GâTEAU INVISIBLE (INVISIBLE APPLE CAKE) RECIPE BY TASTY
Here's what you need: apple, eggs, sugar, milk, butter, all-purpose flour, sliced almond, sugar, butter, heavy cream
Provided by Rie McClenny
Categories Desserts
Yield 5 servings
Number Of Ingredients 10
Steps:
- Make the Gâteau Invisible: Peel the apples and remove the cores. Slice them very thinly.
- Preheat the oven to 350˚F (180˚C).
- In a medium bowl, whisk the eggs and sugar until pale. Add the milk and melted butter and mix well.
- Sift in the flour and combine. Add the sliced apples. Using a rubber spatula, coat the apples well with the batter.
- Spoon the apples into a parchment paper-lined loaf pan, then pour over the remaining batter. Top with sliced almonds.
- Bake for 40 minutes. Cover with a foil and bake another 10 minutes.
- Let cool, then remove the cake from the pan.
- Make the butter caramel sauce. In a microwave-safe bowl, add the sugar and butter. Microwave 2 minutes or until sugar turns dark brown. Using oven mitts, very carefully take the bowl from the microwave. The bowl and sugar will be extremely hot so be careful when you are handling them.
- Immediately add the cream and whisk well with a metal spoon or whisk (this will splatter a bit, but keep stirring!).
- Pour the caramel over the cake and serve.
- Enjoy!
Nutrition Facts : Calories 454 calories, Carbohydrate 71 grams, Fat 18 grams, Fiber 4 grams, Protein 7 grams, Sugar 48 grams
APPLE GATEAU
Though gateau is French for "cake," this recipe -- a sweet, tart variation on traditional layer cake -- is made without eggs or flour, from renowned chef Anne Willan.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 7
Steps:
- Heat oven to 175 degrees. Generously butter a 1 1/2-quart tall souffle dish and a wide strip of parchment paper to form a collar extending at least 3 inches above the rim of the dish. Press the buttered side of the collar against the inside of the dish. Chill until butter is set and the paper sticks to the dish.
- To extract zest from the skins of the oranges, rub them with sugar cubes so that the cubes soften and turn bright orange. Wrap cubes in plastic wrap, and crush them with a rolling pin.
- Set an apple half, cut side down, on a board and cut it crosswise into the thinnest possible slices, about 1/8 inch thick. Alternately, slice apple halves using a mandoline. Sprinkle bottom of souffle dish with sugar. Arrange a layer of apple slices in a floral pattern in the bottom of the souffle dish. Top this first layer of apple with more apples slices arranged across the others like ripples in a pond. (This crossed pattern of slices ensures that the cake holds together when unmolded.) Sprinkle the second layer with sugar. Continue filling souffle dish until apples, held in place by the paper collar, extend at least 3 inches above the rim. (They will shrink down into the souffle dish during baking.) Cover them with a round of parchment paper. Top with a small stack of plates slightly smaller than the souffle dish to seal and weigh down apples.
- Bake until apples are much reduced and meltingly soft when pierced with a skewer, 12 to 14 hours. Tear off the top of the paper collar, and let cake cool to room temperature.
- Combine mascarpone and yogurt in a small bowl. Unmold cake onto a warm platter. The top should be lightly caramelized with a little syrupy juice running down the sides. Serve warm, with caramel sauce and mascarpone-yogurt combination.
HOMEMADE APPLE CAKE
This delicious Homemade Apple Cake gives you made-from-scratch bragging rights, while you throw it together in three easy steps. Cinnamon, apples and walnuts are brought together for a warm, spiced fall treat served up with a scoop of vanilla ice cream. This will be a family fall favorite in even less time than it takes to make it.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 9-inch round cake pan with baking spray with flour.
- In large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time. Stir in vanilla, flour, baking soda, cinnamon and salt. Stir in apples and walnuts. Spoon into pan.
- Bake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool 10 minutes longer. Serve warm with ice cream.
Nutrition Facts : Calories 490, Carbohydrate 60 g, Cholesterol 115 mg, Fat 5, Fiber 2 g, Protein 7 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 39 g, TransFat 1/2 g
EASY APPLE CAKE
After testing many apple cake recipes with fresh apples, this old-fashioned cake is moist, dense and down-home delicious. Even better, it 's quick to fix and, served warm with whipped cream or a dollop of frozen custard, one of my family's very favorite recipes for decades. -Sherry Ashenfelter, Waterville, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 20 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, baking powder, salt, cinnamon and baking soda; gradually beat into sugar mixture until blended. Fold in apples and walnuts., Transfer to a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 35-45 minutes. Cool on a wire rack. Serve with whipped topping.
Nutrition Facts : Calories 278 calories, Fat 16g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 169mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
THE APPLE LADY'S APPLE CAKE (GATEAU AUX POMMES DE LA REINE DES POMMES)
Steps:
- Preheat the oven to 400 degrees F.
- Butter a 9-inch springform pan and set it aside.
- In a large bowl, combine the flour, sugar, baking powder, and sea salt, and stir to blend. Add the vanilla extract, eggs, oil, and milk, and stir until well blended. Add the apples and stir to thoroughly coat them with the batter.
- Spoon the mixture into the prepared cake pan. Place the pan in the center of the oven and bake until fairly firm and golden, about 25 minutes.
- Meanwhile, prepare the topping: In a small bowl, combine the sugar, egg, and melted butter, and stir to blend. Set it aside.
- Remove the cake from the oven and pour the topping mixture over it. Return the cake to the oven and bake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 10 minutes.
- Transfer the cake pan to a rack and allow to cool for 10 minutes. Then run a knife around the sides of the pan, and release and remove the springform side, leaving the cake on the pan base. Serve at room temperature, cut into thin wedges.
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- Line the bottom of an 8-inch springform pan with parchment paper and spray with cooking spray. Preheat oven to 400 F.
- In a large bowl with an electric mixer or the bowl of a stand mixer with the paddle attachment, beat the eggs with the sugar and vanilla until very light and fluffy (about 3 minutes). Melt the butter in saucepan or microwave bowl. Add the milk and stir well to combine. Allow to cool slightly, then add to the egg/sugar mixture. Mix to combine.
- Sift together the flour and baking powder, the sprinkle over the egg/sugar mixture. Mix just until combined.
- Quarter the peeled apples and remove the core. Use a mandolin to slice each quarter into thin slices. Add the apple sliced to the batter regularly (don't wait until you've done them all) and push them below batter, so they don't brown. Reserve the last handful of apple slices to scatter on top of batter. Gently stir the apples in the batter to ensure all apples are coated. Pour in to prepared springform pan and scatter the reserved apple slices randomly over-top. Bake in preheated oven for 30-35 minutes, or until set. If desired, you can turn on the broiler for a minute to brown up the top of the cake.
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