This recipe is from my childhood! The apple pie is very easy and fast to cook! It can be made with different fruits inside or used like a basic biscuit for different cakes.
- Eggs – 4
- Sugar – 1 cup (~ 200 g)
- Vanilla sugar – 1 tsp
- Flour – 1 cup (~150 g) + for dusting
- Baking powder – 1 tsp
- Apples – 1
- Butter – for greasing (~1 tsp)
For Chocolate Topping:
- Chocolate – 100 g
- Milk – 100 ml
- Butter – 50 g
1. Preheat the oven to 180˚C/ 355˚F.
2. Beat the sugar, the vanilla sugar and the eggs with a mixer until very light and fluffy.
3. Sift flour and baking powder.
4. Add the dry ingredients (in small portions to avoid lumps) to the eggs mix. Stir it with a mixer, spatula or with a whisk all together well.
5. Peel, remove the pith and cut the apple into thin slices.
6. Grease 25 cm (or a bit bigger) cake-tin with butter and dust lightly with flour (or use silicone form).
7. Pour half of pastry to the cake tin, put apples in the thin lower and pour the rest of the pastry over the apples.
8. Bake in the oven (middle shelf) for 30-35 min.
1. Don’t open the oven first 30 min, otherwise cake will not grow up.
Insert a toothpick into the middle of the cake after 30-35 min – if it comes out clean and dry the cake is ready, if not – just bake for a further 5 min.
2. I have also smaller cake tin which is 20 sm. If I bake in it, I take half of all the ingredients. On the photo you can see the pie, which was cooked in the small (20 sm) baking dish.
- Chop chocolate into a glass or metal bowl.
- Add milk and put it on the top of the pot with boiling water (I usually call it water bath). Check, that bowl with chocolate is not touching the water! It’s important! Otherwise chocolate might be burn! Stir mix all the time.
- When chocolate have melt completely remove from the water bath, and add the butter. Mix all together well. That’s it!
- Cover the entire surface of the cake. Leave to harden a bit at the room temperature for around 1 hour.