Apple cake
by Inge Mersseman
Ingredients
- cake batter
- cooked apple segments
- glaze
Preparation
Cake batter, 4 little cake molds
- 5 eggs
- 350 g sugar
- Pinch of salt
- 150 g whipping cream
- 80 g broyage pure
- 200 g melted butter
- 300 g flour
- 10 g baking powder
mix the eggs, whipping cream, salt, broyage and the butter together until you get a smooth fluid mixture
sieve the baking powder and the flour together and whisk gently into the smooth fluid mixture, stir for a few minutes until the mixture thickens
grease the molds with butter
Apple segments
Place the frozen apple segments side by side on a baking sheet, sprinkle them with brown sugar and leave them bake for 20 minutes in a preheated oven of 180°C. After 20 minutes, take them out of the oven to cool before assembling the cake.
Finishing
divide the mixture into the 4 molds
cover the mixture with enough of the cooled apple segments
bake for ± 30 min in a preheated oven of 180°C
to make sure the cake is done, take a knife and test if the batter sticks to the knife. If the batter does not stick to the knife, the cake is done.
take the cake out of the oven, leave it rest for about 10 minutes, take it out of the mold and put it on a griddle to cool down
bring the glaze to a boil and apply a thin layer to the cake with a brush
