Apple Napoleon Cake Recipe
Thin slices of apples play the role of puff pastry in this cake, and a small amount of dough plays the role of cream. Streisel’s baby imitates a parcel. And coconut shavings create the illusion of a light snow cover. The cake turns out to be literally weightless, and what else is needed after a hearty New Year’s feast? And it’s done so fast! Especially if you have a food processor.
Servings
6
Cook Time
70minutes
Servings
6
Cook Time
70minutes
Ingredients
Filling:
Dough:
Streusel:
Grit:
Instructions
  1. First, knead the dough quickly. In a convenient container, whisk the eggs with sugar, vanilla and a pinch of salt.
  2. Add flour, baking powder and melted butter.
  3. Pour in the milk and mix thoroughly with a whisk or spatula.
  4. Peel the apples from the core and peel.
  5. Cut into thin petals. In the presence of a combine, this process turns into a lightning-fast one.
  6. Add the dough to the apples and mix gently, making sure that all the slices are covered with a thin layer of dough.
  7. Brush the rectangular shape with vegetable oil and place the slices of apples on the dough in rows. I have a 17 \ 27 shape and the cakes are about 4 cm high, the apples are heavily deposited. If you need a larger baking sheet, then you need to increase the amount of ingredients. Bake in a preheated 180 degree oven for 30 minutes.
  8. While the base is baking, we are preparing a streusel. Put flour, vanilla, sugar and soft butter in a convenient container.
  9. Rub with a spatula or fingers into fine crumbs.
  10. Remove the base from the oven and cover with a streusel.
  11. Bake for another 20 minutes, until they are slightly browned. Sprinkle the finished dough with coconut “snowball” and cool completely before cutting into cakes.
  12. Delicate weightless cakes will not only please your taste buds, but also will not burden your stomach after a hearty meal. After cooling down under the crispy streusel, a creamy structure is obtained, very delicate, very reminiscent of an apple. On the first day, the pie turns out juicier, on the second day the juice is absorbed into the structure of the cream and enriches it. And yet it’s not at all cloying.
  13. A lot of filling, almost imperceptible dough – it’s very tasty! And quite low-calorie
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