Royal apple pie, i.e. an apple pie with whipped cream, is a great alternative for a traditional apple pie. To make the cake more moist without extra moistening, I used 100ml of vegetable oil in a recipe for the perfect sponge cake. To make the apple filling more dense and more delicious, I added some jelly. To make the whipped cream more tasty, spread some milk or dark chocolate flakes over it.
Sponge cake (the bottom):
- 5 eggs
- 100g (6 tablespoons) sugar
- 100ml vegetable oil
- 1 teaspoon baking powder
- 3 tablespoons wheat flour
- 2 tablespoons potato flour
- 1160g apple mousse
- 3 packets lemon jelly
- 660ml heavy cream
- 3 tablespoons caster sugar
- 100g milk chocolate
- 3 packages (36g) Śmietan fix****
- Separate egg whites from the egg yolks. Beat the whites at a high speed to make a stiff foam, add sugar at the end. Then add the yolks one by one. Turn the food processor to the lowest speed, add oil. Then slowly add sieved flours mixed with baking powder (at this stage my food processor works at 1/8 speed – you can also do that with the use of spatula, so that the batter doesn’t collapse). Put baking paper into 35cm x 25cm baking tin. Pour in the sponge cake batter and put it into the oven heated up to 180C. Bake for about 20-25 minutes (until so called “dry stick”).
- Boil the apple mousse, add 3 packets of jelly, stirring it all the time. Pour chilled apple filling over sponge cake and leave it in the fridge to set.
- Whip up heavy cream with caster sugar and śmietan fix to make it really dense. Pour it over the apple filling.
- Grate the chocolate and spread it over the top of the cake.
- Leave it in the fridge for 1-2h to make the cream completely set.