apple layer cake

This moist and aesthetically pleasing apple layer cake will leave no one indifferent. On the outside it looks like a sponge cake but inside it hides layers and layers of sweet roasted apple and, in fact, very little dough.

To make this apple pie you only need apples, a little flour (very little, really), sugar and maple syrup. Nothing else.

In fact, you hardly need any time at all because you'll be ready in no time . What is highly recommended to have on hand to make this recipe is a kitchen mandolin or a food processor , to cut the apple very thinly and evenly. And a tall rectangular mould: I love the Revol mould , because it's made of authentic French porcelain that doesn't even have any pores, because of its elegance, because of its ideal size for making cakes, tarts, plum cakes and pâtés... and because it comes with a lid, a big plus!

A perfect dessert, an ideal cake to accompany the morning and a sinless sweetness for coffee time. When will you have it?

Rectangular mould with Revol lid , Bérard olive wood board and Emile Henry ceramic plate

Ingredients

• 90 g of cane sugar
• 110 ml of milk
• 2 large eggs, room temperature
• 1 tbsp (15 grams) unsalted butter, melted
• 1 tsp (5 grams) baking powder
• 1 tbsp maple syrup
• 1 pinch of salt
• 1 tsp vanilla extract
• 110 g all-purpose wheat flour*, sifted
• 6 Golden apples (about 900 g)
• Sliced ​​almonds
• (Optional) 1 tsp cinnamon

Preparation

1. In a bowl, add all the ingredients except the apples and almonds. Add them one by one, stirring constantly, to avoid lumps. If there are any, break them up by crushing them with a fork or a blender. You will end up with a very liquid mixture. Set aside.
2. Peel the apples, cut them in half and remove the core. If you need to, cut them into quarters, but the larger the cuts, the better. Put them in the food processor (I used the 2mm thick slicing disc of the Magimix processor ), or alternatively slice them with a mandolin.
3. Add the chopped apple to the mixture you have prepared to prevent it from oxidizing.
4. Once all the apples are cut, mix them well so that they are coated with the dough.
5. Prepare the mould: grease a tall rectangular mould or a plum cake mould (such as the rectangular Revol terrine ) with butter and place a strip of baking paper on the bottom, extending over each end (as shown in the photos). This way, even if the mould comes out, you won't need to turn it (just pull on the ends to remove the cake, without the almonds falling out and ensuring a nice presentation).
6. Start adding the apple layers. Try to choose large apple slices to start with, and gradually distribute them along the bottom. Add more and more apple slices, leveling and pressing them down after every few layers. Continue this process until the mold is full or the batter is finished.
7. Let it set for a couple of minutes and then add the sliced ​​almonds, either around the edges or all over the top.
8. Place in the middle of the oven, preheated to 180ºC. If you have a lid, cover it (if not, place some aluminium foil or baking paper on top). This will ensure that it cooks well inside, without burning on the outside.
9. Keep it in the oven for about 40 - 45 minutes and remove it from the oven when it looks done after inserting a knife or toothpick.
10. Let cool for a few minutes before drinking.

Grades

• This apple pie is delicious hot or cold.
• Accompanied by a scoop of cream or vanilla, it becomes an ideal and complete dessert - they go so well together!
• I haven't done this myself, but you can add a little cinnamon to the mix, and also a pinch of ginger and cardamom. They taste great with the baked apple.
• *If you want to use corn flour (like Maizena) instead of wheat flour, you will turn it into an equally delicious gluten-free cake (instead of 110 gr, add a little less, about 80 gr.