To prepare a delicious apple dessert, we start by peeling the apples, selecting the most suitable varieties for pie. We slice the apples as thinly as possible if we opt for crisper apples, such as tart ones, or slightly thicker for sweeter ones. These slices will be generously sprinkled with cinnamon, which will give them a warm and comforting aroma.
We prepare a baking tray by greasing it with a thin layer of fat, then sprinkling breadcrumbs or flour, or for a simpler option, lining it with parchment paper, ensuring that our dessert can be easily removed after baking.
In a bowl, we mix an egg with sugar, using a spoon or a mixer, until we obtain a smooth and fluffy mixture. Next, we add the flour, which should be sifted, along with the baking powder, mixing gently to ensure we do not form lumps.
Once the dry ingredients are well incorporated, we add the rum, which will bring a note of flavor, and enough milk to achieve a semi-liquid batter, slightly thicker than that for pancakes. It is important to obtain the right texture that will allow the apple slices to integrate perfectly into the mixture.
In the bowl with the batter, we carefully add the cinnamon apple slices and gently mix them to ensure they are well coated without breaking them. Then, we pour the mixture into the prepared tray, sprinkling a little sugar on top, which will caramelize during baking, providing a golden and crispy crust.
The dessert bakes in a preheated oven at 175-180 °C for at least 45 minutes. It is essential that the entire surface is well baked and dry, including the center, to ensure that it does not remain liquid. A simple method to check is to take the tray out of the oven and gently press the surface of the dessert with a finger. If it feels firm and is no longer soft, then it is ready. Finally, the dessert will cool slightly before being served, and the flavors will be even more intense, ready to delight the senses.
We prepare a baking tray by greasing it with a thin layer of fat, then sprinkling breadcrumbs or flour, or for a simpler option, lining it with parchment paper, ensuring that our dessert can be easily removed after baking.
In a bowl, we mix an egg with sugar, using a spoon or a mixer, until we obtain a smooth and fluffy mixture. Next, we add the flour, which should be sifted, along with the baking powder, mixing gently to ensure we do not form lumps.
Once the dry ingredients are well incorporated, we add the rum, which will bring a note of flavor, and enough milk to achieve a semi-liquid batter, slightly thicker than that for pancakes. It is important to obtain the right texture that will allow the apple slices to integrate perfectly into the mixture.
In the bowl with the batter, we carefully add the cinnamon apple slices and gently mix them to ensure they are well coated without breaking them. Then, we pour the mixture into the prepared tray, sprinkling a little sugar on top, which will caramelize during baking, providing a golden and crispy crust.
The dessert bakes in a preheated oven at 175-180 °C for at least 45 minutes. It is essential that the entire surface is well baked and dry, including the center, to ensure that it does not remain liquid. A simple method to check is to take the tray out of the oven and gently press the surface of the dessert with a finger. If it feels firm and is no longer soft, then it is ready. Finally, the dessert will cool slightly before being served, and the flavors will be even more intense, ready to delight the senses.
Ingredients
For a 24 cm diameter tray: 3 apples, 1/2 teaspoon of cinnamon, 150 g flour, 1 packet of baking powder, 1 egg, 100 g sugar (I put less), + sugar for sprinkling on top, 1/2 glass of rum (I added a few drops of rum essence), milk as needed.