Exclusive apple pie

I think about apple pie quite some time. Just not quite know, what I really want. And when I found this cake, I wondered not long. Because what, What about the fact that now is not the season for apples? As I just felt like apples:). A delicate sponge cake, apples surrounded by a tangy jelly, and sweet cream pudding on the top, sprinkled with crispy coconut (I had to strongly hold back, to not eat the whole sprinkles). Great. Anyway, see for yourself. I recommend a very!

Recipe found on the blog O pysznym jedzeniu (About the delicious food).

Ingredients for the sponge:

• 5 eggs (separate the yolk and the egg white)
• 3/4 glass caster sugar
• half a cup of cake flour
• half a cup of potato flour
• 2 flat teaspoons of baking powder

Beat egg whites until stiff, at the end of churning add sugar to add parties, whisking all the time. Then add one by one eggs, mixing after each. Sift the flour with the powder and add to eggs, gently stir in the low speed mixer.

Plaque size 25x30cm (baked at 25×25, but the cake came out very high and I had a problem with the fit mass puddings, So I suggest a larger plate) just smear grease, bottom of the parchment paper for baking. Biscuit prepared to translate to the gills, align.

Bake at 170 ° C for 35 minutes, or the so-called. dry stick. Remove from the oven, cool.

Apple mass:

• 3 lemon jelly (75g pack)
  
• 5-6 medium-sized apples
• 3 cup of hot water

Dissolve jelly in 3 cups of hot water. Peel the apples, hollow sockets and grate, the coarse mesh. Pour into hot jelly and mix. When the jelly begins to harden, I cooled down pour on sponge cake.

Cream:

• half a liter of milk
• half a glass of sugar (125ml)
• 1 1 teaspoon vanilla extract
• 2 tablespoons of potato flour
• 1 spoon flour
• 200g butter, softened

With a pint of milk and pour off half a cup of flour to distribute it. The rest of the milk to boil with sugar and vanilla. Pour the boiling milk into the mass of flour and cook pudding. Cool.

Soft butter until light and fluff, add a spoonful of cold custard. Blend until smooth. Ready to put the jelly cream.

Topping:

• 100g desiccated coconut
• 3 tablespoons of sugar
• 100g margarine or butter (I propose to give less, so with 70g, because a lot of butter, pour)
  

All components of the granules brown in a frying pan, with constant stirring. Cool, Sprinkle with cold cream.

Cool cake in the refrigerator for several hours, and preferably all night.

Enjoy!

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