Apple Pie

Name: Apple Pie - Flora L.
Ingredients: 500 g flour 500 g sugar 9 tbsp water 8 eggs 8 tbsp oil 1/2 tsp baking soda dissolved in vinegar 1 vanilla sugar cinnamon 1 kg of apples

Dessert - Apple Pie by Flora L. - Recipia

I have made this apple cake so many times that I can prepare it without looking at the recipe. It's quick to make, the ingredients are simple, and the result has a fluffy texture that suits any occasion. The grated and sautéed apples add moisture and flavor, while the batter achieves the right consistency if you follow the steps. It's not complicated, but it does require a bit of organization, especially when separating the egg whites. Quick Info Total time: about 1 hour and 10 minutes Preparation: 25-30 minutes Baking: 35-40 minutes (in two stages) Servings: 12-16 slices, depending on the pan Difficulty: medium (requires multiple mixing and stages) Recipe: homemade apple cake, for any day Ingredients 500 g flour 500 g sugar 9 tablespoons water 8 eggs 8 tablespoons oil half a teaspoon baking soda (activated with a little vinegar) 1 packet vanilla sugar 1 kg apples cinnamon (to taste) Preparation method 1. Peel and grate the apples. Sauté them with cinnamon in a pan until they soften and the liquid reduces. Stir regularly. Once done, let them cool. 2. Separate the eggs. Place the yolks in a bowl and beat them with half of the sugar (250 g) until creamy. Gradually add the 9 tablespoons of water, then the oil and vanilla sugar. Activate the baking soda with a little vinegar and add it here. 3. Beat half of the egg whites (4 out of 8) with the remaining sugar (250 g) until stiff peaks form. Gradually fold in the flour. 4. Combine the yolk mixture with the egg white and flour mixture. Gently mix with a spatula, using an upward motion to avoid deflating the egg whites. 5. Prepare the pan: grease with butter and dust with flour. Pour the batter into the pan, level it, and place it in a preheated oven at medium heat (180°C) for 10-15 minutes, until it starts to set on the surface. 6. Remove the pan and evenly spread the sautéed apples over the first layer. 7. Beat the remaining egg whites (4 out of 8) until stiff and spread the foam over the layer of apples, leveling it carefully. Return to the oven at low heat (160°C, without convection) and bake until a light golden crust forms on top and the egg whites are set, about 25-30 minutes. Check without opening the oven door too often. Why I make this recipe often I choose it because it's easy to prepare with what I have at home, and the apples make the base soft and flavorful. It keeps well for a day or two and is the kind of cake that disappears quickly from the table without needing decorations or syrups. Tips and Variations Tips - If the apples are very juicy, gently squeeze them after sautéing. - To ensure the batter rises and stays fluffy, don’t overmix once the mixtures are combined. - In a standard baking pan, the cake comes out quite tall. Substitutions - You can use either granulated or fine sugar; the type doesn’t matter here. - Baking soda can be replaced with baking powder, but the texture will change slightly. - If you don’t have butter for greasing the pan, oil will work too, but it won’t give that classic cake flavor. Variations - You can add a little grated lemon zest to the yolks for a fresh taste, but it's not mandatory. - Instead of apples, you can try using firm pears, but the texture will be slightly different. Serving Ideas - It can be dusted with powdered sugar after cooling. - Cut into squares or rectangles, it’s great for packing for school or work. Frequently Asked Questions Do I need to cool the apples completely before putting them on the base? Yes, otherwise the base may become soggy from the steam. What happens if I don't separate the egg whites? The mixture won't aerate as well, and the base may turn out denser. What if I don’t have a large pan? You can bake in two smaller pans, but reduce the baking time, or it may dry out. Can I freeze the cake? I don’t recommend it, as the egg white topping will change texture when thawed. Do I need an electric mixer? It helps with whipping the egg whites, but you can also use a whisk if you have the patience. Nutritional Values Estimate for a medium serving (out of 16): approximately 280 kcal Carbohydrates: 50 g Protein: 4 g Fat: 6 g These values are approximate and may vary depending on the portion size and type of ingredients. Storage and Reheating Store in a cool place, covered, for up to 2 days. The egg white topping starts to soften after the first day, but the taste remains good. Reheating is not recommended; serve at room temperature. If you want to keep it longer, cut the cake and wrap each slice in plastic wrap.

Apple Pie

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