Sponge cake with apples

A fragrant, delicate and delicious biscuit with apples is able to lighten anyone's mood. The recipe for his preparation is familiar to everyone, probably to my mother, to my grandmother, to my neighbor in the staircase, and even to my strict boss.

But every housewife bakes it in a special way. Each of them has its own recipe for biscuit - the most correct and the most beloved. In this article, we describe how to bake a traditional biscuit, as well as with some additional ingredients: apples, raisins and nuts. These recipes are simple and original.

Most of us will not be able to give up freshly baked biscuit. And this is quite understandable. In addition to the stunning taste, it still boasts a unique appearance. Why brag about? Is there any analog of this baking?

There is an opinion that it is difficult to prepare a biscuit with apples and not everyone can do it. However, it is not. In fact, clearly adhering to the instructions for its preparation and strictly observing all the proportions and consistency, as a result one can get the perfect dish. So, we try.

Classic biscuit with apples

Ingredients:

• Flour - 1-1.5 cups;
• Eggs - 5 pieces;
• Apples - 3 pieces (sour and large);
• Sugar - glass;
• Margarine - 1-1.5 st. Spoons;
• Bread crumbs - a tablespoon;
• Vanilla sugar - a sachet;
• Sugar powder (for decoration) - 1 tablespoon.

With the components of the biscuit everything is clear. Now let us dwell in detail on the technology of its preparation.

Separate the proteins from the yolks. Then beat the yolks with cold water (3 or 4 tablespoons), sugar (3/4 cup) and vanilla sugar. Beat until white foam is obtained. Add the remaining sugar to the resulting mixture and beat again with a mixer. The foam in the end should get very strong.

Now it is necessary to add proteins, stir well and gradually pour in all the flour (necessarily sifted). The form for baking should be greased with margarine, then sprinkle with breadcrumbs and gently pour out the dough.

Filling. Apples should be washed, peeled (although this is not necessary), and also from the core, then cut into neat slices and gently put into the dough.

Then you can send our biscuit to the oven. Bake it should not more than 25-35 minutes at a temperature of 180 C. The readiness of a biscuit is indicated by a pink crust. Its readiness can be checked with a match: it needs to punch the dough, and then take it out, if the match is dry - then the biscuit with apples is ready.

National sign: during baking, biscuit can not be opened, since baking can lose its shape (simply fall).

Once you understand that the baking is ready - get it out of the oven. Let it cool down a little. Remove from the mold better already cooled biscuit, after which it must be sprinkled with powdered sugar (sift through a strainer).

Varieties of biscuit

Instead of apple filling you can use raisins, nuts or, for example, cream. With a raisin and nuts, the biscuit is baked in exactly the same way as with apples. And how to make a sponge cake with cream - we'll talk further.

The dough itself is prepared according to the same principle as in the previous recipe. We can only suggest a recipe for the original cream, which is ideal as a layer for biscuit.

You can make a lemon cream. To make it, you will need: lemon (large), sugar (1-2 glasses), egg (one), butter (200 grams standard) and a bag of vanilla sugar.

First, you need to pass through a meat grinder lemon (along with the skin), then add the remaining ingredients to it in turn. Stir everything until smooth and send on a low heat. The cream should be constantly stirred, so that it does not turn out with lumps and is not burned, then let it cool and lubricate the biscuits.

Bon Appetit!