Juicy cake made of grated apples with a soft dough, topped with homemade caramel syrup and sprinkled with ground walnuts. A simple recipe that combines the good taste of apples and walnuts.
Tags: for dessert, for vegetarians.
Preparation time: 35 minutes.
Baking time: 35 minutes.
Cooling time (before cutting): 2+ h.
Total time: 3+ hours and 10 minutes.
Ingredients: for the dough - 1 cup oil, 3 cups shredded sweet apples, 1 cup sugar, 3 1/2 cup flour, 1/2 baking powder (5g), for syrup - sherbet - 250g sugar, 1 cup of water, for sprinkling - ground walnuts.
Preparation:
1. For the dough - mix flour and baking powder, add oil and apples and combine well.
2. Bake dough in greased baking pan.
3. For the sorbet - frizzle sugar in a saucepan until is brown, add water and cook over low heat until the sugar has melted.
4. Baked cake overflow with dense sorbet, sprinkle with ground walnuts and cut into cubes.
Preparation:
1. For the dough - mix flour and baking powder, add oil and apples and combine well.
2. Bake dough in greased baking pan.
3. For the sorbet - frizzle sugar in a saucepan until is brown, add water and cook over low heat until the sugar has melted.
4. Baked cake overflow with dense sorbet, sprinkle with ground walnuts and cut into cubes.
Storage and shelf life
Store it in a covered container in the fridge for up to 4 days.
Tips:
- Use sweet and juicy apples to keep the dough soft.
- Apples do not need to be squeezed, because their juice contributes to the juiciness of the cake.
- Pour the syrup - sherbet over the warm cake so that it is absorbed evenly.
- Let the cake sit for at least 2 hours before cutting so that it absorbs the syrup - sherbet and gets its full flavor.
- Sprinkle the ground walnuts only after pouring the syrup - sherbet so that they remain on the surface of the cake.
Frequently Asked Questions (FAQ)
1. Can I use another type of nuts?
Yes. Instead of walnuts, you can use ground hazelnuts or almonds.
2. Which apples are best for this recipe?
The best are sweet and juicy varieties that will give natural sweetness and softness to the dough.
2. Can an apple cake without eggs be prepared in advance?
Yes. It is often even tastier the next day, when the syrup - sherbet is completely absorbed.
3. Can it be frozen?
Yes. Wrap it tightly and freeze for up to 2 months, then thaw in the refrigerator before serving.
4. At what temperature should I cook the syrup and for how long?
If the stove is set from 1 to 6, "low heat" is usually 2 or 3.
Procedure:
A) Melt the sugar at medium temperature (4), until it gets a nice caramel brown color, about 8-12 minutes to completely dissolve and get a nice caramel color.
B) Do not stir with a spoon while it is melting. Instead, gently shake or swirl the pan occasionally to help the sugar melt evenly. As soon as it gets a golden-amber to light brown color, add water and continue to cook at low temperature (2) or medium low (3) for another 5-10 minutes, stirring occasionally, until the caramel melts completely and you get a thick syrup.
When you add water, the mixture will foam a lot, which is normal. The syrup should not be too thick like honey. When you dip the spoon, it should leave a thin layer on it, and it will thicken further as it cools.
5. I see that it is an old recipe, it does not say at what temperature it is baked and for how long. I'm a beginner, how do I know this?
Temperature: 180 °C (356°F, upper and lower heater).
Baking time: 30–35 minutes.
Check if it's ready:
- The surface should get a slightly golden color.
- Stick a toothpick in the middle. If it comes out dry or with a few dry crumbs, the cake is baked.
- If the toothpick is wet from the raw dough, bake for another 5 minutes and check again.
- Since this cake is later covered with syrup - sherbet, it is important that it is completely baked, but not too dry. That's why checking with a toothpick is the best indicator.
Sočan kolač od rendanih jabuka sa mekanim testom, preliven domaćim karamel serbetom i posut mlevenim orasima. Jednostavan recept koji spaja dobar ukus jabuka i orašastih plodova.
Oznake: za dezert, za vegetarijance.
Vreme pripreme: 35 minuta.
Vreme pečenja: 35 minuta.
Vreme hlađenja (pre secenja): 2+ h.
Ukupno vreme: 3+ h i 10 minuta.
Priprema:
1. Za testo - pomesati brasno i pp, dodati ulje i jabuke i masu dobro sjediniti.
2. Peci testo u podmazanom plehu.
3. Za serbet - uprziti secer u serpi, da bude braon boje, dodati vodu i kuvati na tihoj vatri dok se secer ne istopi.
4. Peceno preliti gustim serbetom, posuti mlevenim orasima i seci na kocke.
Čuvanje i rok trajanja
Čuvajte ga u poklopljenoj posudi u frižideru do 4 dana.
Saveti:
- Koristite slatke i sočne jabuke kako bi testo ostalo mekano.
- Jabuke nije potrebno cediti, jer njihov sok doprinosi sočnosti kolača.
- Serbet prelijte preko toplog kolača kako bi se ravnomerno upio.
- Ostavite kolač da odstoji najmanje 2 sata pre sečenja kako bi upio serbet i dobio pun ukus.
- Mlevene orahe pospite tek nakon prelivanja serbetom da ostanu na površini kolača.
Često postavljana pitanja (FAQ)
1. Da li mogu da koristim neku drugu vrstu orasastih plodova?
Da. Umesto oraha možete koristiti mlevene lešnike ili bademe.
2. Koje jabuke su najbolje za ovaj recept?
Najbolje su slatke i sočne sorte koje će dati prirodnu slast i mekoću testu.
2. Može li da se pripremi unapred kolac od jabuka bez jaja?
Da. Čak je često još ukusniji narednog dana, kada serbet potpuno upije.
3. Da li može da se zamrzne?
Da. Dobro ga umotajte i zamrznite do 2 meseca, a zatim odmrznite u frižideru pre posluživanja.
4. Na kojoj jacini da kuvam sirup i koliko dugo?
Ako je šporet podešen od 1 do 6, "tiha vatra" je obično 2 ili 3.
Postupak:
A) Otopi šećer na srednjoj temperaturi (4), dok ne dobije lepu karamel braon boju, oko 8–12 minuta da se potpuno otopi i dobije lepu karamel boju.
B) Nemoj mešati kašikom dok se topi. Umesto toga, povremeno blago protresi ili zakreni šerpu da se šećer ravnomerno topi. Čim dobije zlatno-jantarnu do svetlobraon boju, dodaj vodu i nastavi da kuvaš na niskoj temperaturi (2) ili srrdnje niskoj (3) još 5–10 minuta, povremeno mešajući, dok se karamel potpuno ne rastopi i dobiješ gust sirup.
Kada dodajes vodu mešavina će jako zapeniti, što je normalno. Sirup ne treba da bude pregust kao med. Kada umočiš kašiku, treba da ostavi tanak sloj na njoj, a pri hlađenju će se dodatno zgusnuti.
5. Vidim da je starinski recept, nema na koliko stepeni se peče I koliko dugo. Početnik sam, kako ovo da znam?
Temperatura: 180 °C (gornji i donji grejač).
Vreme pečenja: 30–35 minuta.
Proveri da li je gotov:
- Površina treba da dobije blago zlatnu boju.
- Čačkalicu zabodi u sredinu. Ako izađe suva ili sa nekoliko suvih mrvica, kolač je pečen.
- Ako je čačkalica mokra od sirovog testa, peci još 5 minuta pa ponovo proveri.
- Pošto se ovaj kolač kasnije preliva serbetom, važno je da bude potpuno pečen, ali ne i presušen. Zato je provera čačkalicom najbolji pokazatelj.
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