Apple layer cake

One of the most moist and aesthetic, this layer cake of apple (apple mille-feuille or apple layer cake) leaves no one indifferent. On the outside it looks like a sponge cake but inside hides layer upon layer of sweet roasted apple and, in fact, very little batter.

To make this apple cake you only need apples, a little flour (very little, really), sugar and maple syrup. Not much else.

In fact, you barely need time because you'll make it in no time. What is highly recommended to have on hand to prepare this recipe is a kitchen mandoline or a food processor, to slice the apple very thinly and uniformly. And a tall rectangular mold: the one from Revol I adore it, because it is authentic French porcelain that doesn't have a hint of pores, for its elegance, for its ideal size to make loaves, cakes, plum cakes and pâtés... and because it comes with a lid, a great plus!

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

Revol rectangular mold with 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 the almonds. Add them one by one while continuing to mix, avoiding lumps. If there are any, break them up by crushing with a fork or with the mixer. You will get a very liquid batter. Set aside.
2. Peel the apples, cut them in half and remove the core. If needed, cut them into quarters, but the larger the slices the better. Pass them through the food processor (I used the 2 mm slicing disc of the Magimix food processor), or if not available slice them with a mandoline.
3. Add the sliced apple to the batter you prepared to prevent them from oxidizing.
4. Once all the apples are sliced, mix them well so they are coated with the batter.
5. Prepare the mold: butter a tall rectangular or plum cake loaf pan (like the Revol rectangular terrine), and place a strip of parchment paper on the bottom that overhangs each end (as shown in the photos). This way, even if the mold releases, you won't have to turn it over (just pull the ends to remove the cake without the almonds falling off and ensuring a good presentation).
6. Start layering the apple slices. Try to choose large slices at first, and distribute them across the bottom. Add more and more apple slices, pressing and leveling every few layers. Continue until the mold is full or you run out of batter.
7. Let it settle for a couple of minutes and add the sliced almonds, either around the edges or over the entire top.
8. Place in the middle of the oven, preheated to 180 ºC. If you have a lid, cover it (if not, place some aluminum foil or baking paper on top). This will ensure it cooks well inside without burning the exterior.
9. Keep in the oven for about 40 - 45 minutes and remove when a knife or skewer inserted comes out clean.
10. Let cool a few minutes before serving.

Notes

• This apple cake is delicious hot or cold.
• Paired with a scoop of cream or vanilla ice cream it becomes an ideal and complete dessert - they go so well together!
• I haven't tried it, but you can add a bit of cinnamon to the batter, and also a pinch of ginger and cardamom. They taste wonderful with roasted apple.
• *If instead of wheat flour you want to use cornstarch (like Maizena) you'll turn it into an equally delicious gluten-free cake (instead of 110 g, add a little less, about 80 g).