My mom came to
visit and brought a couple of slices of Kumoi cake, that she made on the day
before, with her.
She has a Kumoi
tree in her garden, that carries an unbelievable amount of fruit every year.
Kumoi is a
chinese fruit, that tastes like a mix of pear and apple.
We had the
experience, that Kumoi doesn’t taste good as long as the fruit is
not ripe yet, since the shell is really bitter.
When it’s ripe it tastes really good, very sweet and juicy. But then the fruit
turns out not to be eatable very fast.
That means, that
my parents have to eat, give away or process the Kumoi fruit as soon as it’s ripe.
You can process
the fruit just like an apple, so it is a great ingredient if you bake a cake.
My mom found a
recipe for a äppelpaj de luxe (apple cake de luxe)
and of course had to try the recipe.
And indeed,
everything is in there what an apple/Kumoi cake needs and it tastes good!!
Actually you
have to enjoy every Swedish äppelpaj with vanilla sauce!
But the slices
that my mom brought with her were gone so fast, that no one thought about that.
I added a recipe
for a testy vanilla sauce for everyone, who wants to make it “right”.
Äppelpaj de luxe
Short Crust:
4.2 oz butter,
room temperature
6.3 oz flour
2.1 oz powder
sugar
1 egg yolk
Mazarin Filling:
6.7 oz almond
mass
1 teaspoon
cardamom, ground
2.8 oz butter,
room temperature
1 egg
3 egg yolk
Apple/Kumoi
Filling:
4 apples or
Kumoi
1 teaspoon
cardamom, ground
1 tablespoon
cinnamon
1.7 oz almond,
planed
1.7 oz fluid
honey
1.4 oz raw cane sugar
Oat Crumble:
1.7 oz sugar
3.2 oz flour
0.7 oz oats
1/2 teaspoon
baking powder
2.1 oz butter,
room temperature
Vanilla
Sauce:
8 egg yolk
6.3 oz sugar
1 vanilla stick
1.3 Ibs whip
cream
5.3 oz milk
1.2 oz butter
1.
Preheat
the oven at 347F.
2.
For
the short crust put all ingredients into a bowl, and stir until the dough is
well mixed. You can use your hands too.
3.
Fill
the dough into a cake form with 8.7” and spread with hands and press down, so the dough is approx. 0.1” thick. The dough should cover the bottom
and the sides up to the edge of the cake form. Then let the dough cool in
fridge.
4.
For
the mazarin filling rip the almond mass into little pieces and mix it with the
ground cardamom in a bowl. Add butter little by little.
5.
Stir
the egg and the egg yolk little by little into the almond mix until it is a
smooth mass.
6.
For
the apple/Kumoi filling peel, core and cut the fruit into squares or slices.
7.
Mix
the apples/Kumoi with all the other ingredients.
8.
For
the oat crumble mix the dry ingredients in a bowl. Add butter and knead with
fingers, so a crumbled dough forms.
9.
For
the vanilla sauce mix egg yolk and sugar in a bowl.
10.
Cut
vanilla stick in half and scrape out the vanilla seeds. Put the stick and the
seeds in a pot.
11.
Add
whip creme and milk into the pot and bring to boil.
12.
Take
the vanilla stick out of the milk and pour the milk into the bowl with the
egg-sugar mix, stir very well so the egg won’t curdle.
13.
Then
put vanilla cream back into the pot and bring lightly to boil, in the process
stir the whole time, until the creme becomes thicker.
14.
Take
the pot from the stove and add the butter.
15.
Let
vanilla cream cool down.
16.
Take
the short crust out of the fridge.
17.
Spread
evenly first the mazarin filling on the dough and then the apple filling. Top
with the oat crumbles.
18. Bake the cake at 347F for approx.
35-40min.
19. Let the cake cool down a little and
pour vanilla sauce on it.
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