Sounds a little pompous to me but it is what it is.
I'm not sure if apples will get any cheaper this year or maybe ever again, and that is a shame because we enjoy eating apples at our house. Regardless of any political promises (lies) made, I think groceries will only continue to get more expensive and this tasty recipe includes two ingredients that seem to get more expensive each time we buy them. I guess the best thing would be to make this one quickly, before you will need to take out a second mortgage to buy the eggs and apples. God help us if we foolishly discuss using pears.
You know what the French would call this dessert (see title above). The good old USA name is Invisible Apple Slice Cake. In my opinion, it is more like a sliced apple custard than a cake, but regardless, it is a tasty dish and (at the moment) a good investment of three eggs and four apples.
Here is how I make it.
Invisible Apple Cake
Ingredients:
3 eggs,
lightly beaten
2/3 cup
milk, slightly warmed
3
Tablespoons butter, melted
1
teaspoon vanilla extract
1/2 cup
SR flour
1/2 cup
powdered sugar
1/2
teaspoon cinnamon
1/4 tsp
salt
4
apples, (about 2 lbs)
Instructions:
Place eggs and sugar in a large bowl. Whisk or mix them together until the mixture is consistent.
Incorporate the melted butter, milk, salt, and vanilla into the mixture by beating it until it's well combined.
Sift flour, salt and cinnamon into the bowl, then beat the mixture again until it is smooth.
Quarter the apples, remove the core and peel them. Slice them very thin (approximately 1 to 2 mm thick or 1/32"). I did mine on a mandolin. As you slice the apples, add them into the egg and flour mixture in the mixing bowl.
Once all apples are sliced, toss them with the batter in the bowl to ensure they are all coated.
Prepare
the baking dish by spraying it with Pam. Place the coated apple slices into the baking dish, lightly pressing it to eliminate any air pockets,
and smooth out the top.
Pour as much of the egg and flour mixture as possible over the layers of coated apples. in the dish.
Bake 45 minutes at 375 degrees F. Allow it to cool in the dish before serving it, topped with a sprinkle of cinnamon.
When cooled, cut and enjoy.
God Bless you.
4 comments:
That looks delicious. If I keep eating your recipes, I'm going to get fat. Get a couple of chickens for your backyard, Chef Bear. They're cheap to feed and easy to take care of. BTW, my sister has guinea hens and sells their eggs for $5 per dozen.
I tried to order this on Door Dash. Nope!
You do an excellent job with your recipes. Appreciate all the time it takes to make and photograph everything. So easy to follow. Thanks
Question: Was there really a need to weave political commentary (lies, pricing, etc.) into the recipe discussion?
Answer: No.
Post a Comment