Recipe: cake and Tatin apples
Recipe for Cake and Tatin apples, the apples on my apple tree have been falling for a month, it’s madness, so I’m going to dessert with apples a little early. I just baked 10 apple cakes for Wedding Friday, a dessert I’m going to freeze. Cake and Tatin apples, a delicious, candied and sweet dessert. Whipped cream will sweeten this dessert. A beautiful cake with candied apples, impossible not to like. Usually apples are plentiful this year, but my apple tree has lost three quarters of its fruit, I’m a little disgusted, I thought it would be a good season. For cooking I like to use slightly acidic apples, to compensate a little for the sugar in the cake and Tatin apples.
Recipe ingredients
- Cake and Tatin apple recipe for 8 people:
- 12 apples
- 300 gr of flour
- 300 gr eggs
- 150 gr of sugar
- 150 gr of honey
- 300 gr of butter
- 15 g of yeast
- 150 gr heavy cream
Instructions
- Peel the apples and remove the middle.
- Line the cake molds.
- Cut the apples into quarters.
- Heat a pan with half the butter and half the sugar.
- Arrange half of the apples and cook gently, so that the caramel forms.
- Turn the apples regularly, then place in the molds.
- Repeat the operation with the remaining apples.
- Sift the flour with the baking powder.
- Crack the eggs over the flour.
- Knead gently.
- Add the soft butter and sugar.
- Pour in the honey as soon as the dough is smooth.
- Pour into the molds over the apples.
- Bake in the hot oven for 30 to 35 minutes on hot air.
- Whip the cream just before serving and add a spoonful of cream to each guest.
Preparation time: 45 minutes
Cooking time: 35 minutes
Number of people: 8
4 star rating: 1 review
What wine to drink with: Cake and Tatin apples
My favorite wine for this recipe: Savagnin yellow wine, Chardonnay, Pinot blanc
Temperature between 15 ° and 16 °
Apple
Peel the apples
Sear the apples in the butter and sugar
Start with the apples then the dough
Ready to cook
