Bolo de Maçã e Doce de Leite || Dulce de Leche-Apple Cake
quarta-feira, dezembro 14, 2016Um bolo com aromas quentinhos e gulosos...
A cake with warm and sweet aromas ...
Ingredientes:
(bolo)
- 230g de manteiga sem sal, à temperatura ambiente
- 320g de açúcar amarelo
- 4 ovos
- 1 colher (chá) de aroma de baunilha
- 250g de farinha
- 1 colher (chá) de fermento
- 1 colher (chá) de bicarbonato de sódio
- 1 colher (chá) de canela
- 1/2 colher (chá) de sal
- 160g de leite
- 3 maçãs médias, descascadas e em cubos
(buttercream de doce de leite)
- 6 claras
- 600g de manteiga sem sal à temperatura ambiente
- 320g de açúcar
- 150g de doce de leite
(montagem)
- amendoim crocante
- maçã desidratada
Ingredients:
(cake) 230g unsalted butter (room temperature), 320g light brown sugar, 4 eggs, 1 tspoon vanilla flavoring, 250g all-purpose flour, 1 tspoon baking powder, 1 tspoon baking soda, 1 tspoon cinnamon, 1/2 tspoon salt, 160g milk, 3 medium apples (peeled and diced)
Preparação:
(bolo)
Pré-aqueça o forno a 160ºC. Unte e forre com papel vegetal duas formas de 20cm de diâmetro.
Numa taça, junte a farinha, o bicarbonato, o fermento, a canela e o sal.
À parte, bata a manteiga com o açúcar até obter um creme leve.
Junte os ovos, um a um, e o aroma de baunilha.
Por fim, junte os secos, intercalando com o leite.
Envolva a maçã e coloque nas formas.
Leve ao forno por 30 minutos aproximandamente,
Retire, deixe arrefecer e desenforme.
(buttercream)
Comece por preparar um merengue suíço.
Coloque as claras e o açúcar numa tigela e leve ao lume, em banho-maria, batendo sempre com uma vara de arames, até o açúcar dissolver as claras atingirem uma temperatura de 50ºC aproximadamente (ao mergulhar o dedo sentirá uma temperatura muito quente mas que não queima).
Retire do banho-maria e bata em velocidade alta até arrefecer por completo.
Junte a manteiga, pouco a pouco, e bata até estar suave.
Por fim, junte o doce de leite e bata até uniformizar.
(montagem)
Corte ao meio os dois bolos, obtendo 4 camadas de bolo.
Coloque a primeira camada de bolo no prato, cubra com buttercream. Coloque a segunda camada e repita o procedimento para as restantes camadas.
Cubra todo o bolo com uma camada fina de buttercream.
Coloque o restante num saco pasteleiro, e decore com um padrão a gosto.
Decore os rebordos com amendoim crocante e pedaços de maçã desidratada.
Method:
(cake)
Preheat the oven to 160ºC. Grease and line with parchment paper two 20cm's diameter baking pans.
In a bowl, combine the flour, baking soda, baking powder, cinnamon and salt.
In another one, whisk the butter with the sugar until you get a light texture.
Add the eggs, one by one, and the vanilla flavoring.
Finally, add the dry ingredients, intercalating with the milk.
Wrap the apple and put it on the baking pans.
Bake for about 30 minutes,
Remove from the oven, let cool and remove from baking pans.
(buttercream)
Start by the swiss meringue.
Place the egg whites and sugar in a bowl and let it boil in water bath, always whisking with a whisk, until the sugar dissolves and the whites reach a 50ºC temperature (dip the finger and you'll feel a very warm temperature which doesn't burn).
Remove from water bath and whisk at high speed until completely cool.
Add the butter, little by little, and beat until smooth.
Finally, add the dulce de leche and beat until smooth.
(assemble)
Cut the two cakes in half, obtaining 4 layers of cake.
Place the first layer of cake on the serving plate, cover with buttercream. Place the second layer and repeat the procedure for the remaining layers.
Cover the entire cake with a thin layer of buttercream.
Put the rest in a pastry bag, and garnish with a pattern as you wish.
Decorate the edges with crunchy peanuts and dehydrated apple pieces.
Junte a manteiga, pouco a pouco, e bata até estar suave.
Por fim, junte o doce de leite e bata até uniformizar.
(montagem)
Corte ao meio os dois bolos, obtendo 4 camadas de bolo.
Coloque a primeira camada de bolo no prato, cubra com buttercream. Coloque a segunda camada e repita o procedimento para as restantes camadas.
Cubra todo o bolo com uma camada fina de buttercream.
Coloque o restante num saco pasteleiro, e decore com um padrão a gosto.
Decore os rebordos com amendoim crocante e pedaços de maçã desidratada.
Method:
(cake)
Preheat the oven to 160ºC. Grease and line with parchment paper two 20cm's diameter baking pans.
In a bowl, combine the flour, baking soda, baking powder, cinnamon and salt.
In another one, whisk the butter with the sugar until you get a light texture.
Add the eggs, one by one, and the vanilla flavoring.
Finally, add the dry ingredients, intercalating with the milk.
Wrap the apple and put it on the baking pans.
Bake for about 30 minutes,
Remove from the oven, let cool and remove from baking pans.
(buttercream)
Start by the swiss meringue.
Place the egg whites and sugar in a bowl and let it boil in water bath, always whisking with a whisk, until the sugar dissolves and the whites reach a 50ºC temperature (dip the finger and you'll feel a very warm temperature which doesn't burn).
Remove from water bath and whisk at high speed until completely cool.
Add the butter, little by little, and beat until smooth.
Finally, add the dulce de leche and beat until smooth.
(assemble)
Cut the two cakes in half, obtaining 4 layers of cake.
Place the first layer of cake on the serving plate, cover with buttercream. Place the second layer and repeat the procedure for the remaining layers.
Cover the entire cake with a thin layer of buttercream.
Put the rest in a pastry bag, and garnish with a pattern as you wish.
Decorate the edges with crunchy peanuts and dehydrated apple pieces.
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