square apple cake
Servings: 4 (up to 8)
ingredients:
- 3 eggs
- 150 g sugar
- 2 sachets vanilla sugar (16 g – about 2 tbsp)
- 75 g butter (melted)
- 150 g all-purpose flour
- 1 tsp ground cinnamon (not heaped) – optional
- 1/2 sachet baking powder (about 1 tsp heaped)
- a pinch of salt
- 100 ml cream (32%)
- 2-3 apples (Boskoop) (about 300 – 350 g after peeling and trimming)
equipment:
- electric handheld mixer
- a square baking tin (20 x 20 cm)
- baking parchment
- cooling rack
how to:
- Melt the butter and set aside. The butter shouldn’t get brown.
- Mix flour, ground cinnamon (optional) and baking powder and set aside.
- Clean, peel and trim the apples. Cut them into thin slices.
- Adjust 2 layers of baking parchment crosswise in the baking tin.Preheat the oven to 160° C fan.
- Mix sugar, vanilla sugar, salt and eggs with the electric handheld mixer (beaters) until foamy.Add melted butter … Add the flour … Add the cream … and mix.
- Pour half of the batter in the baking tin and even the surface. Add 1 layer of apple slices.Pour the rest of the batter on top, even it. Add another layer of apple slices.
- Put the baking tin in the oven for about 35 min. Make the famous test with the wooden pin … If you think it’s not ready add another 5-10 min.
- After about 10 min you may lift the cake out of the baking tin with help of the baking parchment. Let the cake cool down to room temperature on a cooling rack before removing the baking parchment.
Storing:
- You may store the cake (covered) on your kitchen counter for 2-3 days. When storing in the fridge the cake gets more dense.
- Sorry: no experience with freezing.