Unique Recipe Layered upside down apple caramel cinnamon cake with whipped cream and cherries Delicious Nutritious

Without fail recipe ultimate Layered upside down apple caramel cinnamon cake with whipped cream and cherries easy, yummy, practical.

Good Afternoon my mother, now you can cook recipe Layered upside down apple caramel cinnamon cake with whipped cream and cherries with 17 ingredients and 18 steps. Next this is how to make it, please carefully carefully.

In cooking there are some levels that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 17 ingredients and 18 stages of easy cooking Layered upside down apple caramel cinnamon cake with whipped cream and cherries.

Ingredients all Layered upside down apple caramel cinnamon cake with whipped cream and cherries #

1. Prepare 1/4 Cup : water.

2. Prepare 125 Grams : sugar Demerara.

3. Prepare 3 Cups : whipping cream heavy.

4. Needed 1/3 Cup : Icing sugar Castor /.

5. Needed 1.5 Teaspoons : Vanilla essence.

6. Needed 1 : Apple.

7. Needed 2 Tablespoons : honey.

8. Prepare 1.5 Teaspoons : Cinnamon powder.

9. Prepare 100 Grams : Maida.

10. Needed 125 Grams : sugar granulated.

11. Needed 1/4 Cup : Milk.

12. Prepare 1/2 Cup : Butter (melted).

13. Needed 1 Teaspoon : vanila essence.

14. Needed 1 Teaspoon : Baking powder.

15. Prepare 2 : egg.

16. Needed 4 number : Same as ingredient on in the upside down.

17. Needed 1 Cup : cherries deseeded canned.

If all composition Layered upside down apple caramel cinnamon cake with whipped cream and cherries it’s ready, We’re going into the cooking stage. Below is how to cooking with easy.

Stages Cooking Layered upside down apple caramel cinnamon cake with whipped cream and cherries #

1. Grease and line and dust your cake pan (This quantity is for a 7 inch diameter cake pan).

2. Thinly slice apples and arrange in concentric overlapping circles to cover the entire base of the pan. Drizzle the honey over.

3. Caramel: Pour the water and add the demerara sugar in a sauce pan and bring to a boil. Let it bubble and once everything is melted and slightly thicken turn off the heat.Keep aside for 2-3 minutes.

4. Pour the caramel syrup over the sliced apples. Sprinkle cinnamon powder on top of this. Now set aside.

5. For the cake (for both of the cakes, i.e the upside down and the plain one the cooking instructions are the same. Except that for one you would be pouring the batter over the apples):.

6. Beat the egg whites stiff and set aside..

7. In a separate bowl place the yolks, vanilla essence, milk, melted(and cooled)butter. Beat till well combined.

8. Add in the sugar and maida and beat till combined.

9. Add the baking powder and combine ensuring that it has not lumped up anywhere.

10. Add the egg whites to this and fold in gently till fully combined.

11. For the upside down cake pour the batter on top of the apples and sauce and for the plain cake pour in a greased, lined and dusted pan.

12. Set it in a dry pressure cooker on top of a stand (so that the base of cooker is not in contact with the cake pan) and close without whistle.

13. Cook on high flame for 5 minutes, medium for 3 and low for 15-20 minutes. (I use a medium sized burner).

14. Do the toothpick test for checking if the cake is done. If not done put it on low for another 5 minutes. Leave in the cooker for 5 minutes and then remove from cooker to cool. If you are confident enough to turn a cake which is warm, do so. I turn out my cake after waiting for a max of 10 min.

15. Leave the cakes to completely cool before adding the frosting.

16. For the whipped cream add all ingredients into a bowl and whip at lowest speed first and then as it thicken increase the speed. Whipping for 5 minutes did it for me. (Dont overwhip, the cream will start separating).

17. Add the whipped cream on top of the upside down cake and place the plain cake on the top. Now cover the entire cake in whipped cream.. (I slathered and piped, your choice).

18. Garnish with the cherries as you please and leave it in fridge for at least 30 minutes before serving..

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