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This delicious cake has all its charm filled with apple and almond. The mixture of these flavors with the delicious cookie tulip will make a very good combination. The crumble is another of the protagonists since it will give a crunchy touch to this spectacular dessert.
If you want to know how this cake is made step by step, we have a demonstration video that will be worth following. I know there are countless recipes to prepare with apple but this is one of those that will play a leading role.
To go back in its history, we must specify that the apple cake does not have a specific location since its inception and invention, but we know that it is a very traditional cake in America, since the cultivation of this fruit is very popular. Hence its name is the famous "Apple pie".
Apple pie with crumble
A delicious cake that you have to try. It consists of a biscuit tulip filled with an almond cream and pieces of apple. To finish this dessert we have covered it with an exquisite crumble to give it a crunchy touch.
- Alicia tomero
- Kitchen: Spanish, International
- Recipe type: dessert
- Calories: 420
- Rations: 6-8
- Preparation time:
- Cooking time:
- Total time:
Ingredients
For the dough
- 100 g of wheat flour
- 15 g of almond flour
- 15 g caster sugar or icing sugar
- 1 pinch of salt
- 60 butter g
- 1 egg yolk
For the filling cream
- 50 g butter at room temperature
- 50 g of sugar
- 1 egg
- 40 g of almond flour
- 10 g of wheat flour
For apples
- 2 apples, peeled and cut into wedges
- 1 spoonful of butter
- 3 tablespoons sugar
- 2 tablespoons of liquid caramel
For the crumbre
- 15 g of wheat flour
- 15 g of sugar
- 15 g of almond flour
- 1 g of salt
- 10 g butter
Preparation
We prepare the dough: in our Thermomix glass we add the 100 g of wheat flour, 15 g of almond flour, 15 g of powdered sugar and the pinch of salt. We mix it all up during 10 seconds at speed 4. Then add the 60 g of butter and the egg yolk and knead it for 2 minutes at spike speed.
We take out the dough and wrap it in a piece of plastic wrap or plastic wrap and put it in the refrigerator for 1 hour. The intention is that it takes hardness to be able to knead the dough easily later.
We prepare the apples. In our clean glass we add the two apples, peeled and cut into segments, we will add the tablespoon of butter, the 3 tablespoons of sugar and the 2 tablespoons of liquid caramel. We cover it all with water and we are going to cook it for 12 minutes at 115 ° at spoon speed. Once the cooking is finished, we drain it and set the apples aside for later.
For the crumble: add the 15 g of wheat flour, the 15 g of almond flour, the 15 g of sugar, 1 gram of salt and the 10 g of butter into the glass. We mix it all up during 10 seconds at speed 3,5. We put it aside and put it in the refrigerator.
If we have the dough cooled, we are going to stretch it, for this we will do it on top of a plastic film so that it does not stick to the table. With the dough stretched out in a rounded shape, we cover the mold. In my case, I have chosen a non-stick flanera-type mold, with a diameter of 20 cm. We are going to bake it at 190 ° for 15 minutes. So that the dough does not rise when it is baked, we cover its base with aluminum foil and add a large handful of chickpeas or similar, so that it makes weight and does not allow it to rise.
For the filling cream: add the 50 g of butter at room temperature, the 50 g of sugar and the 40 g of almond flour into our glass. We mix it during 10 seconds at speed 3. Next we add the egg and the 10 g of flour and mix again 10 seconds at speed 3.
With the baked dough we begin to fill the tulip that has formed. We put part of the filling, a layer of apple, we finish adding the filling and another layer of apple, we are going to bake it at 180 ° for 40 minutes.
Once the baking is finished, we cover the cake with the crumble and bake it again at 170 ° for 20 minutes. If we observe that the edges have been too toasted, we can trim them. We let our cake cool and we will have it ready to eat.
I'll try making the recipe, does it look delicious?