Caramel-Apple cake recipe

For cake: Preheat the oven to 180 degrees C to 350 degrees F. Fett 2 (8-inch) round cake pans. Line floor with parchment paper. Dust pans with flour, excess shake.

Assemble the cake flour, baking powder and salt 3 times in a medium -sized bowl.

Beat the egg whites in a large bowl with an electric mixer at medium speed to frothy. Gradually add 1/2 cup of white sugar; Mix until soft tips form.

In another large bowl with clean rackets, mix the butter with the remaining 1 cup of white sugar with mixer at medium speed until they are bright and fluffy. Alternatively, add flour mixture and milk until they are combined. Mix the vanilla and almond trains. Fold the egg whites. Divide the dough between prepared pans.

Bake in the preheated oven until the tips jump back for 35 to 40 minutes when they are easily touched. Let it cool in pans on a rust for 10 minutes. Take out of pans. Cool completely on wire grilles. If necessary, cut the cake panels with a bread knife. Wrap each layer in plastic film and freeze for at least 2 hours. (Frozen layers are easier to stack and frost.)

Mix cream cheese and butter in a large bowl of mixer with a mixer at medium speed, 30 seconds. Add caramel sauce, vanilla and salt; Mix up to light and fluffy. Mix to sugar, 1/2 cup at the same time to achieve the desired propagation consistency.

To fill in a large pan on medium heat, melt into a large pan. Add apple and brown sugar. Cooking and stirring until the apple is delicate and caramelized, about 8 minutes. Take out of the pan. Complete completely.

For sprinkles topper: Preheat 180 degrees C oven to 350 degrees f (). Line a cookie blade with parchment paper. Combine all -purpose flour, brown sugar and CI Namon in a small bowl. Cut the butter with a pastry mixer until the mixture resembles gross crumbs. Stir in the almond. Spread on prepared cookie blades.

Bake in the preheated oven in the middle of the golden brown brown for about 10 minutes.

Unpack the layers of the cake. Place 1 layer of cake on a serving plate. Distributed with 1/2 cup of icing. Top with apple filling, spread out in an even layer. Top with the rest of the cake layer. Time distributed with 1/2 cup of icing. Spread the pages with the remaining 3 cups of icing (an offset spatula can make it easier to spread). Space you with a flour -top top with a frosted cake.