This cake is a childhood memory. I love it. No, it’s not an apple cake like the others. It is the cake we ate on Sundays and that my mum used to do. The secret of this cake is that it is cooked in two times. The paste and the apples are cooked then, after 20 minutes we cover with cream. I guarantee success.
My mother used to do it in a round mold, I did it in a rectangle version simpler to take away and for kids.
To make the cake e, you’ll need:
- 150 grams of flour
- 80 grams of sugar
- Two coffee spoons of baking powder
- A little bit of salt
- 4 big spoons of milk
- 3 big spoons of oil
- 1 egg
- 2 to 3 apples depending on the size
And for the cream:
- 100 grams of sugar
- 80 of salted butter
- 1 egg
Heat the oven up to 320°F and put some butter in the whole mold and cover the sides with breadcrumbs. The breadcrumbs are going to stick to the mold thanks to the butter coat and so the cake won’t stick to the mold.
Peel the apples and cut those is slices.
In a bowl, melt flour, salt, sugar and baking powder. Add the egg, oil and milk. When you have a homogeneous and light paste, put it in a mold, covered but apple slices. Put it in the oven.
When the cake starts cooking, prepare the cream. To do so, mix with sugar, melted butter and egg.
After 20 minutes of cooking, delicately put the cream on the cake, then but the whole thing back in the oven for another 20 minutes.
When you take it out of the oven, take the cake off of the mold and let it cool a little before eating.