Layered apple cake

Name: Layered apple cake
Ingredients: 10 tablespoons water; 10 tablespoons oil; 10 tablespoons sugar; 1 pinch ground cinnamon; 2 tablespoons tomato paste or ketchup; 1 pinch baking soda; 500 g flour; 1 tablespoon oil for the pan; 1.5 kg apples; 3 tablespoons sugar; 2 tablespoons oil; 1 tablespoon ground cinnamon; 3 whole cloves or 1/4 teaspoon ground cloves; 5 tablespoons sugar; 5 tablespoons cocoa; 5 tablespoons water; 50 g butter or margarine

Dessert - Layered apple cake by Giorgiana I. - Recipia

Layered apple cake is usually served for dessert after a meal. Grated apples sit between cinnamon-scented baked layers, covered with a thin layer of cocoa icing. I prefer firm apples that grate into strips and don't get crushed in your hand. Prep: 35 minutes. Cook: 63 minutes. Rest: 4 hours and 10 minutes. Total time: 5 hours and 48 minutes. Servings: 12. Approximately 550 kcal and 5 g protein per serving.

Ingredients

For the layers

10 tablespoons water
10 tablespoons oil
10 tablespoons sugar
1 pinch ground cinnamon
2 tablespoons tomato paste or ketchup
1 pinch baking soda
500 g flour
1 tablespoon oil for the pan

For the filling

1.5 kg apples
3 tablespoons sugar
2 tablespoons oil
1 tablespoon ground cinnamon
3 whole cloves or 1/4 teaspoon ground cloves

For the icing

5 tablespoons sugar
5 tablespoons cocoa
5 tablespoons water
50 g butter or margarine

Preparation

1. Peel and grate the apples. Put them in a saucepan with 3 tablespoons sugar, 2 tablespoons oil, 1 tablespoon cinnamon and the cloves. Cook for 15 minutes, stirring, until softened and no liquid remains in the pan. Leave the filling to cool. 2. In a bowl, mix 10 tablespoons water, 10 tablespoons oil, 10 tablespoons sugar, 1 pinch cinnamon and 2 tablespoons tomato paste or ketchup. Gradually work in the flour and baking soda, then knead until you have a workable dough. Cover and chill for 10 minutes. 3. Divide the dough into 3 portions. Grease the baking pan with 1 tablespoon oil, using it for all the layers. Roll out each piece of dough in the pan and bake the layers one at a time for 15 minutes each at 180°C, until lightly browned around the edges. 4. Place the first layer on a serving plate and spread half the apples over it. Add the second layer and the rest of the apples, then cover with the last layer. 5. Leave the cake at room temperature for at least 4 hours, not in the refrigerator. 6. Put 5 tablespoons sugar, 5 tablespoons cocoa and 5 tablespoons water in a small saucepan. Stir and simmer over low heat for 3 minutes. Add 50 g butter or margarine and stir until melted. Take the pan off the heat, leave the icing to cool, then pour it over the cake.

Notes

I got the recipe from my mother, who used to make it for me when I was little; in the icing, 50 g butter can be replaced with the same amount of margarine, and the layers contain gluten. Cut the cake into squares and serve with black tea. Tart, firm apples keep their flavor after cooking, while very juicy ones may need a few extra minutes on the heat. For a round pan, a 20 cm one makes smaller layers than an oven tray. Keep it covered in the refrigerator for up to 3 days.