Pancake cake "Apple Savior"
8 servings
480 minutes
The pancake cake 'Apple Spas' is an ode to Russian cuisine, infused with the aromas of apples, cinnamon, and a sweet vanilla note. This dessert evokes warm summer days and the Apple Spas holiday when ripe fruits fill the air with a special fragrance. Delicate layers of airy pancakes soaked in apple mousse create a harmonious blend of softness and light tartness. Lemon juice adds freshness while cinnamon provides a spicy depth of flavor. Each slice is comfort and delight, making it an ideal choice for family tea time. It pleases not only with its taste but also captivates with its texture—the lightness of the mousse and the thin structure of the pancakes. Served chilled, it pairs perfectly with a cup of fragrant black tea. This cake is a tribute to traditions and love for homemade baking.
1
For the test, mix 2 eggs, 2 cups of warm milk (if the milk is cold, you can dilute 1.5 cups of milk with 0.5 cups of warm water), 1 cup of flour, 1 tablespoon of sugar, and 2 tablespoons of sunflower oil.
- Chicken egg: 2 pieces
- Milk: 2 glasss
- Wheat flour: 1 glass
- Sugar: 125 g
- Sunflower oil: 2 tablespoons
2
We are baking pancakes.
3
We clean the apples, cut them into 4 pieces, and bake for 15 minutes in an oven preheated to 180 degrees.
- Apple: 6 pieces
4
Add 10 g of gelatin to 1 glass of water. The gelatin should be in powder form, of high purity, with packaging stating that it doesn't need soaking, only heating. However, in this recipe, we dissolve the gelatin in room temperature water and let it soak, gradually adding it to the water while constantly stirring to avoid lumps. If lumps do form during the preparation, remove them with a spoon and discard, using the dissolved gelatin for dessert preparation.
- Gelatin: 10 g
- Water: 1 glass
5
Pour the packaged sugar with cinnamon into a container, add 100 g (4 tablespoons) of granulated sugar. Then add the zest of 1 lemon and lemon juice. If the juice doesn't come out, grate about 1 to 1.5 tablespoons of the lemon flesh after removing the zest. Mix well and let it sit to absorb while preparing the apples.
- Cinnamon with sugar: 80 g
- Sugar: 125 g
- Lemon: 1 piece
6
Take the apples out of the oven, let them cool slightly, transfer to a blender, and make apple puree.
- Apple: 6 pieces
7
We put the apple puree in a pot, add the prepared sugar soaked with cinnamon and lemon, and mix well.
- Sugar: 125 g
- Cinnamon with sugar: 80 g
- Lemon: 1 piece
8
Put the apple puree on the heat, bring to a boil while constantly stirring with a wooden spatula to prevent burning, and boil for about 2 minutes, also stirring continuously. If it boils too much, you can set the apple puree on a cold burner for those two minutes without stopping stirring. Let it cool for a few seconds, then put it back on the hot burner. The apple puree should thicken.
- Apple: 6 pieces
9
Whip the egg whites until they turn into foam.
- Egg white: 7 pieces
10
In the cake mold, we place a baking sleeve cut along the seam and laid in the shape (lay the baking sleeve in the mold like foil or baking paper, it will come off better from the sleeve).
11
Whip the egg whites again until they turn into foam. Pour the apple puree into a cake mold, add the whipped whites and gently mix with a wooden spatula, lifting the apple puree carefully from bottom to top to avoid damaging the foam. Add gelatin and mix gently again, also lifting the apple puree from bottom to top to avoid damaging the foam. Place in an oven preheated to 180 degrees for 5 minutes. Remove from the oven and place in the refrigerator for 1 hour without mixing.
- Gelatin: 10 g
- Egg white: 7 pieces
12
In an hour, place a baking sleeve in another cake form, greasing it with 1 tablespoon of melted butter (or vegetable oil). Take the apple cream mousse out of the fridge, mix it a little to have separate protein 'clumps' in the cream. Place the pancakes in the form one by one and spread them with the apple cream mousse. Completely cover the top of the cake with the apple cream mousse, or if a small pancake was made from leftover batter during baking, place it on top of the fully greased pancake and only grease it with 1 tablespoon of melted butter (or sunflower oil). Put it in the oven preheated to 180 degrees for 15 minutes. Remove from the oven and place in the fridge to cool.
- Butter: 2 tablespoons
- Apple: 6 pieces
- Egg white: 7 pieces
- Milk: 2 glasss
- Sunflower oil: 2 tablespoons