(4 circular molds with a diameter of 9.5cm and a height of 4cm)

Caramel apples: 2 apples, 90g sugar, water 15g, salt-free cream 10g, 2 tablespoons rum (cider is better) < br>

Cake body: 45g of unsalted cream, 50g of low-gluten flour, 50g of milk and a little vanilla extract.

50g egg yolk, protein 100g, and 30g fine sugar.

Steps/methods

1

Boil white sugar with low fire until it melts into caramel color, add water and stir evenly for several times, then add salt-free cream, add apples and rum and stir-fry over medium fire until the apples are soft, spread caramel apples on the bottom of the mold and add a little sauce for later use;

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2

Boil the salt-free cream with low fire until it melts, add low-gluten flour and stir evenly after the flameout, and add milk, vanilla extract and egg yolk respectively and stir into a uniform egg yolk paste;

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three

Beat the egg white until it is rough, add fine sugar in three times, and beat until it is almost dry and foaming;

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four

Add 1/3 egg white cream into egg yolk paste, stir gently with a rubber scraper, then add the remaining egg white cream, gently pick it up from the bottom and stir evenly, pour the batter into the mold made by 1 until it is full, smooth the surface, preheat the oven to 180 degrees, bake for 20-25 minutes, then take it out of the oven and cool it slightly.

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