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For the composition of apples, we clean the apples, we pass them through the robot, aiming to obtain the uneven pieces, because they look better. Add the sugar and transfer the bowl to the heat, stirring constantly in the apples to caramelize evenly. When they are well penetrated and syrup has formed, add the cinnamon, add the butter, add the semolina, mix well until smooth and turn off the heat. Let the apple composition cool.
For cream in two colors, mix the starch with a little cold milk, and boil the rest of the milk with a little salt. When it reaches boiling point, add the sugar and, in a thin thread, the starch diluted in cold milk, stirring vigorously for homogenization. Boil the cream until it thickens like a pudding, then turn off the heat and divide it into two equal parts. On one side we add the broken white chocolate and the vanilla essence. On the other side we add dark chocolate and rum essence. Stir vigorously into the creams until the chocolates are melted and the creams are homogenized. Let them cool, then add 250 g of mascarpone in each.
For preparing the sheets on the back of the tray, sift 1/2 of the amount of flour in a bowl and mix it with baking powder and baking soda. Rub the soft butter with the sugar and a pinch of salt, add the egg and cream and mix well. We make a hole in the middle and put the mixture above there, then we incorporate the flour from the edges. So far we use the mixer with the arms for cakes. Then we can use the arms for the dough. Divide the composition into two approximately equal parts. On one side we add cocoa, rum essence and flour to get a non-sticky dough, but not very firm. On the other side we add the vanilla essence and the rest of the flour, but we also have to get a non-sticky dough. Let the two doughs rest for 15 minutes, covered with foil, during which time we preheat the oven to 180 degrees. Then, we spread the dough, one by one, on the back of the tray greased with oil and lined with flour. Bake the two sheets for 3-4 minutes each, at 180 degrees, then let them cool.
How do we assemble the cake? Place the white sheet inside the tray and spread the dark chocolate cream over it. Level the cream well and place a row of biscuits on top. We spread the apple composition over the biscuits, and another row of biscuits over it. Next is the white chocolate cream and finally the cocoa dough sheet. Cover the cake with foil, put a mincer on it and let it cool for 3-4 hours, or overnight, if we have patience. We decorate the cake with powdered sugar, using various utensils for decoration, some silicone shapes with cutouts, in my case. We slice it using a thin-bladed knife that we pass through cold water at each cut.
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