Apple Cake
8 servings
120 minutes
Apple cake is a tender pastry with a rich fruity aroma and a subtle hint of vanilla. This dessert has deep roots in Russian cuisine and evokes cozy family tea times and home warmth. Thinly sliced apples create juicy layers, adding softness and natural sweetness to the cake. The cake has an airy texture due to the right balance of ingredients, while the leavening agent makes it light and porous. Dusting it with powdered sugar makes it perfect with a cup of hot tea or coffee. Suitable for both everyday treats and festive tables, delighting with its simplicity and rich flavor.
1
Prepare all the ingredients. Preheat the oven to 200 degrees.
2
Melt the butter.
- Butter: 30 g
3
Mix sugar, eggs, milk, butter, and vanilla paste in the mixer bowl.
- Sugar: 80 g
- Chicken egg: 3 pieces
- Milk: 150 ml
- Butter: 30 g
- Vanilla bean paste: 1 teaspoon
4
Mix the flour and baking powder separately.
- Wheat flour: 100 g
- Baking powder (raising agent): 1 teaspoon
5
Mix everything together and knead the dough.
- Wheat flour: 100 g
- Sugar: 80 g
- Chicken egg: 3 pieces
- Milk: 150 ml
- Butter: 30 g
- Vanilla bean paste: 1 teaspoon
- Baking powder (raising agent): 1 teaspoon
6
Peel the apples. Cut each in half and remove the seeds.
- Apple: 5 piece
7
Slice the apples thinly on a mandoline: the thinner the slices, the better.
- Apple: 5 piece
8
Place parchment paper in a long cake pan. Pour in some batter and top with a thin layer of apples.
- Apple: 5 piece
- Wheat flour: 100 g
9
Layer all the apples and dough in the mold this way.
- Apple: 5 piece
- Wheat flour: 100 g
10
Reduce the oven temperature to 180 degrees, place the cake in and bake for 35 minutes. Cool the finished apple cake on a rack.
11
Dust with powdered sugar and serve.
- Icing sugar: to taste
