November is a month that do not particularly like because
introduces the cold winter and raises in me a longing for the warm wind of my fellow bike rides and summer, dressed in green leaves on many branches and buds to color gates and balconies.
a somewhat 'bucolic maybe and definitely out of time, stirred by a walk that has been widely among snowflakes fell hasty in my city - and subsequent discordant opinions of the romantics and reactionaries of snow thermometer flushed (who will be ?) - and that made the protagonists birds of Observatory who have broken into a clear sky with thoughts, light and sunny.
with these images, the company of an apple pie recovered from a book that I find really delicious (Florence Edelmann, and Patisseries MAISON. Marabout) in French, which always gives me new ideas more or less simple, suitable for any occasion.
With this cake thank Germana that has rewarded me and I spent a bit 'of his precious time by describing his culinary adventure. The availability of my neighbors blog is the most unexpected gift.
Finally, the post is also for the month of November always mistreated, and yet proved multifaceted and certainly less boring of my complaints in the morning when I put my nose between the balconies!
recipe Translated from Normandy FRESH APPLE
here it is 200 grams flour OO
9 g baking powder or cream of tartar for the intolerant (possibly added with a pinch of baking soda - personally I find the cream of tartar to the grocery store)
150 gr powdered sugar 1 / 2 vanilla bean
50 gr caster sugar 1 pinch of salt
2 eggs 4 tablespoons melted butter
5 tablespoons of milk
3/4/5 apples to taste and depending on the size (I recommend the renette qst choice but also to their personal taste or the supply on hand)
for cream 80 g butter
100 gr caster sugar 1 egg
heat the oven to 150 ° C. prepare the mold with parchment paper hinge (I use a rectangular baking dish). sift flour with baking powder in a bowl, add the sugar and powder, salt, eggs, melted butter, milk. stirring as the mixture will be smooth.
peel the apples and slice thin with a mandolin. incorporate 3 / 4 of apple peel to the mixture, stirring very gently to avoid breaking the slices.
pour the mixture into the mold, level the surface and sprinkle with the remaining quarter-cut apples. to have uniformity.
bake for about 20 minutes.
in the meantime, prepare the cream. Melt butter, add sugar and mix. incorporate the egg. stir and mix. After 20 minutes remove the cake from the oven and pour the cream on the surface. level carefully and bake again for another 30 minutes.
let cool 30 minutes before serving.
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