Apple and Cream Layered Dessert

Name: Apple and Cream Layered Dessert
Total time: 50 min
Ingredients: For the chocolate sponge:; Plain flour – 50 g; Gellwe Cocoa Powder – 20 g; Gellwe Baking Powder – ½ tsp; Large eggs – 2; Sugar – 150 g; For the apple layer:; Apple purée – 1 litre; Gellwe Food Gelatine – 25 g; For the cream layer:; Whipping cream (30% fat) – 500 ml; Icing sugar – 2 tbsp; Gellwe Food Gelatine – 20 g; Additionally:; Sponge fingers (ladyfingers) – 150 g; Dark chocolate – 50 g

50 min.

Medium

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Ingredients:

For the chocolate sponge:

Plain flour – 50 g
Gellwe Cocoa Powder – 20 g
Gellwe Baking Powder – ½ tsp
Large eggs – 2
Sugar – 150 g

For the apple layer:

Apple purée – 1 litre
Gellwe Food Gelatine – 25 g

For the cream layer:

Whipping cream (30% fat) – 500 ml
Icing sugar – 2 tbsp
Gellwe Food Gelatine – 20 g

Additionally:

Sponge fingers (ladyfingers) – 150 g
Dark chocolate – 50 g

A delicious layered dessert combining a light chocolate sponge base, a smooth whipped cream filling and a fruity apple layer. Finished with delicate sponge fingers and grated dark chocolate, this elegant homemade dessert offers a wonderful balance of creamy sweetness and refreshing apple flavour. Perfect for family gatherings, afternoon tea and special occasions.

Preparation instructions:

1.

Prepare the sponge cake. Mix the flour with the baking powder and cocoa powder. Beat the eggs with the sugar until light and fluffy, then gently combine with the flour mixture. Transfer the batter to a baking tin measuring approximately 28 × 18 cm, with the base lined with baking parchment. Place in a preheated oven and bake at 180°C for approximately 20 minutes. Leave to cool.
2.

Prepare the apple layer. Pour 50 ml of cold water over the gelatine, stir and leave to bloom. Heat the apple purée, then add the swollen gelatine while the purée is still hot. Stir until completely dissolved.
3.

Prepare the cream layer. Pour 50 ml of cold water over the gelatine. Once swollen, heat it over a bain-marie until dissolved, then mix with a few tablespoons of cold whipping cream. Whip the remaining cream with the icing sugar until stiff peaks form. Gently combine with the dissolved gelatine mixture and half of the grated chocolate.
4.

Spread the cream mixture over the cooled sponge cake in the tin and refrigerate briefly until the cream begins to set. Then spread the apple mixture over the cream layer and cover with the sponge fingers. Refrigerate for several hours. Before serving, sprinkle with the remaining grated chocolate.
5.

Enjoy!