The smell of cinnamon and apples spreads throughout the house when the apple manna stands in the oven. It seems to us that there is not much baking in the world easier than this pleasantly-moist and tender cake.
No need to start a brew, whip proteins, fry the stuffing.
And most importantly — in this pie there are no eggs at all.
So, children with egg allergy can eat it in unlimited quantities.
- 1 kg of apples (juicy sour or sweet-sour varieties)
- 300–400 g low-fat cottage cheese
- 100–150 g of walnuts
- 150 g butter
- 1–1.5 glasses of low-fat cream
- 1.5 cups brown sugar
- 1 cup flour
- 1 glass semolina
- 1 tsp baking powder
- 1 tbsp. l lemon juice
- 1 tsp ground cinnamon
- half vanilla pod
- 1 tbsp. l powdered sugar
- lubricating oil
The form with a pie can be put in a pan with water — then the pie will resemble pudding. Apple mass on the flour mixture should be laid out in small portions. If you put the whole mass at once, it will be difficult to even out.
Apples must be juicy — if you are not very sure of this, increase the amount of milk.
Cottage cheese casserole — ideal for a rich breakfast or easy dinner. Besides she.
Apple pies (or, as they are called in English-speaking countries, an apple pie) will be eaten.
Mannik is one of the easiest options for homemade pie or semolina casseroles.
Charlotte — the simplest version of apple pie, a real “magic wand” c.
Frankly, I did not understand how 1.5 cups of cream and 150 grams of butter should have been absorbed into 9 layers of cake. "Pour hot cream over the cake and bake it in the oven heated to 170 ° C for about 1 hour." It was not possible to pour, therefore, he sprinkled the top nut layer with a spoon until the nuts began to float. After that, I waited a bit and continued irrigation.
After "flooded" all creamy-oily liquid, put the cake in the oven. After 15 minutes, the cake began to bubble and froth — no wonder, because butter and cream floated on top. After 50 minutes, he took out a substance with a dark brown crust from the oven.
He put it on the grill to cool, and after some time, he saw that a transparent but brownish substance was oozing from the mold.
At first I thought that it was apple juice, but in fact it turned out that it was some kind of extract from oil — something fat to the extent that it was impossible to wipe it off with a rag.
Naturally, I didn’t suggest trying this horror to children, and I don’t really strive for it myself — a mannik or, rather, to say something like that, I now have it on the balcony. I would be sincerely grateful for all the advice, what and where could I have done wrong? All products were taken exclusively by prescription, and the steps were taken exactly in the specified order.
I am sincerely grateful to those who responded.
PS: when baking he used the book of the Deli "Recipes for children".
NadyaK, then the apples did not give completely juice.
Next time use more juicy apples and add 2 tbsp to the flour. l Sahara.
My bottom layer just remained flour.
I had to shake it all off the finished pieces. Why interesting?
In general, delicious!
Indeed, it was a wet and tender cake.
An interesting recipe, thanks!