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Apple and caramel pie to lick your fingers


Today we bring you onecake recipethat you cannot stop trying… I assure you that it is a delight, one of those that make you cross your eyes! a cake of apple and super juicy, moist and compact caramel, with a cream cheese filling… Mmm, I tell you, thisapple and caramel piewill leave you speechless!

It is a perfect special cake as Birthday cake or as a dessert for special occasions, but if you don’t fill it, you will also have a apple cake delicious. As for the presentation, I have chosen to make it like a layer cake, since the compact cake lends itself very well to cutting it without crumbling and the contrast of colors with the filling is very beautiful. Shall we see the recipe?

apple pie 2 -

Caramel Apple Pie Recipe

Ingredients

    For the apple pie

  • 415 g all-purpose flour

  • 1 teaspoon of chemical yeast (Royal type)

  • 1 teaspoon baking soda

  • 1 Teaspoon vanilla extract

  • 1 teaspoon ground cinnamon

  • 1 pinch of salt

  • 250 g of brown sugar

  • 175ml sunflower oil

  • 175 g grated apples (red)

  • 175 g of liquid caramel (bought or homemade)

  • 3 eggs

  • 350 ml of buttermilk (you can buy it at any supermarket, or make it by mixing 300 ml of whole milk with the juice of 1/2 lemon and letting it rest for 10 minutes)

  • 1 red apple cut into cubes

    For the filling

  • 200 g Mascarpone cheese or cream cheese

  • 2 or 3 tablespoons of icing sugar

  • 50 g of liquid caramel

How to make caramel apple pie

  • In a bowl, mix the flour, yeast, baking soda, cinnamon and salt. In another bowl we beat the sugar with the oil, add the applesauce, the caramel, the vanilla essence and beat to mix. Add the eggs 1 at a time, beating after each addition.

  • apple pie 4 -

    Add 1/3 of the dry ingredients to the wet bowl and add half of the buttercream and beat until fully integrated. Add the rest of the ingredients and beat again to integrate. Add the diced apple.

  • Pour the mixture into a mold lined with baking paper and bake in a preheated oven at 180°C for about 50-55 minutes, until a toothpick inserted in the center comes out almost clean (it will have a little moisture because the cake it’s very juicy). Let rest in the mold for 10 minutes, remove from the mold and let cool completely on a wire rack.

  • To make the filling, we beat the Mascarpone cheese with the caramel and the icing sugar until the cream puffs up a bit. Go testing and add more sugar or caramel if you like it sweeter. So that the cuts of the cake are perfect, we take it to the freezer for 15 minutes, after this time we can cut it without problems and fill it.

  • The cake is even richer if you keep it in the fridge until you eat it.

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Apple pie

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