Of the most humid and aesthetic, this apple layer cake (apple millefeuille or apple layer cake ) leaves no one indifferent. On the outside it looks like a sponge cake but inside are layers upon layers of sweet baked 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. Little more.

In fact, you hardly need any time because you will do it in a jiffy . What it is highly recommended to have on hand to prepare this recipe is a kitchen mandolin or a food processor , to cut the apple very thin and uniform. And a tall rectangular mold: I adore the Revol mold, because it's made of authentic French porcelain that doesn't have any pores, for its elegance, for its ideal size for making biscuits, tarts, plum cakes and pâtés... and because it comes with lid, a big plus!

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

apple millefeuille

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


  • 90 g cane sugar
  • 110 ml of milk
  • 2 large eggs, room temperature
  • 1 tablespoon (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)
  • laminated almonds
  • (Optional) 1 tsp cinnamon

apple layer cake


  1. In a bowl, add all the ingredients except the apples and almonds. Go adding them one by one without stopping mixing, avoiding lumps. If there are any, undo them by crushing them with a fork or with the mixer. You will get a very liquid mixture. Booking.
  2. Peel the apples, cut them in half and remove the core. If you need it, cut them into quarters, but the larger the cuts, the better. Pass them through the food processor (I have used the 2 mm thick slicer disc of the Magimix processor ), or failing that, slice them with a mandolin.
  3. Go incorporating the cut apple into the mixture you have prepared, to prevent them from oxidizing.
  4. Once all the apples have been cut, mix them well so that they are soaked in the dough.
  5. Prepare the mold: grease a tall rectangular or plum cake mold (such as the Revol rectangular terrine ) with butter, and place a strip of baking paper on the bottom, protruding from each end (as seen in the photos). Thus, despite the fact that the mold is unmold, you will not need to turn it (just by pulling the ends you can extract the cake, without the almonds falling out and ensuring a good presentation).
  6. Start incorporating the apple layers. Try to choose large apple cuts from the start, and distribute them around the bottom. Add more and more apple slices, leveling and squeezing them every few layers. Continue the process until the mold is filled or the dough is finished.
  7. Leave a couple of minutes for it to settle and incorporate the laminated almonds, either on the edges or all over the top.
  8. Incorporate in the middle part of the oven, preheated to 180 ºC. If you have a lid, cover it (if not, put some aluminum or baking paper on top). This way you will ensure that it cooks well from the inside, without burning the outside.
  9. Keep in the oven for about 40 - 45 minutes and remove from the oven when done after inserting a knife or toothpick.
  10. Let cool a few minutes before drinking.

apple millefeuille recipe


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

apple layer cake


Claudia said:

Hola Juan, calor arriba y abajo, la bandeja centrada en altura.

Gracias y un saludo, espero que la disfrutéis
¡Feliz año!

Juan said:

¿En el horno, calor arriba y abajo o solo abajo? muchas gracias

Claudia said:

Hola Laura, pues no me atrevo a decirte que sí en este caso. No sé cómo quedará al ser tanta fruta asada… Personalmente no me convence el resultado de la fruta descongelada y no te lo recomendaría, lo lamento N

Laura said:

Se puede congelar e ir descongelando para consumir?

Claudia said:

Hola Inmaculada, sin duda puedes sustituirlo por la misma cantidad de miel, la que os guste. Si tampoco la gastais, entonces simplemente omítelo, o puedes añadir una pizca de jengibre o alguna especia si quieres darle algún sabor extra.

Ya hay azúcar en la receta y la manzana también es dulce; el sirope es sobretodo para aportarle su sabor, no para endulzar, así que si no lo pones no te preocupes.

Saludos, espero que la disfrutéis.

Inmaculada said:

Hola Claudia, no dispongo de sirope de arce porque en casa no gusta demasiado, es posible sustituirlo por otro edulcorante?
Gracias y felices fiestas.

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