Good Sneaker Store Online

the lack of a connection to the world in my new house
you feel and glide the days between a post and the other .. between an experiment in taste and space to make the right confidence with a new environment.
of these little steps a trace of a delicious dessert that I copied as is from the beautiful blog of even good Pià Sylvie, it touches on a soft, sweet, fragrant, perfumed version of this classic Apple - I think I repeat other berries even more delicious and colorful I think a few raspberries and peaches as soon as a version pere/mandorle- season getting ready in a short time, spread a delicious scent and above will keep for several days more delicious than ever.
breakfast, break improvised violent attack on the couch .. the cake is for you!



here is the recipe that I have not changed except the cinnamon replaced by a grattugiatina tonka bean

250 gr flour 2 eggs 70 g caster sugar

90 g sugar veil
1 / 2 bag of baking powder
50 ml fresh cream 90 ml milk

3 tablespoons of oil
3 apples (annurca, fuji, renette .. to taste) 1 pinch

magic salt 1 / 2 tea spoon of cinnamon (I used tonka bean, again to taste)
coverage

50 g butter 50 g caster sugar
50 gr icing sugar
Wash apples, peel and cut into cubes. leave them aside to sprinkle with lemon nn oxidize them.
in a bowl beat eggs with sugar without making the mixture too fit.
add the flour sifted with baking powder, salt, cinnamon (to taste or aroma), add the oil gradually the milk and cream.
mix thoroughly and evenly.
I used a loaf pan, but nothing prevents a round mold (I would say no larger than 22/24 cm for these doses of dough) covered with parchment paper previously soaked and squeezed (adheres better to the mold), put half of the batter and cover with half the apples.

proceed to the remaining batter and yet the latter half of apples that will be pressed in slightly sweet.
bake in preheated oven at 180 degrees for thirty minutes.
same melt the butter and add the two sugars.
After the first half hour, remove the cake from the oven, sprinkle the surface with the butter + sugar mixture and bake for 15 more uniform '. (My other was 20 ').
the cake is ready when a skewer comes out dry.
to cool before removing from the mold .. Bon appétit!