Apple pie

Today we offer you a very interesting and unusual apple pie.

gaika_khv

Recipe by:

Ingredients

Pie

semolina

180g

6.30oz

0.72cup

12tbsp

sugar

200g

7oz

0.80cup

13.40tbsp

flour

150g

5.25oz

0.60cup

10tbsp

baking powder

2tsp

vanilla sugar

to taste

apples

1.5kg

3.30lb

butter

100g

3.50oz

0.40cup

6.70tbsp

cinnamon

to taste

Method

Imagine a hot summer day… There is a bouquet of flavors in the air, and an apple stands out among them. It is so sweet that you literally feel its honey taste on your tongue!

Have you imagined? If you want to taste it right now, then try to cook this pie! It will fill your home with an incredible flavor!

The calculation it the recipe is for a 4-layered 24 cm (9.45 inch) pie, or for a 5-layered 18 cm (7 inch) pie.

Cooking

Mix the semolina, the sugar, the flour and the baking powder.
Peel the apples and grate them (or chop finely). Add the cinnamon if you wish.
Divide the dry mixture into 5 parts; divide the apples into 4 parts.
Wrap the bottom of the mold (18 cm | 7 inch) with foil and alternate the layers (dry mix - apples - dry mix - apples – dry mix - apples - dry mix - apples – dry mix). Rub the cold butter on top.
Bake the pie at 170C (338F) for about 1 hour 30 minutes. Cover it with foil on top if necessary.
Cool the pie completely and remove it from the mold.

Recipe source

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Tropical chocolate marshmallow cake

Here’s the recipe for a Tropical chocolate marshmallow cake.

Method

Marshmallow

First cook the marshmallow puree. Wash the apples, cut them in half, and remove the stalks.

Place the apples on a baking sheet, cut side down. Chop each half with a knife. Bake at 200C (392F) for about 30 minutes until soft. Mush the hot apples thoroughly with a blender together with the peel and seeds. Rub the puree through a sieve. Weigh 125 g (4.40 oz) of the puree. Cover it with foil in contact. Cool down.

You will make the marshmallow just before assembling the cake.

Put the apple puree, sugar #1 and the egg whites into the whisking bowl. Start whipping, gradually increasing the speed to the maximum. You should get a dense, snow-white mass, grown in volume.

Set whipped puree aside, and start cooking the syrup. If you can, whisk the puree and make the syrup at the same time.

Mix the water and the agar in a thick-bottomed saucepan. Bring them to a boil over a medium-high heat. The mass will look like a gel. Pour in sugar #2. Stir until the sugar dissolves. Cook the syrup, while stirring, to 108-110C (230F) or until sampled on a “thin thread”.

Turn on the maximum speed and, pour in the syrup in the puree in a thin stream, while whipping. When all the syrup is in, whip the mass for another minute (not more!).

Assemble the cake quickly, as the marshmallow stabilizes quickly!!!

Chocolate sponge

Whisk all the dry ingredients in a bowl. Add milk, butter and the egg.
Stir again with a whisk. Do not knead the dough for too long, only until smooth. Pour the dough into the mold with the bottom, covered with parchment. There is no need to grease the sides of the mold. Bake the biscuit for 40 to 45 minutes until toothpick dry. Cool the finished biscuit in the mold. Remove it from the mold, and wrap in plastic. Place the biscuit in the fridge for at least 8 hours.

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