2 lbs Mcintosh apples, peeled, halved cored and chopped
2 eggs 1/2 cup sugar
1/4 cup all-purpose flour , 2 cups milk, hot
2 tsp pure vanilla extract
3/4 cup sugar, 3 tbsp water
3/4 cup whipping cream
1 cup whipping cream
2 tbsp sifted icing sugar
1 tsp pure vanilla extract
To make cake, beat eggs with sugar. Whisk in oil then apple juice. In a separate bowl, combine flour, baking powder and salt. Add to batter. Combine brown sugar, cinnamon and apples. Pour half the batter ( about 1 3/4 cups) into the bottom of a 9 inch oiled springform pan that has been lined with parchment paper. Spoon on apples. top with remaining batter -- don't worry if it doesn't cover the apples completely. Bake in a preheated 350 F oven for 45 to 50 minutes or until cooked through.
To prepare custard, whisk eggs with sugar and flour until smooth. Whisk in hot milk, and then gently bring to a boil. Lower heat and cook gently 3 to 4 minutes. Remove from heat and stir in vanilla. Transfer to a bowl and cover the surface directly with plastic wrap. Cool.
To make caramel sauce, stir sugar and water together in a large saucepan. Bring mixture to a boil, stirring constantly. Brush down any undissolved sugar crystals from the sides of the pot with a pastry brush dipped in cold water. Without stirring, cook mixture approximately 5 minutes until it turns deep golden. Do not burn. Remove pan from heat and standing back, add cream. Mixture will bubble up. Return to heat and cook 30 to 60 seconds until smooth. Cool.
To assemble, cut cake into chunks and place in the bottom of a trifle bowl. Spoon half the custard on top. Drizzle with a third of caramel sauce. Spread with remaining custard and drizzle with another third of the caramel sauce. Repeat layers. Whip cream until light. Add sugar and vanilla and whip until thick. Spread over top and drizzle with remaining caramel.
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