Apple and crème caramel cake

Name: Apple and crème caramel cake
Ingredients: 3 tablespoons sugar; 4-5 medium apples (about 700 g); 3 eggs; 1 teaspoon vanilla extract; 3 tablespoons sugar; 400 ml milk; 2 eggs; 1 pinch salt; 2 tablespoons sugar; 1 tablespoon oil; 2 tablespoons flour; 1 teaspoon baking powder with saffron

Dessert - Apple and crème caramel cake by Eftimia K. - Recipia

For this apple and crème caramel cake, turn the pan while the caramel is still liquid so it coats the sides. The custard sets beneath an airy sponge, and the apples stay nestled in the caramel. It’s one of my favorites; I serve it in thin slices with coffee. Prep: 20 minutes. Cook: 60-75 minutes. Rest: 60 minutes. Total time: 140-155 minutes. Servings: 6. Approximately 255 kcal and 8 g protein per serving.

Ingredients

For the caramel

3 tablespoons sugar

For the custard

4-5 medium apples (about 700 g)
3 eggs
1 teaspoon vanilla extract
3 tablespoons sugar
400 ml milk

For the sponge

2 eggs
1 pinch salt
2 tablespoons sugar
1 tablespoon oil
2 tablespoons flour
1 teaspoon baking powder with saffron

Preparation

1. In a saucepan that’s also oven-safe, melt 3 tablespoons sugar over medium heat, about 5 minutes, until amber in color. Swirl the pan so the caramel coats the sides too. 2. Peel the apples and cut them into slices. Arrange them over the caramel. 3. Beat 3 eggs with 1 teaspoon vanilla extract and 3 tablespoons sugar, then pour in the milk and stir until smooth. Pour the mixture over the apples. 4. Bake at 180°C in a preheated oven for 30-40 minutes, until the custard is set around the edges. 5. Beat the whites of the 2 eggs with a pinch of salt. Add the sugar and beat until glossy. Beat the yolks with the oil and fold them into the foam, then add the flour mixed with the baking powder with saffron. 6. Pour the sponge batter over the custard and bake at 180°C for another 25-30 minutes, until golden. 7. Leave the cake to cool for 60 minutes, then turn it out onto a serving plate.

Notes

I serve it with black coffee, and it’s easy to cut into thin slices when cold. Choose firm, slightly tart apples that hold their shape in the oven. Very juicy ones can release liquid into the bottom layer, so cut them into slices about 1 cm thick. You’ll need a saucepan about 22 cm across with high sides that can also go in the oven. Take the pan off the heat when the caramel turns amber; if it gets too dark, it can turn bitter. You can replace the apples with 4 firm pears, peeled and sliced. The cake contains eggs, milk and gluten. Keep it covered in the fridge for up to 3 days; the custard stays firmer while cold.