And it’s in a pressure cooker!!
And it's in a pressure cooker!!
1/4 Cup water
125 Grams Demerara sugar
For whipped cream
3 Cups heavy whipping cream
1/3 Cup Castor / Icing sugar
1.5 Teaspoons Vanilla essence
For the upside down cake
2 Tablespoons honey
1.5 Teaspoons Cinnamon powder
100 Grams Maida
125 Grams granulated sugar
1/4 Cup Milk
1/2 Cup Butter (melted)
1 Teaspoon vanila essence
1 Teaspoon Baking powder
For the plain vanilla cake
number 4 Same as ingredient on in the upside down
1 Cup deseeded canned cherries
- Grease and line and dust your cake pan ( This quantity is for a 7 inch diameter cake pan)
- Thinly slice apples and arrange in concentric overlapping circles to cover the entire base of the pan. Drizzle the honey over
- Caramel: Pour the water and add the demerara sugar in a sauce pan and bring to a boil. Let it bubble and once everything is melted and slightly thicken turn off the heat.Keep aside for 2-3 minutes
- Pour the caramel syrup over the sliced apples. Sprinkle cinnamon powder on top of this. Now set aside
- For the cake (for both of the cakes, i.e the upside down and the plain one the cooking instructions are the same. Except that for one you would be pouring the batter over the apples):
- Beat the egg whites stiff and set aside.
- In a separate bowl place the yolks, vanilla essence, milk, melted(and cooled)butter. Beat till well combined
- add in the sugar and maida and beat till combined
- Add the baking powder and combine ensuring that it has not lumped up anywhere
- Add the egg whites to this and fold in gently till fully combined
- For the upside down cake pour the batter on top of the apples and sauce and for the plain cake pour in a greased, lined and dusted pan
- Set it in a dry pressure cooker on top of a stand (so that the base of cooker is not in contact with the cake pan) and close without whistle
- Cook on high flame for 5 minutes, medium for 3 and low for 15-20 minutes. (I use a medium sized burner)
- do the toothpick test for checking if the cake is done. If not done put it on low for another 5 minutes. Leave in the cooker for 5 minutes and then remove from cooker to cool. If you are confident enough to turn a cake which is warm, do so. I turn out my cake after waiting for a max of 10 min
- Leave the cakes to completely cool before adding the frosting
- For the whipped cream add all ingredients into a bowl and whip at lowest speed first and then as it thicken increase the speed. Whipping for 5 minutes did it for me. (Dont overwhip, the cream will start separating)
- Add the whipped cream on top of the upside down cake and place the plain cake on the top. Now cover the entire cake in whipped cream.. (I slathered and piped, your choice)
- Garnish with the cherries as you please and leave it in fridge for at least 30 minutes before serving.
4 thoughts on “Layered upside down apple caramel cinnamon cake with whipped cream and cherries (Cooker)”
I have used demerara as well as white sugar for caramel. And I cant really feel a big difference. Am I doing it wrong?
As long as you get the caramel right with either of the sugars its perfectly fine.. I use demerara in general since i find it easier (read as kind of irresponsible when using white sugar, i get distracted with small things so I land up burning it)
Aah, that happens to me too. I was asking cause white sugar is always there at home.