Sunday, November 25, 2018

No bake, Layered Apple Cream Cheese CAKE





I found this recipe in a wonderful romanian blog,
 LAURA LAURENTIU BLOG,

and it had a wonderful picture that I can’t resist!!! I am not very fond of cream cheese deserts, but this one having heavy cream and caramelized apple and caramel sauce….I thought it is divine and I have to try!






 I have changed a little the amount of sugar and gelatin from Laura's recipe, to adept for my grandson needs and I made it 2 times to make sure it is good.... my grandson approved! that's it!! 

It is a great desert,  LAURA LAURENTIU! Thanks!


Ingredients

  • 7 tablespoons  melted butter  (100g)
  • 2 cups any biscuit crumbs (200g)
  • 4 lbs fresh apples ( about 3 lbs pealed and sliced) (1.8kg)
  • 2 tablespoons of sugar
  • 4 tablespoons coarsely chopped walnuts
  • 2 tablespoons of raisins  
  • 1/2 teaspoon cinnamon powder
  • 2 cups cream cheese(400g,Philadelphia, mascarpone, labneh)
  • 2 cups heavy whipping cream (200ml)
  • 1 lemon for zest
  • 1 teaspoon of vanilla extract
  •   gelatin, one package (7g)






Directions

1. Wash the lemon thoroughly with warm water, wipe and grate the yellow skin only. Keep the rind aside.

2.   Mix Biscuits crumbs with melted butter until they are well moistened, with no dry portions.

 3. Prepare 9” (22cm) spring pan lined with parchment paper, bottom and sides.

my NOTE: It is easy if you cut one flat parchment paper for base and  another 29/3 inch wide for the side. This way you can keep the base paper to peal only the sides. 

4. Put the moisten biscuits and press in a uniform thickness layer and refrigerate.

5. In a frying pan or a large saucepan, add to sliced apple,  half of lemon peel, cinnamon, ground walnuts, raisins and mix with a wooden spoon.
     
6. Shortly, apples will leave an abundant syrup. They cook until they start to soften without become a mashed mass.

7. Pour some of the caramelized apples, about tree quarters, over the biscuits layer, in even layer. Refrigerate.






 8.  Place the contents of a gelatin packet (7g) in cold water.  Gelatin needs 10 minutes to hydrate





9. During this time, the remaining  one quarter of caramelized apples are passed with the hand blender until a fine mashed cream is obtained.





10.   In a small sauce pan heat this quarter of mushed apple. Add the hydrated gelatin when the apple are not too hot and mix it until it dissolves.

11. Mix together cream cheese and heavy cream with the mixer at high speed  for few minutes until a  fluffy light cream is obtained.




12. Take 2-3 tablespoons of this cream and mix with apple puree. Drop vanilla extract and rest of lemon peel and homogenize it with a flexible spatula so the cream stays airy.















































13. Pour this cream  over the apple layer and place it in the refrigerator for overnight or at least 3 hours.




14. Next morning the cake will be hard and one can get cake 
     out of spring pan, carefully pulling the  lining paper. 

     Slide over to a nice plateau.



15. Pour over the caramel sauce, which is a great topping for this cake with the fall flavors, that it fits perfectly.






Decorate what you want (if you want decoration), I put a few slices of dehydrated apple and some fresh mint leaves to refresh the cake with their green.







BOBY FLAY’S
Salted Caramel Sauce (makes ¾ cup)  

 INGREDIENTS:
1 cup sugar
½ cup heavy cream
2 tablespoons unsalted butter, at room temperature
¾ teaspoon fleur de sel or other coarse sea salt

DIRECTIONS:
  1. Combine the sugar and ¼ cup cold water in a medium  metal saucepan over high heat.
  2. Cook, without stirring or touching, until the sugar turns a deep amber color, 8 to 10 minutes.
   3.   Meanwhile, warm the cream in a small saucepan or in the microwave. 

   4.   When the caramel is ready, slowly whisk in the cream and continue simmering
         until the mixture is smooth, about 2 minutes. remove from the heat and stir in
         the butter and salt until combined. 


Serve warm.

GERMAN APPLE CAKE

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