With this dessert recipe with Thermomix, we will show you how to get the most out of your kitchen robot and use it to present an incredible dessert with apple. The crispy apples with Thermomix is a delicious cold cake that everyone will like at home, with a soft and at the same time crispy texture that will be irresistible.
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| Ingredients to make apples crispy with Thermomix: |
| For the saber dough :: 100 grams of flour 100 grams of sugar (½ cup) 100 grams of raw raw almonds 100 grams of butter sugar glaze to sprinkle | For the apple compote :: 5 units of peeled apples without heart 100 grams of water 1 branch of cinnamon para the cake :: 100 grams of brown sugar 50 grams of raw almonds 90 grams of sugar 3 Egg units 90 grams of flour para the cheese mousse :: 50 grams of water 100 grams of sugar (½ cup) 3 units of egg yolks 4 leaves of jelly 400 grams of liquid cream 200 grams of philadelphia cheese |
| ADDITIONAL CHARACTERISTICS: Average cost, Themomix |
Ingredients to make apples crispy with Thermomix:
1. First, prepare the saber mass. To do this, put the ingredients of it in the Thermomix vessel and following the order established in the list of the ingredients. La Machine for 20 seconds at speed 4.
2. Extend the dough on a sheet of vegetable paper until it is left 1 cm thick. Then, introduce it into the preheated oven at 180ºC and leave it for 12-15 minutes, it must be golden.
3. When you are ready, let it cool, cut it with your hand roughly and keep it in a plastic bag. We will use this dough to cover the apple cake later.
4. Now perform the compote. To do it, introduce apples, water, cinnamon and sugar to taste in the Thermomix. Program for 15 minutes at 100ºC and speed 1.
5. Pour the apple compote in a bowl and let it cool. Meanwhile, prepare the cake. Put the brown sugar in a pan and cook it to form a candy. When you take the right color, add the almonds, mix well and turn it on greased aluminum foil.
6. When it is cold, place it in the thermomix glass and spray it. Reserve in a closed plastic bag. Clean the glass, place the butterfly and add the sugar and eggs. The machine for 5 minutes at 40ºC and speed 3. Past this time, let cool without temperature and when the machine is stopped at speed 1 and gradually incorporates the flour and the sprayed caramel.
7. Pass the dough to a baking sheet and bake the cake for 8-10 minutes, reserve it. Now is the cheese mousse turn. Clean everything well and put the butterfly again in the Thermomix. Pour the water into the glass, sugar and yolks and program for 5 minutes at 85ºC at 1 and 1/2 speed.
8. Add the gelatin leaves previously hydrated and drained and mix for 1 minute at speed 3. Let the mixture cool in the glass and, once cold, add the cream and very cold cheese. Thermomix program at speed 3 until the mousse is semi -ado.
9. Now it only remains to mount the apple cake. When the sponge cake is baked, place on it the mold you want to use to shape the cake and short leaving about 3 cm more to also line the walls. With that forage mass that same mold by pressing the walls with your hands and ensuring that the edges are at the same height.
10. Fill with the apple compote until reaching the edge of the cake. On it, pour the cheese mousse and alisa the surface. Enter the cake into the refrigerator for at least 4 hours.
11. Past time, unmold the cake and cover the surface with the crumbled saber dough, sprinkle sugar glasses to taste and reserve the crispy apple in the refrigerator until serving.
