gâteau invisible
| #gâteau | |
| apple | 800g |
| egg | 2 |
| milk | 10cl |
| flour | 70g |
| sugar | 50g |
| melted butter | 20g |
| yeast | 1 satchel |
| vanilla flavor | 1 tbsp |
| cinnamon powder | tiny pinch |
| salt | tiny pinch |
| #cream caramel with salt butter | |
| sugar | 80g |
| half-salt butter | 40g |
| liquid cream | 10g |
preheat the oven to 200 c. sieve flour, baking powder, cinnamon and salt together. beat the eggs with sugar until the mixture foams and whitens. add butter, milk and vanilla. whip. add flour mixture gradually without stopping beating.
slice apple finely, pour into the dough in step 1 without stirring so that they'll imbibe well of the dough.
butter and flour a 20cm diameter pan. pour the content in step 2. smooth well with the back of spoon. bake for 35 min at 200c.
cool and unmold, serve with caramel cream with salted butter.
sugar in the saucepan heat over medium heat. it takes about 3min to dissolve. use another pan to heat the liquid cream and set aside. as soon as the sugar transformed into caramel, remove the pan from heat and gently add small portion of cream into it. stir thoroughly then gradually pour the rest in. keep stirring while adding butter. stir them well together and pour the mixture onto your cake.
slice the apple as thin as possible
some layers of almond slices with icing sugar also go well with cake invisible.
