The preparation of this cake is very simple despite the fact that the appearance could indicate otherwise. We do not use sugar but agave syrup.
INGREDIENTS :
For the cake
- 200 grams (7 oz) of pastry flour
- 180 grams (6.3 oz) of agave syrup
- 125 grams (4.4 oz) of natural yogurt without sugar
- 100 ml (half a cup) of sunflower oil
- 20 grams / 0.7 oz (usually a sachet) of baking soda
- 3 large eggs (XL)
For the apple filling:
- 3 golden / green apples
- 2 butter spoons
For the cream topping and filling:
- 500 ml (2 cups and a half) of whipping cream with a minimum fat content of 35% and preferably 38%
- 150 grams (5.3 oz) of agave syrup
First of all, we are going to preheat the oven to 180 degrees (356 F) and we are going to introduce the whipping cream for half an hour in the freezer or the lower part of the refrigerator, so it will be easier to whip.
In a bowl we will mix the flour, the syrup, the yogurt, the oil, the yeast and the three eggs. We beat well with the rods or with the double rod mixer, whatever you have. It is about that everything is well mixed and do not worry if it is too liquid and slightly brown, this is how it should be (agave provides this color).
Once you have beaten the mixture well, we place it in an aluminum mold previously greased with butter (or in a silicone one that does not need to be greased) of about 22 cm (9 inches) in diameter (the size of a normal plate).
We place the mold in the oven for 25 minutes.
While the cake is baking we are going to make the cream topping. To do this, we extract the cream from the freezer and pour it into a glass or porcelain bowl. With the rods or the rod mixer (those for whipping cream) we begin to beat until the cream takes consistency. At that moment we add the agave syrup and continue beating until when turning the bowl the cream does not fall (do the test when you are sure that due to the consistency it will not fall, of course). Once we have the whipped cream, we reserve it for later use.
Now we are going to make the apple filling. To do this, we peel and cut the apples into thin slices. In a pan we add the butter and over medium heat we pass the apple until it softens. To facilitate the process it is advisable to cover the pan. Once the apple has turned brown and is soft, we remove it and reserve it.
Now we are going to finally assemble the cake.
We remove the cake from the oven and check that it is well done by sticking a toothpick in the center. If it comes out clean, it is well baked. Otherwise we give you 5 more minutes.
Let cool and unmold. Then we cut it in half with a long knife, leaving a mark so that both parts coincide again once we have incorporated the filling.
Once we have the two separate parts, we pour the fried apple over the half that constitutes the base, distributing it well, and over it an abundant layer of cream. It is time to cover the base with half of the cake that we have previously separated.
Next we cover the rest of the cake with a super abundant layer of cream. And ready. We can store in the refrigerator or consume immediately.
Diners expecting a 100% cream pie will be pleasantly surprised to find the apple core of the cake.