Romanian apple cake with poured batter

Name: Romanian apple cake with poured batter
Ingredients: 2 kg apples; 2 tablespoons oil; 150 g sugar; 4 eggs; 18 tablespoons sugar; 18 tablespoons oil; 18 tablespoons milk; 22 tablespoons flour; 1 packet baking powder (10 g); 1 tablespoon powdered sugar

Dessert - Romanian apple cake with poured batter by Vasilica C. - Recipia

Romanian apple cake with poured batter has a thin cake layer baked in two parts, with grated, sautéed apples in the middle. The top browns, while the filling stays soft and slightly tart between the layers, especially if you choose different varieties of apples; the batter, made with milk, eggs and flour, sets into a tender layer. I cut it into small squares and eat it at room temperature. Preparation: 30 minutes. Cooking: 65 minutes. Resting: 90 minutes. Total time: 185 minutes. Servings: 20. Approximately 305 kcal and 3 g protein per serving.

Ingredients

For the filling

2 kg apples
2 tablespoons oil
150 g sugar

For the batter

4 eggs
18 tablespoons sugar
18 tablespoons oil
18 tablespoons milk
22 tablespoons flour
1 packet baking powder (10 g)

To finish

1 tablespoon powdered sugar

Preparation

1. Wash, peel and coarsely grate the apples; this takes about 20 minutes. 2. Put the apples in a saucepan with 2 tablespoons of oil and 150 g of sugar. Cook over medium heat for 25 minutes, stirring from time to time, until softened and the juice has reduced. Leave to cool for 30 minutes, then drain off any remaining juice. 3. Preheat the oven to 180°C. Beat the eggs with 18 tablespoons of sugar, then gradually pour in 18 tablespoons of oil. Mix the flour with the baking powder, warm the milk, then add them to the egg mixture in turns, alternating the milk and flour. Work the batter for about 10 minutes, until smooth. 4. Line the baking pan with parchment paper and pour in half the batter. Bake for 10 minutes at 180°C; the layer will stay thin. 5. Take the pan out, spread the drained apples over the first layer and cover them with the remaining batter. 6. Bake for another 30 minutes at 180°C, until nicely browned on top. Check the batter with a toothpick. 7. Leave the cake to cool for 60 minutes, cut it into portions and dust with powdered sugar.

Notes

Have a slice with black tea; the texture is like apple pie, only the layers are softer. I choose different varieties of apples, some more tart and others sweet, so the filling doesn't taste one-note. Very juicy apples may need another 5 minutes on the heat, until the juice is no longer pooling. If the filling is too wet, the bottom layer can turn soft. A 26 x 39 cm pan keeps the layers thin; in a smaller one, you'll need to bake it longer and keep an eye on the browning. Keep the cake covered in the fridge for no more than 3 days. For a dairy-free version, replace the milk with 270 ml unsweetened soy drink; the batter contains gluten and eggs.