiscent of warm evenings with loved ones.
1
We clean the apples, cut them into 4 pieces, and bake for 15 minutes in an oven preheated to 180 degrees.
- Apple: 6 pieces
2
In a container, which can be a glass, we pour sugar with cinnamon, add 100 g (4 tablespoons) of sugar (if there is no pre-mixed sugar with cinnamon, add 2 tablespoons of cinnamon to 180 g of sugar), then add the zest of 1 lemon and lemon juice. Mix well and let the sugar soak while we prepare the apples.
- Sugar: 100 g
- Lemon: 1 piece
- Lemon juice: 30 ml
- Cinnamon with sugar: 80 g
3
Take the apples out of the oven, let them cool slightly, transfer to a blender, and make apple puree.
- Apple: 6 pieces
4
We put the apple puree in a pot, add the prepared sugar soaked with cinnamon and lemon, and mix well.
- Sugar: 100 g
- Lemon: 1 piece
- Lemon juice: 30 ml
- Cinnamon with sugar: 80 g
5
Put the apple puree on the heat, bring to a boil while constantly stirring with a wooden spatula for 2 minutes. If it boils too much, you can place it on a cold burner for a few seconds while continuing to stir, then put it back on the hot burner. The apple puree should thicken.
6
Whip the egg whites until they turn into foam.
- Egg white: 7 pieces
7
In a glass of water, add 10 g of gelatin; it's better to gradually add the gelatin to the water while constantly stirring to avoid lumps. Let it sit for 2-3 minutes, slightly heat it while stirring continuously, and then continue stirring until the powder is completely dissolved. If lumps form during the preparation of the gelatin, remove them with a spoon and discard them; use the dissolved gelatin for making dessert.
- Gelatin: 20 g
- Water: 2 glasss
8
Let the gelatin sit while we whip the egg whites again until they turn into foam.
9
Add egg whites to the pot with apple puree, gently mix with a wooden spatula to avoid damaging the foam, add gelatin, and mix gently again.
- Egg white: 7 pieces
- Gelatin: 20 g
10
In the cake mold, we place a baking sleeve cut along the seam and laid out in the shape (lay the baking sleeve in the mold like foil or baking paper, as the finished apple jelly cake will come off better from the sleeve), pour in the apple puree with egg whites and gelatin, and place in the refrigerator for about 30-40 minutes.
- Gelatin: 20 g
- Water: 2 glasss
11
After 20 minutes, take the remaining gelatin (10 g), add it to a glass of water and prepare as specified in point 7 (add 10 g of gelatin to 1 glass of water, gradually adding the gelatin while stirring constantly to avoid lumps, let it sit for 2-3 minutes, slightly heat while stirring continuously, and then continue stirring until the powder is fully dissolved. If lumps form during the preparation of the gelatin, remove them with a spoon and discard them; use the dissolved gelatin for dessert preparation).
12
Take the slightly set apple puree out of the fridge, add gelatin, and gently mix with a wooden spatula, lifting the puree carefully to avoid damaging the foam.
- Gelatin: 20 g
13
Put it in the fridge overnight.