60 min.
Marbled Charlotte cake with Pinova apples and chocolate
A sweet and soft embrace of two batters
What could be more inviting than a fragrant and beautiful cake? The color combination of the two batters makes this simple creation special where the alpine aroma of Pinova apples meets the sweet nuances of cinnamon and vanilla extract. The result is a cake perfect for soaking.
70 min.
Ingredients
for a charlotte mold of 24 cm
2 Pinova apples
3 medium eggs
200 g cane sugar
160 ml seed oil
250 g flour 00
16 g baking powder
1 pinch of salt
1/2 tsp. cinnamon
1 tsp. vanilla extract
2 Pinova apples
3 medium eggs
200 g cane sugar
160 ml seed oil
250 g flour 00
16 g baking powder
1 pinch of salt
1/2 tsp. cinnamon
1 tsp. vanilla extract
Preparation
Blend the peeled and diced apples with oil in a mixer to a smooth cream without lumps. Beat the eggs (room temperature) with sugar, salt, cinnamon and vanilla with an electric mixer in another bowl until fluffy.
Then add the blended apples and continue to work the mixture until smooth without lumps. Add sifted flour and baking powder and stir in evenly with a wooden spatula. Take one third of the batter and add 2-3 tablespoons of unsweetened cocoa powder.
Grease and flour a charlotte mold and start distributing half of the cocoa batter radially. Continue with the light batter and then finish with the chocolate one. Marble the two colored batters together with a toothpick. Distribute well in the mold and carefully hit the mold to eliminate any air bubbles. Bake in the preheated oven at 180°C for about 45 minutes.
Remove the charlotte cake from the oven (do the toothpick test), allow to cool and then gently turn it over onto a serving plate. Sprinkle with powdered sugar before serving.
Recipe from Debora Vivian Garra
Madame’s Kitchen
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