Welcome the weekend with a slice of our Dual-Tone Apple Crisp and Sponge Cake, a delightful combination of crunchy crust, soft sponge, and juicy apple filling. This easy-to-make dessert requires no pre-baking of the base, ensuring a hassle-free experience from start to finish. If you’re in the mood for a deliciously layered apple cake that marries the textures of crisp pastry and airy sponge, this recipe is for you.
Why You’ll Love This: This cake is a true crowd-pleaser, offering a contrast of textures and flavors that will satisfy your dessert cravings. The use of fresh apples, combined with a touch of citrus, enhances the natural sweetness and adds a refreshing zest. The two-tone sponge not only looks impressive but adds a chocolate twist that chocolate lovers will appreciate.
Perfect Occasion: This apple cake is perfect for any weekend gathering, family dessert, or special occasion. Its visually appealing layers make it a great centerpiece for autumn celebrations or any time you want to impress your guests with something sweet and satisfying.
Decoration Tips: For a beautiful finish, drizzle icing over the cooled cake. To add texture and a rustic charm, sprinkle with sliced almonds or powdered sugar. Garnishing with fresh apple slices or a twist of lemon zest can also elevate the presentation and add a pop of color.
Ingredients:
For the Crust:
- 5 egg yolks
- 3 cups flour
- 1 cup (2 sticks) butter
- 1/3 cup powdered sugar
- 1 tablespoon yogurt
- 1 teaspoon baking powder
For the Apple Layer:
- 8 apples, diced
- 1 tablespoon sugar
- 1.5 tablespoons semolina
For the Sponge:
- 5 egg whites
- 1/3 cup (or more) sugar
- 50g all-purpose flour
- 60g potato starch
- Juice of half a lemon
- 1 teaspoon baking powder
- 1 tablespoon cocoa powder
Instructions:
- Prepare the Apples: Cook the diced apples until softened. Mix with sugar and semolina, then let cool.
- Make the Crust: Combine the crust ingredients to form a dough. Divide in half, roll out one part, and line a baking dish lined with parchment paper.
- Assemble the Sponge: Beat the egg whites stiff, gradually adding sugar and lemon juice. Gently fold in sifted flours and baking powder. Divide the batter in half, adding cocoa to one portion. Layer the white sponge batter over the apples, followed by dollops of the cocoa batter for a marbled effect.
- Top Layer: Roll out the remaining crust dough and carefully place it over the cocoa sponge layer.
- Bake: At 356°F (180°C) for about 55 minutes. Once cooled, drizzle with icing.
Enjoy this Dual-Tone Apple Crisp and Sponge Cake, a delightful treat that combines the best of both worlds: the richness of chocolate sponge and the tartness of seasonal apples, all encased in a buttery, crisp crust.
