In this cake we are going to save the pastry cream -we can also use Catalan cream-, which contain many tarts, and we will only use apricot jam; or whatever each one likes (a lemon or bitter orange marmalade, for example, less sweet would also be great). The apples I recommend that they be red, such as Pink Lady or Granny Smith, so that they give us the acid point that is complemented with the ginger and thus the cake is not a sugar bomb, since it has a lot of sweet for that jam in the base .
The secret of this type of cakes is the “frolla pasta” a broken dough that in the country of the boot they have well learned in all home kitchens, where mothers they prepare it assiduously. A dough that is not excessively crunchy but rather easy to bite, juicy. We will also add a punch of fresh, pungent and aromatic ginger, so that the powerful sweetness is contrasted.
The most complicated thing about this dessert, breakfast or snack is the cutting of the apples, which requires patience and skill, to get thin slices that can be slightly bent to make the shape you see in the photo (although that is totally optional, you can put them in segments). This type of crostata, with the dough that incorporates almond flour, also allows you to use other fruits such as pear but also banana, kiwi, persimmon or peach. At the choice of each. Also, add some chocolate instead of the jam or mix both.
The one to cut the apples (if you want).
For a 24 cm mold
For the cake base
- 230 g of wheat flour
- 100 g of almond flour (or very ground almonds)
- 160 g of creamy butter
- 1 egg
- 2 egg yolks
- ½ teaspoon baking powder
- a pinch of salt
For the filling
- Apricot jam
- Fresh ginger
- 3 large red apples
To make the frolla dough, beat the sugar, salt and butter with the help of a few rods until you get a foamy and light-colored mixture.
Then add the egg and the yolks, little by little, always beating with the rods until you get a smooth cream.
Finally, add the two types of flour and the yeast and mix well until finished with your hands, which will help us to compact everything. You do not have to knead, this is very important, we will simply mix everything well until we get a dense dough. If we see that the dough is very sticky add a little more wheat flour. Film the dough, flatten slightly and leave in the fridge for 45 minutes.
When the dough is cold, stretch it, with the help of a little more flour or between two kitchen papers and a rolling pin, until it is about three millimeters thick. Line the mold with that dough, I always recommend using a removable mold, to make it easier (it has to be about three or four centimeters high).
Remove excess dough from the edges and prick everything with a fork, so that the dough does not swell. Put back in the fridge.
Heat the oven to 180ºC. Place the apricot jam on the bottom, mixed with the fresh ginger just peeled – with the tip of a spoon it peels great – and grated.
Cut the apple into quarters and remove the core. Laminate each quarter very finely.
Arrange the apples creating a flower on the cake, so that the apple slices can be folded, they cannot be thicker than one or two millimeters, which will allow us to make the round shape well.
When the whole apple is already in place, brush it with a little more jam (diluted with water, so that it is easy to spread).
Bake in the lower part of the oven for 10 minutes and then lower the temperature to 170ºC, continue cooking for a further 25 minutes. If we see that it begins to brown too much, put a little aluminum foil on top.
Brush again, once out of the oven, with a little more of the jam. Let cool completely before serving at room temperature.
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