Quick 2 apple pie.
The apples They are a fetish ingredient in confectionery, they are used both to fill a puff pastry and to dress the best cake or sweeten empanadas, we will always succeed using apples to enrich our sweets.
You will not have tasted anything richer than my QUICK 2 APPLE CAKE.
And no matter how many apple pies you've made, even the apple tarts with creamseither those apple pies that remind us of cheese cakesThis recipe for today is going to fascinate you because of how quick and successful it is and you will not stop repeating it.
It is also a way of eating fruit forgotten in the fruit bowl because I don't know in your house but in mine, there are always apples because it is a fruit that keeps in good condition for a long time and it is very comfortable to have it on hand at any time.
Watch this recipe on VIDEO
Quick 2 apple tart
1 removable mold of 20 cm
- 2 eggs L
- Pinch of salt
- one teaspoon of sweetener or 50 g of common sugar
- 100 ml milk cow or vegetable
- fifty gram cold melted butter or olive/coconut/sunflower oil
- one teaspoon baker's yeast baking powder
- one teaspoon of vanilla
- 40 gram cornstarch
- 2 peeled apples, sliced and sprinkled with lemon juice to prevent oxidation.
- for the termination
- powdered sugar powdered sugar
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Put all the ingredients (except the apples) in the glass/jug of the blender and blend until you check that they are well integrated.
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Peel the apples, slice them, sprinkle with lemon juice and place them in the mold lined with parchment paper, cover with the crushed liquid mixture.
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Bake in a preheated oven at 180º with heat up and down for approximately 40 minutes or until set.
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Let cool, unmold, cover with icing sugar and serve.
OTHER CAKES YOU CANNOT MISS
Moroccan cuisine is one of the Arab kitchens rich in delicious and delicious dishes. Varieties of the Moroccan table is diverse and attracts you to eat it always. Also, Moroccan cuisine is one of the international cuisines and is famous among many tourists who visit Morocco and fall in love with Moroccan food. This is because Moroccan cuisine has been mixed for years with many other cultures, so we find it varied between Berber, French, Mediterranean and Middle Eastern.
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