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Dessert poured cake with summer apples

Dessert poured cake with summer apples


The apples are cleaned of any damage, they are very fragile, at any slight touch they oxidize, then they are peeled with everything, then they are strained by the juice left. Place the grated apples in a bowl with a thick pan, add the sugar and let it harden over low heat for approx. 10 minutes, stirring constantly so as not to stick. Season with cinnamon and lemon peel, then leave to cool.

For the dough:

In a tall and spacious container, break the eggs, add the caster sugar and vanilla sugar, then mix vigorously manually or with the help of the mixer provided, until the sugar dissolves and doubles in volume. Add the oil and milk in a thin line, alternating, mixing gently until all the ingredients are incorporated, obtaining a fluid cream.

Add the sifted flour together with the baking powder, one tablespoon at a time, stirring lightly, until the dough is homogeneous and reaches the consistency of a fluid cream.

In a tray lined with parchment paper, or oil / butter and a little flour, pour approx. Half of the dough composition is baked in the preheated oven for approx. 10 minutes at 180 degrees, over medium heat, in gas ovens. After it has a slightly yellowish crust, take it out of the oven, add the apple filling, over which the rest of the dough is poured. The cake is baked again approx. 15 minutes at 180 degrees, over medium heat, in gas ovens. After passing the toothpick test, take it out of the oven, leave it to cool, just dust it with powdered sugar and slice it.


Good luck and good luck!