Apple pie "Amber cake" from Lyudochka-lappl1 in Tortilla Chef 118000 Princess

[lappl1]

Apple pie "Amber cake" from Lyudochka-lappl1 in Tortilla Chef 118000 Princess

Category: Bakery products

Ingredients
Sour apples	4 medium pieces
Sugar	1 tbsp.
Butter	50gr
Eggs	2 pcs
Flour	0.5 tbsp.
Baking powder	0.5 tsp
Vanillin or cinnamon	Option

Cooking method

• Today I found an awesome recipe on our Bread Maker! I strongly advise you to try it, it is very tasty, tender and beautiful!
• Apple pie "Amber cake" from Lyudochka-lappl1:
• "Amber cake" apple from T. L. Tolstoy
• She adapted it to our beloved Tortilla Chef 118000 Princess and decided to put it in a separate recipe so that she would not get lost, it turns out very simple and delicious!
• I just had sour apples, I don't know what kind. Got it on the cheap, box, 10 rubles / kg
• 
• In the original it was indicated that it is better to take Antonovka
• Two years ago I bought an apple peeler, an apple cutter, it turned out to be such a cool thing! And she took an inexpensive one, not Isidri for 2 tons, but Chinese, rubles for 600. I chose the 3-in-1 mode - at the same time I cleaned the skin, cut out the middle and cut it into a spiral. I cut the spiral across, it turned out half rings
• 
• By the way, I didn't throw away the skin and the middle, but added it to the compote!
• I baked for the first time, I was afraid that it would burn, and put the parchment on the bottom. Pieces of butter on it, then put apples to the brim
• 
• Top with half the sugar. You can do it with cinnamon, it goes well with apples!
• 
• Top with a grill net. I bought this net especially for Tortilla, cut it to the size of the pan. It helps a lot if I fry something big that can rest against the top cover!
• 
• Then 3 * mode, 20 minutes with the lid closed
• While the apples are baking, make the dough. Beat eggs with the second half of the sugar. I did it with a hand whisk, it worked fine. Then add flour and baking powder, mix well.
• At this time, the apples were ready. About "we have decreased by almost half
• 
• Put the dough on top
• 
• Again 3 * mode, 20 minutes with the lid closed. We open, we see:
• 
• The dough has risen and rested against the top lid, but not burnt. We check the readiness with a dry toothpick.
• Let it cool right in the Chef.
• Next, turn over onto a dish, kick everyone out of the room, close the door with a key and enjoy!
• 
• The amazing combination of sour, like confiture juicy apple slices and sweet tender dough fascinates the taste, and transparent, really like amber slices delight the eye! I premeditated myself to the point that I didn’t notice I had half a pie!

Note

Now the apple season has just started, it turns out very tasty from sour apples. I advise everyone to cook this!
By the way, next time I will try the oven without parchment, because I turned it over on purpose to check how things were going. Everything was fine, nothing burnt, nothing stuck

[Svetochka]

Svetochka, I continue to admire The pie is beautiful, really "amber" turned out Mastery of execution (both the cake and the recipe) - the highest score Even the mood has risen What are you and the Princess-Assistant fellows
"The goals are set, the tasks are clear. Forward, comrades!"
Let's follow the pattern

Svetochka, I continue to admire

And I never cease to admire you! There are always so many ideas, such delicious photos!

[Sveta]

Sveta, Crazy beauty !!!
if you can link to a trick for apples in drugs.

by the way, I continue to cook borscht only according to your recipe

[Mirabel]

I continue to cook borscht only according to your recipe

Mirabel, Vika, thank you very much for your feedback! To me on you!
As for the apple peeler - follow the link, I wrote there about my model, with photos and comments
My favorite helpers when preparing for the winter # 71

Yesterday I baked this cake, and I went to visit with it. The cake is beautiful and aromatic. I baked in the oven in a 22 cm frying pan with a detachable handle. The cake is of medium height. You can also use a 26 cm form. The baking is strictly according to the recipe, only there was 40 grams of butter instead of 50 grams, the butter was enough, next time I will try on 35 grams. Only for our taste, the pie is very sweet, henceforth I will lay less sugar, I will, according to the classics, 60% of the weight of eggs per dough and plus 2 tablespoons of granulated sugar for sprinkling apple slices at the beginning of baking the pie. The aroma and appearance of the cake is gorgeous, it's easy to bake, and yes, I didn't peel apples from the skin.

Delicious cake, very clean and tasty. At first it seemed that the fill was not enough. But no, in the end everything is fine.

[Creamy]

Creamy, yes, in the original recipe, the skins were not peeled. But it seemed to me that without the skin there would be an even more tender pie.
krol, I also really liked the recipe for its simplicity, taste and beauty!

Today I tried to bake without parchment, it turned out great, flew out at once!
True, the pie turned out to be some kind of thin ... In the evening I saw on the table a spoon with baking powder poured into it! Here I am a bastard, I forgot to put it in the pie!