Caramelized apple "moelleux" cake
The apples in this recipe are caramelized in a mixture of butter and sugar, then cooled before being added to the "moelleux" batter (which makes a soft, moist cake). The result is a delicious cake combining apple and caramel flavours.
19K 5/5 based on 3 reviews
Last modified on: November 7th 2021
Keywords for this recipe:You will need:
- 1
0 kg 2 g butter - 2
0 kg 5 g Egg ( How to... ) - 3
0 kg 6 g caster sugar - 4
0.4 oz Vanilla sugar - 5
0 kg 3 g cream - 6
0 kg 9 g flour - 7
0.1 oz baking powder - 8
1 lb + 12.2 oz apple - 9 1.1 oz butter
- 10 1.4 oz caster sugar
How long will it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 44 min. | 1 hour 12 min. | 1 hour 56 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 3 min.
The "moelleux" cake batter
Melt 0 kg 2 g butter on low heat then set aside.Put 0 kg 5 g Egg, 0 kg 6 g caster sugar and 0.4 oz Vanilla sugar into a mixing bowl and mix with a whisk.
Stage 2 - 2 min.
Add 0 kg 3 g cream and mix again.
Stage 3 - 3 min.
Sieve 0 kg 9 g flour and 0.1 oz baking powder into the mixture.
Stage 4 - 1 min.
Mix again.
Stage 5 - 2 min.
Add the melted butter...
Stage 6 - 1 min.
...and mix one last time.
Your "moelleux" cake batter is ready.
Your "moelleux" cake batter is ready.
Stage 7 - 15 min.
The caramelized apples
Peel 1 lb + 12.2 oz apples, cut into segments and remove the core.Stage 8 - 2 min.
Melt 1.1 oz butter in a large frying pan on high heat. When good and hot, add 1.4 oz caster sugar.
Stage 9 - 10 min.
Add the apple pieces and wait until you see the bottom of the pan beginning to brown.
Stage 10
Stir the apples round...
Stage 11 - 10 min.
...turning until they are the required colour.
Take off the heat and leave to cool.
Take off the heat and leave to cool.
Stage 12 - 3 min.
Assembling the cake
Preheat the oven to 390°F (200°C) .Butter a large loaf tin (or 2 smaller ones like in the photo). Spread a first layer in the tin with a third of the cake batter (a forcing bag is ideal for this, but not essential).
Stage 13 - 4 min.
Arrange a layer of caramelized apples on top.
Stage 14 - 3 min.
Top with another third of the batter.
Stage 15 - 4 min.
Add a second layer of apples.
Stage 16 - 3 min.
Finish with the final third of batter.
Stage 17 - 50 min.
Bake for about 50 minutes.
Stage 18
Serve cold or warm.
Keeping
1 or 2 days in the fridge, covered with plastic film.
Source
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,225 Kcal or 13,502 Kj | 40 gr | 505 gr | 134 gr |
| 161 % | 15 % | 48 % | 20 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 206 Kcal or 862 Kj | 3 gr | 32 gr | 9 gr |
| 10 % | 1 % | 3 % | 1 % |
How much will it cost?
- For : 3.39 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
 | Apple: You can check-out other recipes which use it, like for example: Apple-almond shortbread tart, Clafoutis "Marie-Antoinette", Express apple tart, Quince and apple compote, Little apple and verbena tarts, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Apple paste, Chocolate cream, Corsican tarts, Real custard sauce (crème anglaise), Cantucci di Prato, ... All |
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Prune Far, Hollandaise sauce, Meatballs, Oat financiers for Louise, Galette Charentaise, ... All |
 | Egg: You can get more informations, or check-out other recipes which use it, for example: Sorrel omelette, Toasted almond cake, Mushroom and artichoke omelette, Chocolate eclairs, Muffin dough, ... All |
Other recipes you may also like
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...1.7M 304.0 7 days 15 min. April 3rd 2020
Mexican ceviche
Ceviche is typical of South American cuisine, made with avocados, tomatoes and fish fillet cured in lime juice. This is a personal version of Mexican-style ceviche.354K 15 3 hours 9 min. October 13th 2010
How to cook pasta properly
Here is some advice for pasta that's properly cooked and doesn't stick.1.1M4.4 22 min. July 18th 2019
Gratin Dauphinois
This recipe is a bit sensitive for people from Dauphiné (a French area around the city of Grenoble), many of them are sure to have the "true" recipe. Here is the version of the famous French chef Michel Guérard. The most interesting thing about gratin Dauphinois, is that it has a delicate hint of...383K 25 1 hour 3 min. August 13th 2016
Liège waffles
Liège waffles have a very distinctive texture: quite dense with the crunch of sugar crystals. They also have a characteristic form: round and fairly small. Then there's that special flavour that comes with the delicious light caramel crust.252K5 1 hour 55 min. July 12th 2011
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-07-28)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.