Kilimanjaro Cake Recipe

Delicious sponge cake layered with apple filling with jelly and whipped cream.

5 z 3 ocen

Prep Time 1

Cook Time 20

Total Time 3 20

Course Cakes

Servings 24

Calories 180 kcal

Whip the egg whites with sugar until very thick, white, and glossy.
4 egg whites, 100 g sugar
Meanwhile, sift both flours together through a sieve.
75 g wheat flour - all-purpose, 50 g potato starch
Add the egg yolks to the whipped egg whites and gently mix.
4 egg yolks
Pour in the flours and gently mix with a spoon.
Line the bottom of the baking pan with parchment paper.
Transfer the batter to the pan and place in the oven.
Bake at 170 degrees Celsius (convection mode) for approximately 20 minutes - until a dry skewer comes out clean.
After baking, let it cool, then cut into two layers.

Transfer the apples from the jars to a pot and heat them up.
2 jars stewed apples
When hot, add the jelly powder and mix thoroughly.
2 jelly powder
Place one sponge cake layer in the baking pan - you can lightly soak it with sugar water and a little lemon juice.
Spread the apples over the sponge cake and cover with the second cake layer (you can also soak this one).
Set aside the cake to cool and for the filling to set (preferably put the cake in the refrigerator).

Melt the white chocolate in a double boiler - pour some water into the bottom of a pot and bring to a boil.
100 g white chocolate
Place a bowl on top of the pot and add the broken chocolate to it, wait until it melts from the steam - stir and set aside to cool.
Whip the cold heavy cream until thick.
250 ml heavy cream
Whip the mascarpone cheese with the cooled chocolate, then whip together with the whipped cream.
125 g mascarpone cheese
Decorate the top of the cake with whipped cream.

Servings: 100gCalories: 180kcalCarbohydrates: 26gProtein: 3gFat: 7g

Keyword no-bake apple cake, no-bake apple sponge cake

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