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This is a cooking blog and I will have no off-topic ;-). Last foray in the world of the publication, Promised. What happens is I'm starting to think that the topic be seduced by the stomach is wrong, are the aromas that captivates. Seriously, beyond the typical vanilla perfume, deodorant Axe pulled a chocolate-flavored, Dark Temptation. But do not miss what has me completely stunned and body spray is ojiplática Flame ... Burger King! Authentic aroma Whopper!! As you know it's not going to believe what I am attaching the link to the web that sells it: http://www.firemeetsdesire.com/ , often moniker. I can not imagine, really do not know how the tests have gone with this product because the idea has me totally confused. I would bring someone to go through life smelling hamburger? So for now, I feel more seductive aroma of freshly baked waffle ... but the salt? Paella? baked chicken with herbs? After the textures and the air still further to challenge the senses.

The recipe for this post is sweet aromas, of course, caramelized apple tatin in an experiment that was awesome as usual but the edges of the cake were not perfect ... Browsing some blogs I found a couple of interpretations of the apple pie and emulate my way. The Genoese with brown sugar and cinnamon, vanilla custard with caramelized apples. Not to mention the juice jelly apple which lent a touch of acidity and made a fantastic contrast with the sweet caramelized apple. Okay, okay, I'll be honest, the apples were a tad too soft and the British cut a little to take the gelatin (watch out !)... temperature choc Nobody's perfect.

apple cake tatin version

Genovesa

120g brown sugar 4 eggs 120g

pastry flour 1 pinch cinnamon 1 pinch

salt custard 6 egg yolks

milk 600g

120g sugar 1 tbsp vanilla sugar 125g

whipping cream 1 packet gelatin powder
Caramelized Apples 1kg apples


butter 75g sugar 100g
1 cup apple juice 3 sheets

gelatin

Melt butter and gently pull 3 tablespoons sugar in saucepan until melted. Place sliced \u200b\u200bapples in half. Stop spreading the remaining sugar over apples. Caramelized apples simmer for about 1h30. When I turned around to be caramelized on both sides.

The Genoese recipe book with the heat, which is most practical in these cases. Laziness makes me now to hand batters is capitalized. Beat the eggs with the sugar to 3 and 6 minutes between first and then 37 º for 6 minutes without temperature. It throws the flour and stir 10 seconds at speed 2 and a half. Fantastic! From there 2 possibilities, cook it all at once in the oven and then cut into two or two parts are made with dough and bake two sheets. I chose the second option 10 minutes at 180 º.

The custard, idem. All the heat 7 minutes, 90 °, speed 4. Incorporate the soaked gelatine in a little milk (eye with the temperature, the better tebia). When it cools a bit (the cover with flim for make no crust), the cream is incorporated previously mounted. When tebia and begins to take consistency assemble the cake.

First, put the base and surround with a cast of slightly smaller diameter than the pan from the oven or an adjustable ring that is what I use. Pour the custard and place the second base. Keep in the refrigerator 2 hours.

Hydrate the gelatine leaves in water and then pour into a glass of juice heated in the microwave. Let cool to room temperature.

Place apples on the cake, tighten it to cover the entire surface. Pour over cold juice to gelatin. A couple of hours in the fridge and go.