Get your kitchen machines out of your shelves. Again there is a delicious cake, which has to be baked.
An apple pie is a very fine thing. Everyone likes apple pie. Always. You meet every taste.
For this double-decker apple pie, you need (probably not quite 😉) 4 apples. An apple layer is between two layers of dough inside the cake. The second apple layer comes on top of the cake batter. Fully loaded with juicy sweet fruits, the cake truly deserves the name apple pie.
The dough all around is really fluffy, soft and the apples go very well with a fine hint of vanilla and rum (or calvados).
Instead of rum or Calvados, you can also use apple juice for an alcohol-free version.
Recipe (cake pan ∅ 24 cm):
2 tbsp corn starch
½ pack of baking powder (=2 tsp)
130g plant-based butter, room temperature
100g plant-based yogurt, room temperature
3 tsp vanilla extract
1 pinch salt
2 tsp powdered sugar
3 tbsp rum, calvados, apple juice
Baking: 180°Celsius, 50 minutes
Mix up the butter and the sugar until it gets foamy.
Spread the cake pan with some plant-based butter and with some flour.
In the meantime, wash the apples and cut them into wedges. Squeeze the lemon and mix its juice with the apple wedges.
Stir the flour, baking powder, corn starch, and the salt up.
If the butter is foamy, add the vanilla extract. Then mix in the rum slowly.
Pour half of the dough evenly into the mold. Spread the first layer of apple slices on top. Then spread the remaining dough carefully and evenly. Distribute the remaining apple slices on the second layer of dough.
Sprinkle powdered sugar over these apple wedges through a strainer.
Put the cake in the oven and bake it for 50 minutes. Take a look at the cake after 40 minutes: if the apples start to get too dark, cover the cake for the last 8 to 10 minutes, for example with aluminum foil (You don’t have to throw it away after you used it. You can fold it up and use it for another opportunity.)
Take the finished cake out of the oven and let it cool down. Before serving it, dust the cake with a teaspoon powdered sugar preferably through a sieve.
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