Layered apple cake

Make this cake in December when Bertrane apples appear on the market. Greyish green incolour, they are small, firm and acidic.

 

For 8 : 12 Bertrane apple 120g sugar 100g softened butter 3 gros eggs 25g cornflour 1 cake tin 28cm butter for greasing

 

 

 

 

 

 

  

  

 

Préparation:40 min.
Cooking: 45 min.
Resting: overnight.

 

 

• Peel and core the apples. Slice thinly, in a mixer or mandoline. Grease the cake tin
  well and layer in the apple slices, pressing down so they all go in.
• Pre-heat oven to 210°C (fan-assisted).
• In a large bowl, beat the butter and sugar till smooth and homogenous, and add the
  eggs one at a time, beating well between each addition. Finally mix in the cornflour.
• Turn the mixture over the apples and bake for 2mins at 210°, then 20mins at 180°.If
  the top starts to colour too much, cover with tinfoil to prevent it burning.
• Leave overnight at 10 – 15°.
• The cake should easily turn out of the tin onto a rectangular dish, and the layers will
  appear as you cut into it.

 

 

See other Apple recipes.