焦糖苹果覆盆子蛋糕
材料：
2粒 苹果（去皮去籽切片状）
10 粒 覆盆子
80g 细砂糖 （我只放70克）
15g 水
10g 无盐奶油
1tsp Rum酒
蛋糕材料：
45g 无盐奶油
50g 低粉
50g 牛奶
1tsp 香草精
50g 蛋黄
100g 蛋清
30g 细砂糖粉
做法（焦糖苹果和覆盆果）：
1）在模型底部刷上均匀的奶油，备用。
2）细砂糖用小火煮至焦糖色，再慢慢分次把水倒入搅匀后加入奶油。
3）把苹果片及酒加入，用中大火炒至苹果软化，然后加入覆盆子，立刻关火，即成焦糖苹果覆盆子。
4）连同少许酱汁，均匀的铺在模型底部备用。
做法（蛋糕体）：
1）无盐奶油用小火融化，熄火再倒入过筛低粉，用打蛋器搅匀。
2）分次加入牛奶，香草精及蛋黄，拌匀成面糊状。
3）蛋白用搅拌机打发，分次加入细砂糖，拌打成九分发的小弯勾状即可。
4）取出1/3的蛋白霜，加入做法2里，轻轻的稍微拌合。加入剩余的蛋白霜，用橡皮刮刀从底部刮起拌匀。
5）将面糊倒入烤模里至满，并将表面抹平。
6）放入预热烤箱，以170度烤约25分钟。(我用6寸模)
Caramel apple raspberry cake Caramel Ingredient: 2 apples (peeled and seeded and sliced) 10 raspberries 80g fine sugar 15g water 10g unsalted butter 1tsp Rum essence Cake Ingredients: 45g unsalted butter 50g flour 50g milk 1tsp vanilla extract 50g egg yolk 100g egg white 30g fine sugar powder Method (caramel apple and raspberry fruit):
1) Cream the butter on the bottom of the mold, leave it aside. 2) Cook the fine sugar over low heat until change to caramel color, add the water slowly and stir well then adding the butter. 3) Add the apple slices and rum essence until apples soften, then add the raspberries, turn off the heat immediately. 4) Laid the caramel with a little sauce on the bottom of the mold. Method (cake body): 1) Cook unsalted butter over low heat to melt, flame then pour sifted cake flour, stir well with a whisk or mixer. 2) Gradually add the milk, vanilla extract and egg yolk and mix into the pasty. (*) 3) In another mixer bowl, add egg white, graded by adding fine sugar powder, mix beaten till form. 4) Remove 1/3 of the egg white; add in practice 2 ingredient (*) and mixing gently. Add the remaining egg white, using a rubber spatula blowing from the bottom, and mix well. 5) Pour the batter into the pan inside to full and smooth surface. 6) Bake in preheated oven and bake at 170 degrees for about 25 minutes. (For 6 inch mold)
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