Apple cake
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An unusual cake with apples made from cheap and widely available ingredients.
Apple cake is an absolutely delicious dessert made from cheap ingredients, found in the traditional cuisine of several European countries. It is distinguished from apple pies by the thickness of the filling layer, which is many times greater than the thickness of the dough. In pastry shops, apple cakes are usually about ten centimeters high. I simply don’t have such a form, but if anyone has it, you can make it, the principle remains the same, only you will need about twice as many ingredients. Tall ones, of course, look more impressive.
For apple pie, the apples are crushed quite heavily; they are never put in in slices. The most beautiful cut option is like mine - thin plates. Well, in my opinion. Small cubes look less impressive. The simplest thing is a kind of dust of abstract shapes, which can be obtained in a food processor or thermomix. I admit that you can try grating it on a coarse grater, but in real life I have never seen this. And think about it: are you even able to grate a kilogram of apples?
Traditionally, apple cake is made with apple juice or apple wine. You can take 750 ml of one or the other, or both. My neighbors just brought me a bucket of carrion, so I use freshly squeezed juice in my recipe. It is absolutely optional. Moreover, with it the filling turns out to be less transparent than usual, with clarified juice and wine. But if you make an apple cake from carrion, it turns out to be very inexpensive!
If you're confused by the vanilla pudding ingredients, replace it with 75 grams of starch and add an extra packet of vanilla sugar.
The amount of ingredients indicated is enough for a mold with a diameter of 26 cm. You can take a smaller one, but you can’t take a larger one. The form must be detachable.
Ингредиенты
For juice:
Apples - 1100 g
For the test:
Flour - 250 g
Butter - 125 g
Granulated sugar - 80 g
Vanilla sugar - 15 g
Egg - 1 pc.
For filling:
Apples - 1000 g
Vanilla pudding - 2 bags per 500 ml of liquid each
Sugar - 80 g
Cinnamon - 1 tbsp.
Рецепт
1. Knead the crumbly dough with a mixer.
2. Use your hands to form a lump out of it.
3. Knead the dough into shape. We make the sides as high as possible. Place the cake blank in the freezer for 15 minutes or in the refrigerator for 30.
4. Squeeze apple juice.
5. Mix 750 ml apple juice, 80 g sugar, 1 tbsp. cinnamon and the contents of two bags of vanilla pudding, each designed for 500 ml of liquid, until the sugar and pudding are dissolved. If you make it not with pure apple juice, but with wine - it is more acidic than juice, add sugar.
6. While stirring thoroughly (especially watching the bottom), bring the mixture to a boil over medium or low heat and let it simmer for 1 minute over low heat.
7. Cut the apples into thin slices.
8. Somewhere while you are cutting the apples, 15 minutes will have passed to cool the cake blank in the freezer. By the end of this time, preheat the oven to 180°C. Bake the cake blank for 15 minutes at 180°C with air circulation at medium level.
9. Mix the apple plates with the apple juice mixture.
10. Fill the cake shell with filling.
11. Bake the apple cake in the oven on a medium level at 160°C without air circulation for 30 minutes. After removing from the oven, let the cake cool completely and then place it in the refrigerator for 24 hours.
12. Before removing from the mold, the walls of the cake should be separated from its sides with a knife.
13. Sometimes the surface of the apple cake is sprinkled with another layer of powdered sugar. Sometimes they make another circle of cinnamon on top of it in the middle - you know, like on a cappuccino. There is also the option of serving with whipped cream, which, in turn, can also be sprinkled with cinnamon. But in general, believe me, apple cake is good even without all this decoration!