Cake with apples and semolina: recipe
- Ingredients for the cake
- Cooking process
Among the different options of delicious baking specialplace occupied recipes using apples - the most popular and useful fruit. This is all kinds of pastries, cakes, pancakes, apple pie, and everyone knows the classic yeast cake. For the preparation of these products, especially dough is necessary. But there is baked and without test, for example, is the apple pie and semolina. He still found under the name of "dry" or "bulk", but it is only the name of the method of preparation, in fact it is soft and tender.
Also called Hungarian or Bulgarian,probably that's where this recipe came to us. There are people who from childhood do not like semolina, but believe me - nothing to do with the semolina cake does not. Munk, mixed with flour and soaked in apple juice and butter in the baking process, it becomes unrecognizable, you just get a delicious pie.
And considering that you do not have to bother with the test, and you will save your time, this cake claims leader take place in your list of baking recipes.
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Ingredients for the cake
To prepare the cake you will need the following products:
- Wheat flour - 150 g;
- semolina - 160 g;
- sugar - 180 g;
- Apples - 1 kg (6-7 pieces of medium size);
- butter - 120 g + a little more for greasing forms;
- cinnamon - half a teaspoon;
- citric acid - a third of a teaspoon;
- baking powder to the test (soda) - incomplete teaspoon (no slides).
Apples are better to take sweet-sour, thenthe taste of the cake will be more lively, natural, sour. Butter must first freeze as before using you will need to rub it on a grater, and with a mild oil do not work. So, everything is ready, you can begin.
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- The dry pot Place the flour, semolina, sugar, baking powder, citric acid, and cinnamon. The whole was stirred thoroughly until a uniform dry mixture.
- Cleans apples peeled and seeds. Crush them on a coarse grater. If apples are juicy, you can add a little water and sugar, because your cake should have a good soak. With juicy apples will be no problems, and we can not add anything.
- Cover the form with foil for baking, melt a little butter and liberally grease the foil.
- What happens next depends on whatoption you choose the cake - with a crispy crust and soft filling on top. The dry mix is divided into 3 parts. Grated apples divide into 2 parts, if you want a pie crust, or in 3 parts, if you want to top has a soft filling.
- Pours 1 part dry mixture to formbaking, it lay out 1 piece of apple. Then do the next layer - the second part of the second part of the mixture and apples. Top of precipitating a third of the mixture and, if you're the apples were divided into 3 parts, the top lay out the last layer of apples. As a result, depending on your choice, the top layer you will or dry mixture, or apples. You can try to cook both options and choose the one you like best.
- Frozen butter grinds ona coarse grater, spread evenly over the surface of cake. If there is no desire to mess float, you can cut butter into thin slices and arrange them on top of the cake.
- Sending a cake in the oven, preheated to 180 ° C, and bake for about 50 minutes, enjoying the aroma. By the end of this time the cake browned.
- Ready pie is necessary to cool without removing from the mold. After cooling, when filling grab, it is possible to get and cut into squares or other convenient for you to pieces.
This cake is recommended to do at night, so that fornight he not only cool, but also completely soaked and grabbed. Cake turns out not only delicious, but also quite hearty, so perfect for a hearty breakfast with a cup of tea or coffee. Before serving you can sprinkle with powdered sugar and garnish with berries or a scoop of ice cream.
The peculiarity of this cake is that during its preparation not only excluded from test work, but the eggs are not required, and therefore, this can be attributed to baking vegetarian dishes. Simple ingredients, easy preparation, perfect taste - these advantages make an apple pie from semolina special and very popular. His recipe proves once again that all brilliant - just. Bon Appetit!</ P>