Multicooker upside-down apple cake

Name: Multicooker upside-down apple cake
Ingredients: 4 medium apples (600 g); 200 ml water; 1 teaspoon ground cinnamon; 1 teaspoon vanilla extract; 5 tablespoons sugar; 5 medium eggs; 1/4 teaspoon salt; 5 tablespoons sugar; 5 tablespoons flour; 1 packet baking powder (10 g)

Dessert - Multicooker upside-down apple cake by Elvira H. - Recipia

The sugar caramelizes right in the multicooker bowl, under the apples and sponge, for this multicooker upside-down apple cake. The apples soften with cinnamon, and the sponge baked on top ends up underneath after you turn it out, over the sticky layer of caramel. I cut it cold, when the slices hold together better. Prep: 20 minutes. Cook: 60 minutes. Rest: 10 minutes. Total time: 90 minutes. Servings: 8. Approximately 170 kcal and 5 g of protein per serving.

Ingredients

4 medium apples (600 g)
200 ml water
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
5 tablespoons sugar
5 medium eggs
1/4 teaspoon salt
5 tablespoons sugar
5 tablespoons flour
1 packet baking powder (10 g)

Preparation

1. Peel the apples and cut them into small cubes. Put them in the multicooker bowl with 200 ml water, 1/4 teaspoon cinnamon and 1/2 teaspoon vanilla extract. Select the BOIL function for 10 minutes, then take out the apples and drain them well; discard the water. 2. Put 5 tablespoons sugar in the bowl and select the FRY function for 5 minutes, until it melts and turns golden. The liquid sugar darkens quickly, so keep an eye on it towards the end. 3. Separate the egg whites from the yolks. Beat the whites with the salt until they start to stiffen, then gradually add the other 5 tablespoons sugar. Beat until the foam stays in the bowl when you turn it upside down. 4. Add the yolks and the remaining 1/2 teaspoon vanilla extract, mixing slowly. Sift the flour with the baking powder and fold them in with upward and downward strokes, without making circular motions. 5. Arrange the apples over the caramelized sugar and sprinkle the remaining 3/4 teaspoon cinnamon on top. Pour in the sponge batter and level it out. Select the BAKE function at 180 degrees for 45 minutes, until the sponge is golden. 6. Leave the cake to cool for 10 minutes, then turn it out onto a plate.

Notes

Choose firm apples with flesh that won’t fall apart when boiled; mealy ones break into cubes more easily. If there’s still water among them after draining, shake the sieve well, otherwise the base may turn out too wet. The sponge has a texture close to a simple loaf cake, with the apples stuck to the top after turning it out. The cake keeps covered in the fridge for up to 3 days. I serve it with black tea, without whipped cream; it contains gluten and eggs.