The egg-free apple and cinnamon cream is perfect for filling a cake, brioches, a tart, or even to be eaten with a spoon perhaps spread on a slice of homemade bread for breakfast or a snack.
Rich in taste and very light, this apple and cinnamon cream is very simple and quick to prepare.
If you have a fruit and vegetable extractor, use it; for convenience, we used a hand blender, but I will explain both ways to make this apple and cinnamon cream.
This is the first recipe in a series that I will continue to update gradually to have many cake filling recipes and more to consult whenever we need to make a cake to make a good impression.
If you like apples, below I leave you many ideas for delicious desserts, and then right after the photo, let’s discover how to prepare the egg-free apple and cinnamon cream!!
- Difficulty: Very Easy
- Cost: Very Affordable
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for Egg-Free Apple and Cinnamon Cream
- 4 Renette apples (or Granny Smith)
- 1/4 cup water
- 1 teaspoon lemon juice
- 1/2 cup sugar
- 1/3 cup cornstarch
- 1 pinch ground cinnamon
Tools
- 1 Juicer or centrifuge
- 1 Small saucepan
- 1 Hand whisk
- 1 Rubber spatula
Preparation of Egg-Free Apple and Cinnamon Cream
Preparing the apple and cinnamon cream is very simple, first, if you have a juicer, cut the apples into wedges.
Pass them through the juicer and collect the juice.
If you don’t have a juicer, use a simple hand blender; peel the apples.
Remove the core and cut them into pieces.
Place the apple pieces, water, lemon juice, and sugar into the blender cup and blend well.
If you have extracted the juice with the juicer, mix it with the water, lemon juice, and sugar.
Place the apple juice in a small saucepan, add the cinnamon and cornstarch, and dissolve well with a hand whisk.
Bring the apple and cinnamon cream to a simmer over medium-low heat, stirring with a rubber spatula or hand whisk.
It will take about 4 or 5 minutes, so when it starts to thicken, be very careful that it doesn’t stick to the bottom of the saucepan.
Once the desired consistency is reached, remove from the heat, cover with plastic wrap to prevent a skin from forming on the surface, and let it cool completely.
Place it inside a piping bag and fill the dessert you have prepared, the brioches, a cake, or spread it on a slice of bread.
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How to Store the Egg-Free Apple and Cinnamon Cream
You can store it in the refrigerator well closed in an airtight container for 3 days.
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