Caramel Apple Flip Cake

Overview

The sweet caramel syrup apples are paired with pound cake. I was amazed by the taste at the first bite. The base made of pound cake is simple but more delicious. It is surrounded by roasted and crispy almond slices, which is really addictive. It is much more delicious than the cakes sold in cake shops. The texture is slightly thicker, the bottom of the cake is crispy, and it is extremely sweet. Pound cake uses more butter and eggs, but it’s okay to eat it once in a while. When you enjoy its deliciousness, you will feel that the hard work of making it and the overnight waiting are worth it!

Tags

• baking
• skills
• ice products
• children
• afternoon tea
• birthday
• apple
• apricot jam
• baking powder
• butter
• egg
• low gluten flour
• sliced almonds
• white sugar
• powdered sugar

Ingredients

Steps

1. 1 Pour the sugar and a little hot water into a small pot and stir until the sugar is completely dissolved

   

2. 2 Boil the sugar water over medium heat. Stir occasionally. Large bubbles will begin to appear

   

3. 3 When the bubbles become very small, turn down the heat and cook slowly, stirring constantly

   

4. 4 Cook until almost no longer bubbling and the syrup turns light amber. Turn off the heat

   

5. 5 Pour it into a 6-inch cake mold with a solid bottom. During the pouring process, if the room temperature is low, the caramel sauce is easier to solidify. At this time, just heat it slightly. Let the caramel sauce spread flat on the bottom of the mold and let it cool until it solidifies

   

6. 6 Peel the apple and cut into thin slices

   

7. 7 Take three apple slices, cut a curve in the middle with a knife, then press each one together and place it in the center of the caramel syrup

   

8. 8 Place apple slices around

   

9. 9 Spread some more on top to make it a flatter surface

   

10. 10 Beat the softened butter until it swells and turns white

    

11. 11 Add the powdered sugar in two batches, beat well and then add the next batch until it becomes a white frost

    

12. 12 Add the beaten egg liquid four or five times, beating each time until the egg liquid is completely absorbed before adding the next time

    

13. 13 Mix low-gluten flour and baking powder evenly, sift, and add to butter

    

14. 14 Stir until glossy batter

    

15. 15 Pour into the mold and smooth the surface with a spoon

    

16. 16 Preheat the oven to 160 degrees and bake the middle layer for 50-55 minutes. Insert a toothpick into the cake. If there is no sticky feeling. If the toothpick comes out clean, it means the cake is done. Place it on a rack to cool overnight

    

17. 17 Use a small spatula to cut around the cake to release it from the mold

    

18. 18 Hold the cake mold with both hands and bake it on the fire for a while to melt the caramel, then invert it on a rack and let it cool

    

19. 19 Spread the almond slices flat on a baking sheet, bake in the oven at 160 degrees, turning every 2 minutes, until light brown, cool and set aside

    

20. 20 Add 1 tablespoon of water to the apricot jam, bring to a boil and set aside. Stir constantly during the cooking process.

    

21. 21 Brush a layer of apricot jam on the surface of the cake and sprinkle almond slices in the middle

    

22. 22 Hold the base of the cake with your hand, brush it with apricot jam on all sides, and use your other hand to grab the almond slices and gently press them onto the sides of the cake.