Swiss apple cake will change your day!

The Swiss apple cake is a real delight, capable of sweetening even the darkest and most enervated day.

The Swiss apple cake is a variant of the best-known and classic cake with this delicious fruit. It is made with brewer's yeast , does not have a lot of sugar, and is perfect on any occasion: for breakfast, as a snack, or as an excellent ending to main meals.

Don't expect a recipe similar to ours: this apple pie is made up of a leavened base , a layer of apples and an egg-based mixture (which is a bit reminiscent of Parisian flan ) as a "topping".

You can accompany it with whipped cream or a scoop of vanilla ice cream, but even on its own it doesn't have to be eaten!

How to make Swiss apple pie

For the best results of this cake, before using them, leave the dough ingredients at room temperature for at least an hour.

1. Start putting a pan on the heat and pour in the milk, place it on a low heat and heat it slightly .
2. Crumble the brewer's yeast in the warm milk and, using a spoon, dissolve it well. Pour the liquid into a bowl.
3. Also pour two tablespoons of sifted flour and a teaspoon of sugar into the bowl. Mix well until you have a smooth mixture.
4. Cover the bowl with a cloth and place it in the turned off oven, turning on only the internal light so that it gives off a slight heat and let it rise for twenty minutes .
5. In the meantime, pour the rest of the sifted flour into another bowl and add the rest of the sugar, the butter cream cut into small cubes, the eggs and the salt.
6. Pour the dough you left to rise into this bowl and knead well. You must obtain a soft and elastic dough.
7. Cover again with a cloth and leave to rise in the oven with the light on for forty minutes .
8. Take the dough and place it on the work surface. Knead it for a few seconds. Butter and flour a cake pan, eliminating excess flour.
9. Inside, roll out the dough with your hands, which must be about one centimeter thick . Set aside.
10. Preheat the oven to 180°C and meanwhile prepare the filling. Wash the apples, dry them and peel them. Cut them into wedges and remove the cores.
11. Place each wedge on the dough, pressing lightly so that it holds firmly.
12. In a bowl, beat the eggs for the filling , the sugar, the fresh cream and a teaspoon of cinnamon.
13. Pour the egg and cream mixture over the apples and cake. Place the cake pan in the oven and cook for forty minutes.
14. Check the cooking of the pasta with a toothpick test. Remove from the oven and let cool completely.
15. Remove from the cake pan and dust with icing sugar.

If you want to discover apple pie from another country you must try French apple pie .

storage

This recipe can be kept for about 3-4 days in a cool, dry place, under a glass bell jar for desserts which is used to maintain the softness and fragrance of the cake. However, we do not recommend freezing in the freezer.

Riproduzione riservata © - WT