Cookie and apple cake

Name: Cookie and apple cake - Narcisa E.
Ingredients: 3 large eggs (L) 7 tablespoons granulated sugar 100 g honey biscuits 1 tablespoon cocoa 2 tablespoons flour 1 sliced apple 1 tablespoon oil a pinch of salt

Dessert - Cookie and apple cake by Narcisa E. - Recipia

When I picked up my child from kindergarten one day, they immediately told me they wanted to make a cake. Usually, when I cook, they are always around with all sorts of ideas, so I wasn't surprised. We stopped by the store for eggs, and at their insistence, we also picked up a pack of honey biscuits. I thought they wanted them for a snack, but when we got home, they explained that we needed them for the cake. I quickly improvised with what I had on hand, and we ended up with a simple dessert featuring a fluffy base, pieces of biscuits, and slices of apple. Quick Info Total time: approx. 35 minutes Preparation time: 10-15 minutes Baking time: 20 minutes Servings: 6-8 slices (26 cm tart pan) Difficulty: easy Recipe type: quick homemade cake, everyday dessert Ingredients 3 large eggs (size L) 7 tablespoons granulated sugar 100 g honey biscuits 1 tablespoon cocoa powder 2 tablespoons flour 1 apple (sliced thinly) 1 tablespoon oil a pinch of salt Instructions 1. Preheat the oven to 180°C (350°F) and let it heat up. 2. Crack the eggs and separate the egg whites from the yolks into two bowls. 3. Beat the egg whites with a pinch of salt until frothy. Add 2 tablespoons of sugar and mix until light in color and increased in volume. 4. Continue beating the egg whites, gradually adding the remaining sugar. Mix until you achieve a firm, glossy meringue where the sugar has completely dissolved. 5. Gently mix the yolks with the tablespoon of oil, then fold the egg white foam into the yolks. Use a spatula and make wide motions to avoid deflating the mixture. 6. Sift the flour and cocoa powder directly over the mixture. Add the crushed biscuits (I break them between my fingers, not too finely). Gently mix everything just until combined. 7. Prepare the pan with parchment paper. Pour the mixture in and smooth it out. Arrange the apple slices on top. 8. Place the pan in the preheated oven on the middle rack. Bake for about 20 minutes, or until a toothpick comes out clean. The cake should feel slightly firm to the touch. 9. Remove the pan and let the cake cool for a few minutes before slicing. Why I make this recipe often It's the kind of cake I can whip up quickly when I have eggs, leftover biscuits, and a few apples. It doesn't require complicated ingredients and is suitable for any time of day. The base remains fluffy, while the biscuits and apples add texture and flavor. I can easily prepare it with my child. Tips and Variations Tips Do not overmix the batter after adding the flour and cocoa; just gently fold with a spatula. If the biscuits are very dry or hard, you can crush them finer. Choose apples that are not too juicy, so they don't make the base too soggy. Use a well-lined pan with parchment paper to prevent sticking. Substitutions Honey biscuits can be replaced with plain biscuits, Petit Beurre, or digestive biscuits. The final taste will be slightly different, but the texture will remain good. If you don't have cocoa powder, you can omit it, but the cake will be lighter in color. The oil in the yolks can be replaced with melted butter, but at the given amount, it won't significantly change the taste. Variations You can add chopped nuts or raisins along with the biscuits. A little cinnamon can be sprinkled over the apples if you like. If you have pears or plums, they work just as well instead of apples. Serving Ideas It can be enjoyed plain, with coffee or tea. You can dust it with powdered sugar once it cools. A few tablespoons of yogurt or sour cream can be added for a creamy contrast. Frequently Asked Questions Can I use gluten-free biscuits? Yes, gluten-free biscuits work, but the texture may be a bit crumbly. The rest of the recipe does not need to be changed. Can I make the cake with other fruits? Yes, any fruit that isn’t too juicy (pears, apricots, plums) can be used instead of apples. Slice them thinly to ensure they bake quickly. What if I don't have a mixer? Can I beat the egg whites by hand? You can use a whisk, but it will take longer. The important thing is to achieve a firm foam. What should I do if the center of the cake remains too wet? Leave it in the oven for another 5 minutes and test again with a toothpick. Do not open the oven before 15 minutes. Can I use brown sugar? You can, but it will slightly color the base and give a different, slightly caramelized flavor. Nutritional Values Estimate per serving (out of 8): Calories: approximately 180 kcal Carbohydrates: 32 g Protein: 4 g Fat: 4 g Values are approximate and may vary depending on the type of biscuits and the size of the eggs used. It’s a lighter cake compared to those made with butter or a lot of flour. Storage and Reheating It keeps well at room temperature, covered, for 1-2 days. If it's very hot, it's better to store it in the fridge. I do not recommend reheating in the microwave, as the base can become rubbery. It’s best enjoyed fresh or at room temperature.

Preparation

1. Preheat the oven to 180 degrees Celsius. 2. Separate the egg whites from the yolks. 3. Whip the egg whites with 2 tablespoons of sugar until they increase in volume and lighten in color. 4. Mix the egg whites with a pinch of salt until the foam forms soft peaks. Add the remaining sugar and mix until the foam is glossy and the sugar is completely dissolved. 5. Carefully fold the whipped egg whites into the beaten yolks using a spatula with 2-3 circular motions. 6. Sift the flour and cocoa into the mixture, add the crushed biscuits and mix with the spatula until incorporated. 7. Pour the mixture into a baking tray lined with parchment paper (I used a tart pan with a diameter of 26 cm), place the apple slices on top and bake in the oven for 20 minutes, or until a toothpick comes out clean. Enjoy your meal!

Cookie and apple cake

Preparation

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