apple layer cake
The most moist and aesthetic, this apple layer cake (apple mille-feuille or apple layer cake ) leaves no one indifferent. It looks like a sponge cake on the outside but inside there are layers and 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 is highly recommended to have on hand to prepare this recipe is a kitchen mandolin or a food processor , to cut the apple very finely and uniformly. And a tall rectangular mould: I adore the Revol one, because it is made of authentic French porcelain that has no pores at all, because of its elegance, because of its ideal size for making sponge cakes, tarts, plum cakes and pâtés... and because it comes with lid, a great plus!
A perfect dessert, an ideal cake to accompany the morning and a sinless sweetness for coffee time. When will you take it?
Rectangular mold with Revol lid , Bérard olive wood board and Emile Henry ceramic plate
- 90g cane sugar
- 110 ml of milk
- 2 large eggs, room temperature
- 1 tbsp (15 grams) unsalted butter, melted
- 1 tsp (5 grams) dry chemical yeast
- 1 tbsp maple syrup
- 1 pinch of salt
- 1 tsp vanilla extract
- 110g all-purpose wheat flour*, sifted
- 6 Golden apples (about 900 g)
- sliced almonds
- (Optional) 1 tsp cinnamon
- 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, undo them by crushing them with a fork or with the mixer. You will get a very liquid mixture. Booking.
- Peel the apples, cut them in half and remove the core. If required, 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 disk of the Magimix processor ), or if not, slice them with a mandoline.
- Go incorporating the cut apple in the mixture that you have prepared, to prevent them from oxidizing.
- Once all the apples have been cut, mix them well so that they are impregnated with the dough.
- Prepare the mold: grease a tall rectangular or plum cake mold with butter (such as the Revol rectangular terrine ), and place a strip of baking paper on the bottom, protruding from each end (as shown in the photos). Thus, even though the mold unmolds, you will not need to turn it (just by pulling on the ends you will be able to extract the cake, without the almonds falling out and ensuring a good presentation).
- Start incorporating the apple layers. Try to choose large apple cuts from the start, and start distributing them on 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.
- Leave a couple of minutes for it to settle and add the sliced almonds, either on the edges or all over the top.
- Incorporate in the middle part of the oven, preheated to 180 ºC. If you have a lid, cover it (if not, have some aluminum or oven paper on top). This way you will ensure that it cooks well from the inside, without burning the outside.
- Keep in the oven for about 40 - 45 minutes and remove from the oven when done after inserting a knife or toothpick.
- Let cool for a few minutes before drinking.
- This apple pie is delicious hot and cold.
- Accompanied by a ball of cream or vanilla, it becomes an ideal and complete dessert - They marry so well!
- I haven't, but you can add a bit of cinnamon to the mix, and a pinch of ginger and cardamom as well. 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.
Hola Juan, calor arriba y abajo, la bandeja centrada en altura.
Gracias y un saludo, espero que la disfrutéis
¿En el horno, calor arriba y abajo o solo abajo? muchas gracias
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
Se puede congelar e ir descongelando para consumir?
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.
Hola Claudia, no dispongo de sirope de arce porque en casa no gusta demasiado, es posible sustituirlo por otro edulcorante?
Gracias y felices fiestas.