Apple cake

Name: Apple cake
Ingredients: 1 kg apples; 6 tablespoons granulated sugar; 1 tablespoon ground cinnamon; 1 sachet (8 g) vanilla sugar; 3 tablespoons semolina; 2 eggs; 4 tablespoons granulated sugar; 1/4 teaspoon salt; 4 tablespoons oil; 4 tablespoons milk; 1 sachet (8 g) vanilla sugar; 300 g flour; 5 g baking powder; 1 tablespoon granulated sugar

Dessert - Apple cake by Agripina F. - Recipia

Apple cake is served after a meal, cut into squares; grated apples sit between two layers of golden-brown dough. I learned it from my mother: the apples are layered with sugar, cinnamon and semolina between the layers of dough, and I choose firm fruit that is easy to grate so it doesn't get crushed while I'm preparing it. Prep: 25 minutes. Cook: 40 minutes. Rest: 60 minutes. Total time: 125 minutes. Servings: 12. Approximately 250 kcal and 4 g protein per serving.

Ingredients

For the filling

1 kg apples
6 tablespoons granulated sugar
1 tablespoon ground cinnamon
1 sachet (8 g) vanilla sugar
3 tablespoons semolina

For the batter

2 eggs
4 tablespoons granulated sugar
1/4 teaspoon salt
4 tablespoons oil
4 tablespoons milk
1 sachet (8 g) vanilla sugar
300 g flour
5 g baking powder

For the top

1 tablespoon granulated sugar

Preparation

1. Peel and core the apples, then grate them. Mix them with 6 tablespoons granulated sugar, the cinnamon, 1 sachet of vanilla sugar and the semolina. 2. Beat the eggs with 4 tablespoons granulated sugar and 1 sachet of vanilla sugar until the sugar dissolves. Add the salt, oil and milk, then mix in the flour and baking powder until you have a smooth batter. 3. Line a pan about 20 × 30 cm with baking paper. Pour in half the batter, spread the apples on top and cover with the remaining batter. Prick the surface here and there with a fork and sprinkle with 1 tablespoon granulated sugar. 4. Bake the cake for 40 minutes in an oven preheated to 180 °C, until nicely golden. 5. Leave it to cool in the pan for about 60 minutes before cutting it.

Notes

Don't squeeze the apples; the semolina absorbs the juice as it bakes, so the filling won't be watery. Firm, slightly tart apples grate more cleanly than mealy ones, which break down quickly. Mixing the eggs with the sugar is the step many people rush; undissolved crystals can be felt in the batter. A pan about 20 × 30 cm keeps the layers at a suitable thickness; in a much smaller one, the middle may need more time. Once cool, keep the cake covered in the fridge and eat it within 3 days. The flour and semolina contain gluten, and the batter has eggs; you can serve it plain, with black tea.