Sugar-free Russian Apple Cake

Overview

Another version of Russian apple cake. The reason for selection is simple: there is relatively less flour and more eggs. Correspondingly, Apple’s proportion is even larger. After decisively cutting off the sugar, the sweetness of the entire cake depends entirely on the baked apples and the not too much powdered sugar on the surface. The taste is light, and this little sugar is enough. This time, Guaiguaidi put baking paper on it, and the demoulding was much smoother, and the batter on the edges was no longer badly peeled off. It seems that the whole cake suddenly looks much neater. Full of apples. . .

Tags

• baking
• children
• afternoon tea
• all-purpose flour
• apple
• egg
• cinnamon powder
• powdered sugar

Ingredients

Steps

1. 1 Ingredients: 2 apples, 2 eggs, 45 grams of all-purpose flour, appropriate amount of powdered sugar, appropriate amount of cinnamon powder

   

2. 2 Wash the apples, peel and core them, cut them into small pieces and place them in a mold lined with baking paper.

   

3. 3 Crack the eggs into a large bowl.

   

4. 4 Beat with an electric mixer on low speed until pale in color.

   

5. 5 Sift in flour.

   

6. 6 Mix into a uniform batter.

   

7. 7 Pour evenly over apples.

   

8. 8 Put in the oven, middle layer, heat at 170 degrees, lower heat at 180 degrees, bake for about 50 minutes.

   

9. 9 The surface is burnt and cooked.

   

10. 10 Unmold, remove baking paper, and let cool.

    

11. 11 Mix powdered sugar and cinnamon powder, sift over the surface, cut into cubes and serve.