Apple Cake “Trinket” Recipe
This homemade pie is perfect for evening autumn gatherings with the family. The aroma of cinnamon and the taste of apples will not leave your loved ones indifferent.
Servings
6
Cook Time
60minutes
Servings
6
Cook Time
60minutes
Ingredients
Instructions
  1. In a bowl, whisk the eggs, pour into a jar of condensed milk and whisk thoroughly.
  2. Add baking powder, cinnamon and vanilla, mix
  3. Add flour,
  4. Mix everything well so that the dough resembles pancakes in consistency
  5. Immediately you need to prepare the form-the bottom must be covered with parchment, greased with oil – here I will write a little how they did according to the recipe and write about what corrections I will definitely take into account when next baking. I took a rectangular shape of 18×25 cm, I didn’t know how much the biscuit would rise, so feel free to take a large shape, the cake rises very much, and we need a base ideally no more than 2 cm (I probably got all 5)
  6. You can take more apples, – again, it all depends on the size of the mold taken, – they need to be cleaned and grated right in the mold, it’s better to make a thicker layer, if desired, they can be sprinkled with cinnamon a little
  7. And now we pour our dough on top and put it in a preheated 180C oven, the baking time is from 20 to 60 minutes, again it all depends on the size of the mold – the thinner the dough is poured, the faster the biscuit is baked, I baked for almost an hour.
  8. You can check the readiness of the barbecue. We take out the finished biscuit, let it cool down a little in the form
  9. Then remove from the mold, turn the apple layer up, remove the paper
  10. Cut the layer in half and smear the boiled condensed milk on the side where the apples lie. You can cook absolutely any cream, sour cream is good here, then the pie will need to be completely cooled. I wanted a caramel flavor.
  11. Fold the halves on top of each other with oiled sides. It turns out already and the apple layer, and the cream between it. The thinner the cake, the better the apple layer will feel on it, and it will be more convenient to eat such a cake)
  12. On top, too, smear with condensed milk or any cream, decorate as desired, I sprinkled with shavings of bitter chocolate. Sponge cake is porous in structure, not dry, but not wet – something in between. The apple layer gives the cake the necessary moisture and juiciness. The pie can be served immediately, cut into portions. And you can stand it for an hour or more, it’s delicious anyway.
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