Apple rum cake with toffee sauce

 
Apple rum cake with toffee sauce (serves 12) Ingredients: · 200 gm of flour (Maida) · 130 gm of granulated sugar · 4 eggs (or ¾ cup of butter milk if you don’t eat eggs) · 1 table spoon of baking powder · 1 tea spoon of baking soda · 80 gm of chopped almonds · 150 gm of salted butter · 2 apples thinly sliced · 50 ml of rum Ingredients for toffee sauce: · 100 gm of butter · 100 gm of brown sugar · 1 table spoon of cinnamon powder · 150 gm of fresh cream (Amul cream) Method: · Sieve the flour with baking powder and baking soda three times. Keep it aside. Pre-heat the oven at 180 degrees Celsius. Prepare your tin for baking. Soak the slices of apples in rum for 10 minutes. · Making of toffee sauce: In a nonstick pan add butter, cream, brown sugar and cinnamon. Cook on a slow fire for 10 minutes. Keep it aside · Cake batter: Add butter and sugar together and whisk with the hand churner till a smooth creamy effect is seen. Add eggs one by one (if you using butter milk add slowly) to it. Blend it with the blender. Now add chopped almonds and churn again with the blender. While you are blending add the sieved flour and churn well. Your batter is ready. Assembling of the cake: Put the batter and toffee sauce in piping bags. Take your tin and first apply the layer of batter, layer the apples dipped in rum and then a layer of toffee sauce. Repeat this procedure once again. Cover your cake tin with the butter paper and bake it for 50 minutes on 180degree Celsius. You can garnish with strawberries, blueberries, caramel sauce and whipped cream.       
Ingredients & methods of Apple rum cake with toffee sauce

    · 200 gm of flour (Maida)
    · 130 gm of granulated sugar
    · 4 eggs (or ¾ cup of butter milk if you don’t eat eggs)
    · 1 table spoon of baking powder
    · 1 tea spoon of baking soda
    · 80 gm of chopped almonds
    · 150 gm of salted butter
    · 2 apples thinly sliced
    · 50 ml of rum

    · Sieve the flour with baking powder and baking soda three times. Keep it aside. Pre-heat the oven at 180 degrees Celsius. Prepare your tin for baking. Soak the slices of apples in rum for 10 minutes.
    · Making of toffee sauce: In a nonstick pan add butter, cream, brown sugar and cinnamon. Cook on a slow fire for 10 minutes. Keep it aside
    · Cake batter: Add butter and sugar together and whisk with the hand churner till a smooth creamy effect is seen. Add eggs one by one (if you using butter milk add slowly) to it. Blend it with the blender. Now add chopped almonds and churn again with the blender. While you are blending add the sieved flour and churn well. Your batter is ready.
    Ingredients for toffee sauce:
    · 100 gm of butter
    · 100 gm of brown sugar
    · 1 table spoon of cinnamon powder
    · 150 gm of fresh cream (Amul cream)
    Assembling of the cake:
    Put the batter and toffee sauce in piping bags. Take your tin and first apply the layer of batter, layer the apples dipped in rum and then a layer of toffee sauce. Repeat this procedure once again. Cover your cake tin with the butter paper and bake it for 50 minutes on 180degree Celsius. You can garnish with strawberries, blueberries, caramel sauce and whipped cream.

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