Eki Jikii Apple Cake
Baking and Desserts | Author's cuisine
⏳ Time
40 minutes
🥕 Ingredients
10
🍽️ Servings
12
Description
A slightly more complex recipe that requires both sour cream and butter. Serve the apple cake with ice cream, dusted with powdered sugar. This is how they prepare the apple cake at a popular American restaurant.
Ingredients
- Chicken Egg - 3 pieces
- Sugar - 17.6 oz
- 20% Sour Cream - 7.1 oz
- Wheat Flour - 17.6 oz
- Butter - 7.1 oz
- Apple - 2 lbs
- Activated Baking Soda - 1 tablespoon
- Vanillin - 0.1 oz
- Vanilla Ice Cream - to taste
- Powdered Sugar - to taste
Step by Step guide
Step 1
Beat the eggs with 400 grams of sugar. You need to beat them very well until they turn white.
Step 2
Dissolve the baking soda in the sour cream until it almost comes to a boil. Mix the sour cream with the eggs.
Step 3
Add the sifted flour and vanilla to the sour cream and egg mixture. Incorporate the softened butter of any fat content.
Step 4
Peel the apples and cut them into large wedges. Sprinkle 100 grams of sugar on top and let them sit for 10–20 minutes to release their juices.
Step 5
Line the bottom of the baking dish with parchment paper.
Step 6
Place three-quarters of the apples at the bottom of the baking dish and pour the batter over them. Submerge the remaining apples in the batter.
Step 7
Bake for 25–30 minutes at 356°F. The pie will brown on top, but because the apples release juice, the dough may remain raw in the center. Therefore, the charlotte should be kept at 320°F for an additional 5–10 minutes.
Step 8
Invert the finished charlotte onto a serving plate so that the apples, which were at the bottom, are now on top. Dust with powdered sugar. If the pie has cooled before serving, reheat it and enjoy it with vanilla ice cream.
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