John Myers
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Faster apple Pie Than Sheet Cake
The perfect faster apple pie than sheet cake recipe with a picture and simple step-by-step instructions.
dough
- 250 g Butter
- 100 g Extra fine sugar
- 5 piece Eggs (size L)
- 500 g Sifted flour
- 1 packet Baking powder
- 50 g Sifted powdered sugar
- 120 ml. Liquid cream
- 120 ml. Milk 3.8%
the content
- 4 piece Apple Breaburn
- 30 ml. Berentzen winter apple liqueur
- 100 g Melted marzipan
- 50 g Sultania
Topping
- 200 g Walnut fresh
- 20 g Sugar coarse
the cream
- 200 ml. Cream 30% fat
- 1 Teaspoon. Vanilla syrup
at Christmas time
- 3 Teaspoon. Cinnamon
Preface
- The list of ingredients looks extremely long – but is completely easy to process
Dough and baking
- For the dough, first mix the butter and sugar together until frothy, then add the eggs. 3 whole and two egg yolks. Put the egg white aside because this is finally lifted under the dough as beaten egg whites.
- Now add flour, baking powder and powdered sugar. Beat for about 3 minutes to a creamy batter by slowly adding the cream or milk. I do it in my food processor.
- Let the dough rest a little and use this time to prepare and cut the apples. I prefer thinner slices for this cake. Let the marzipan melt in a water bath. Put the sultanas and liqueur over the apples. Let it go a little. Finally add the marzipan as well. Now mix this “filling quantity” with the dough.
- Beat the egg whites and fold it in as well.
- Put the dough in a mold greased with baking spray and put it in the oven heated to 180 degrees for 50 minutes. At the end of this baking time, add the walnuts and the coarse sugar to the cake and let it bake for another 10 minutes.
- Put the cream that you have mixed with the vanilla syrup in an ISI and fill it with a cartridge. Now take the apple pie out of the oven and remove it from the mold after cooling it down for a while. Cut into beautiful pieces – add the cream – DONE!
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