How to Make Pie Cake How to Make Apple Cake

How to Make Pie Cake How to Make Apple Cake

 How to Make Pie Cake How to Make Apple
Cake, Apple Pie Cake Making, Apple Dessert, Apple Sovoru Crumb Cake

 It's a cake that looks like apple pie or soboru with apple filling.

It can be divided into three main parts: the bread part at the bottom, the apple filling in the middle, and the crumble layer like the soboro at the top.

material is

Apple Filling: 1 and a half apple, 1/2 teaspoon to 1 teaspoon of cinnamon powder, 40g of sugar, 2-3 tablespoons of lemon juice, a little bit of salt

Crumble: 35g butter, 30g soft flour, 40g almond powder, 30g sugar, 1/2 teaspoon cinnamon

Bread portion: 85g butter, 50g sugar, 2 eggs, 135g force, 5g baking powder, 20ml milk, a little vanilla extract

I will explain how to make apple filling.

• 1. Cut the apples into desired sizes. I diced it.
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• 2. Put all the filling ingredients in a pot, close the lid, and boil over low heat.
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• When a lot of water comes out, open the lid and turn up the heat to bring it to a boil.
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• 3. Boil it while turning it so that there is no moisture.

Let it cool down completely when it boils.

How to Make Pie Cake How to Make Apple Cake

This is the description of how to make the bread part.

• 1. Beat the butter with a whipper and mix with sugar in 2-3 parts.
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• 2. Add eggs one at a time and mix so that they do not separate.
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• 3. Use room temperature milk. Basically, all materials are used in the absence of cold at room temperature.
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• 4. Sift the powder a couple of times and mix.

Do not mix it too much, mix it whirly so that the powder is not visible and spread it on the cake pan.

• 5. In the cake pan, make a U-shape with the rim high and the middle part going in.

This is the description of the crumble part.

After pouring it into the cake pan to make the bread part, I made it into the bowl.

Melt the butter gently, sift all the flour and mix to form a lump.

Pour over the top of the cake mold and bake for 50 minutes in an oven at 170 degrees.

It's all baked and removed from the mold.

The color is golden and it looks delicious just by looking at it.

I ate it after fermenting it for a day in the refrigerator.

Aging is also important for baking products.

Of course, it is better to ferment it at room temperature for about a day or take it out of the refrigerator and eat it after the cold has gone.

The amount of cinnamon can be adjusted to suit your taste.

The taste is, of course, delicious.

Even now, I am posting while eating even the crumbs of Soboru.