Yogurt apple cake

Instructions

Prepare the crust.

1. In the bowl of the KitchenAid, add the egg yolks along with the salt and powdered sugar.
2. Cover the bowl with a cloth, to avoid a cloud of sugar, and beat with flat beater or butterfly attachment until homogenized.
3. Incorporate melted butter and beat until both elements are fully integrated.
4. Begin to add the flour, previously mixed with the baking powder. We will do it little by little at the same time that the mixture is beaten at the lowest speed.
5. Mix until a more or less homogeneous dough is obtained.
6. Transfer to a clean work surface and start working with your hands. We will knead trying to obtain an amalgamated dough.
7. You may need to add a little water to the dough to prevent it from being too dry and crumbly. Do it little by little and kneading each time to observe the final consistency. The amount of water will depend on the size of the yolks.
8. Roll out the dough, with an adjustable rolling pin and a thickness of 2 mm, between two sheets of Teflon or silpat. We will give a larger diameter to the mold.
9. Refrigerate for 1 hour.
10. Place the dough on the mold and attach it to the mold without pressing the dough. We adjust it perfectly, but without putting too much pressure on it with our hands.
11. Run a rolling pin around the edges, so that we can remove the excess dough so that it fits perfectly.
12. Refrigerate while preparing the filling.
13. Knead and stretch the excess dough again. Place it in the refrigerator until it hardens again.
14. Once the dough is cold, we will cut sheets of different sizes with the help of a cutter with an ejector. Although we can use another cutter that we have at home.
15. Refrigerate until we need them to decorate the cake.

Prepare apple and nuts filling

1. Peel and core the apples. Cut into quarters and these in slices of ½ cm approximately. We will get about 2-3 slices of each portion.
2. Place the sliced apples in a large bowl and sprinkle with lemon juice to prevent them from oxidizing.
3. Prepare a large frying pan and place over medium high heat. Add the butter and let it melt.
4. Incorporate chopped apples and sugar. Cook over medium heat for 18-20 minutes, stirring occasionally.
5. When the apples release their juices, add the spices and mix to distribute evenly. Cook until the juices are reduced enough to obtain a kind of caramel. At this point, add the walnuts and mix again. The texture of the apple should be tender, but slightly firm.
6. Remove from the heat and let it cool completely.

Prepare yogurt cake.

1. In a large bowl add the yogurt together with the corn starch. Mix until completely homogenized.
2. With the egg whites we will prepare a French meringue. Incorporate the egg whites in the bowl of the KA or stand mixer together with a pinch of salt. Begin to whisk.
3. Once frothy, add the sugar in batches. We will do it little by little and wait for it to integrate before adding more.
4. Before we finish whipping the meringue, add the vanilla extract.
5. Whip the egg whites until the meringue is firm and glossy.
6. Add the meringue to the yogurt mixture. We will do it, once again, in batches. Add a little meringue and incorporate with the help of a whisk. We will make enveloping and smooth movements to prevent the meringue from losing air.

Bake.

1. Preheat the oven to 338ºF/170ºC with heat up and down.
2. Take the mold, lined with the dough, out of the refrigerator and place the apple filling into the base. Level the apples with the help of a silicone spatula.
3. Pour the yogurt cake batter over the apples. Make sure to cover each hole well and, once everything is incorporated, smooth the surface.
4. Decorate the edge of the cake with dough leaves that we had reserved in the refrigerator.
5. Bake, at medium height, for 50 minutes. During baking, the sponge cake will rise very much and will crack in the area of the leaves. This is completely normal.
6. After this time, turn off the oven and let the cake stand inside (with the door closed) for 15 minutes.
7. Remove from the oven and let it cool completely on a wire rack. Once the cake has cooled, the yogurt cake will have lost volume. This is normal and correct.
8. Just before serving, if desired, sprinkle the surface with powdered sugar.
   

Notes

• I have used a curly mold, but it can be made in a round or square mold (preferably removable). With these quantities, the dimensions would be a mold of 24-25 cm in diameter.
• I advise you to let the dough (crust) rest a little in the refrigerator before placing it in the mold. It will be much easier to line the inside, in addition to achieving a uniform thickness.
• To roll out the dough I recommend using an adjustable rolling pin, whenever possible.
• Refrigerate the mold with the dough to help it harden and keep its shape after baking.
• The apple filling can be changed for any other fruit of your choice. You can add the spices or omit them, as well as the nuts.
• Yogurt cake is suitable for coeliacs because we do not use gluten flour. If you want to adapt the whole recipe, you will have to use a base made with gluten-free flour or flour made with nuts.
• I advise you to follow the times and steps that I detail in the cooking process to get a good result.
• In my case I leave you this suggestion of decorating with leaves on the edge. But, many other elaborations that I have seen, grate the raw dough on the surface before baking the cake or have flakes of dough.
• Top decoration is entirely up to your taste. In this case, I opted for sprinkled powdered sugar.
• We can keep it refrigerated for 4-5 days. I advise you to cover it with plastic wrap to prevent the cold from drying it out in the refrigerator.
  

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