Apple Pancake Cake
Baking and Desserts | Russian cuisine
⏳ Time
40 minutes + 40 minutes
🥕 Ingredients
10
🍽️ Servings
8
Description
The prototype of this cake is a Corsican one made with chestnut pancakes. However, in our region, it's easier to make it with wheat flour, since chestnut flour is hard to find.
Ingredients
- Wheat Flour - 7.1 oz
- Chicken Egg - 2 pieces
- Pickled Apples - 12 pieces
- Cognac - 3 fl oz
- Milk - 13 fl oz
- Sugar - 10½ spoons
- Butter - 9.2 oz
- Sparkling water - 2 fl oz
- Olive Oil - 1 tablespoon
- Salt - a pinch
Step by Step guide
Step 1
For the batter, sift the flour through a fine sieve. Whisk the eggs. Add half a tablespoon of sugar, salt, and pour in room temperature milk. If you prefer lighter pancakes, you can replace half of the milk with water, such as sparkling water.
Step 2
Pour the resulting mixture into the flour, mix well, and then add half a tablespoon of melted butter in a thin stream. Let the dough rest for a couple of hours at room temperature. Just before frying, dilute it with sparkling water (50–70 ml) to achieve the desired consistency. Fry twelve small, thin pancakes in refined olive oil, stack them up, and cover with a towel to keep them warm.
Step 3
Cut off the ends of the apples (small, sweet ones are needed) and set them aside. Place the apples cut side down on a cutting board and core them — the easiest way to do this is with a specialized corer.
Step 4
Lay the fruits on their side and slice them into thin, even rings. Brush the rings with brandy on both sides and allow it to soak in. If the apples are very sweet, you can also sprinkle them with lemon juice.
Step 5
In a large, flat skillet, melt 25 grams of butter over medium heat. Add a tablespoon of sugar (or powdered sugar) and, using a wooden or silicone spatula, stir quickly until a liquid caramel forms.
Step 6
Place the apple slices in the skillet and cook for one minute on each side. They should become soft but not break apart. For each subsequent batch, melt the same amount of butter and caramelize the same amount of sugar again.
Step 7
Layer the caramelized apples on top of a pancake, then place another pancake on top, followed by more apples, and repeat until all the pancakes are used. Finish with a layer of caramelized apple slices on top.
Step 8
Once the cake has cooled, place it in the refrigerator for 24 hours. A couple of hours before serving, take it out and allow it to come to room temperature.
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