Russian apple cake

Overview

The Russian apple cake that has been collected for a long time finally fell into reality in this autumn when apples are abundant. This apple-based cake is really a good solution to the problem of apples. The original size is 9 inches, 6 apples. Cut in half to make 6-inch, 3 apples. I have greatly reduced the amount of sugar, because based on my experience with the previous brown sugar apple cake, reducing sugar will suit my slightly sweet taste. In fact, I have always been confused about the prescription that uses pieces as the unit of measurement - what size should 3 apples be? Apple's size is really too big. Among the fruit plates, the largest one weighed more than 300 grams and was dried into the brown sugar apple cake. The rest are all above 200 grams. With such a weight, should it be considered a big apple or a medium apple? Although I was wondering if the apples would be too big, I still picked out three apples. The three lightest ones weighed about 215 grams on average. Do not hesitate to cut them all into small pieces, because there is a sentence in the recipe: This cake mainly eats apples, so it is not recommended to reduce the amount of apples. But still reduced the amount. Because, after all the apple pieces are put into the 6-inch round mold, they have exceeded the height of the mold, although not by much. It was unimaginable that a batter consisting of 62 grams of flour could connect so many apple pieces into a non-loose whole. After a few seconds of hesitation, he decisively removed the weight of an apple. Even so, the apple chunks piled up in the mold still looked full. I was lazy and didn't put baking paper on it, thinking that a non-stick mold would be easier to release. The results after baking proved that this idea was a big mistake. Perhaps because the sugar in the apples was forced out by heat, the outer edge of the entire cake was tightly stuck to the inner wall of the mold. Not only did it take a lot of effort to separate the cake from the inner wall of the mold, but the live bottom of the mold also seemed to be welded to the wall, making it difficult to get out without pulling open the seam. Fortunately, it wasn't too disfigured. Wait until it has cooled before sprinkling it with powdered sugar so it doesn't melt. Wrong! The powdered sugar will eventually melt away because the apples are moist. The thicker the powdered sugar is, the whiter layer will last longer. However, because I didn’t want the too sweet snow-white color, I had no choice but to let it disappear. Later, when I cut the cake and looked at the connecting layers between the apples, I thought: Maybe, there is really no need to remove that apple? . . . .

Tags

• baking
• children
• birthday
• all-purpose flour
• apple
• egg
• white sugar
• cinnamon powder
• powdered sugar

Ingredients

Steps

1. 1 Cake: 2 apples, 1.5 eggs, 25 grams of sugar, 62 grams of all-purpose flour Decoration: appropriate amount of cinnamon powder, appropriate amount of powdered sugar

   

2. 2 Wash the apples, peel and core them, cut into small pieces and place into a 6-inch removable bottom round mold.

   

3. 3 Crack the eggs into a bowl and add sugar.

   

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

   

5. 5 Sift in the flour,

   

6. 6 Mix well.

   

7. 7 Pour evenly over apples.

   

8. 8 Put in the oven, middle layer, heat up and down at 180 degrees, and bake for about 50-60 minutes.

   

9. 9 The apples are browned and taken out of the oven.

   

10. 10 Unmold and let cool.

    

11. 11 Place in a plate, mix icing sugar and cinnamon, sift over the surface, and serve.