Recipe: Golden Autumn Dance Cake step by step with pictures | Handy.Recipes

Golden Autumn Dance Cake

Cooked Golden Autumn Dance Cake

Time to cook: 90 minutes

Total Servings: 10

Nutritional Value

Autumn... The hushed whisper of falling leaves, driven by the gentle whisper of the breeze, spinning in a final dance of colorful blossoms! The stupefying aroma of ripe apples, coral bunches of thin mountain ash, a gray weeping sky and a still warm, caressing ray of red sun... as if nature were saying goodbye to us until next spring! The autumn days put me in a lyrical mood, and I wanted to create some amazing miracle with the gifts of autumn - apples. And now I've made this amazing pie from delicate curd dough with a border of autumn leaves, with a filling of juicy apple slices, filled with creamy caramel and baked vanilla and almond cream.

Author of the recipe

Ingredients for the golden cake "dance of autumn":

  • Brown sugar (150g in batter + 150g in caramel) - 300 g
  • Cheese cheese (nonfat) - 400 g
  • Cream (10%) - 100 g
  • Margarine (creamy) - 200 g
  • Chicken egg (4 yolks for dough, 4 egg whites for cream) - 4 pcs
  • Salt (pinches)
  • Vanilla sugar (1 sachet. in batter + 1 sachet. cream) - 2 sachet.
  • Wheat flour / Flour - 3-3,5 glass
  • Dough leavening agent - 1 teaspoon
  • Almonds (for cream) - 3 tablespoon
  • Powdered sugar (for cream) - 3 tablespoon
  • Apple - 5-6 pcs
  • Butter (for caramel) - 50 g
  • Water (warm boiled, for caramel) - 3 tablespoon

How to cook golden cake "dance of autumn" step by step with photos

For the pie we need the following items.

Melt soft margarine with 150g brown sugar.

Whip the yolks with vanilla and pinch of salt, pour in a thin stream of cold cream, beating continuously. Combine the margarine, beaten egg yolks and cottage cheese, stir together.

Add flour mixed with baking powder, knead into a soft dough, wrap it in clingfilm and put in the fridge.

While the dough is chilling, make the creamy caramel: 150g brown sugar, pour 3tbsp.l. warm water (do not stir), boil for 2 minutes over low heat. Then put a piece of butter in the caramel and stir rapidly with a spoon until the butter melts and the mass becomes homogeneous. Let the caramel cool slightly.

While the caramel is cooling, spread the pastry on a lightly floured table, roll out the pastry and cut out a circle 3 centimetres larger than the size of the mould. The pastry scraps will be leftover, which you can use to make the leaves to decorate the tart.

Place the pastry sheet in the greased tin, pressing the edges against the rims. Cut apples into thin slices and place them in the mold. I have 2 layers. Cover the apples evenly with caramel. If the caramel begins to crystallize a bit, then drip a little warm water and stir.

Spread a layer of vanilla and almond cream on top of the caramel: whisk the whites into a fluffy foam, add vanilla and a little powdered sugar, beating continuously. Add almonds, ground in a coffee grinder, to this snow-white mass. Stir gently with a spoon from top to bottom.

Decorate the cake with petals of the remaining dough. Place in preheated oven and bake for about 50-60 minutes at 180-200 degrees.

Cool the pie, warm the tea and help yourself!

The pie is fragrant, tender and juicy... You just can't go away from it after just one bite!

It's pure bliss!!

Nutritional Value:

Whole Dish:
6456.2 Calories
161.3 g
271.1 g
844.8 g
Per Serving:
645.6 Calories
16.1 g
27.1 g
84.5 g
235.6 Calories
5.9 g
9.9 g
30.8 g

Salt, Flour, Wheat Flour, Sugar, Butter, Sweet, Eggs, Apple, Water, Margarine, Cream, Vanilla, Almonds, Baking powder, Baking, Vanilla sugar, Hazelnut, Caramel, Pastry, Tarts

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