Crumbled Apple and Cream Mouthwatering Shortbread Cake, simply irresistible…
Two layers of shortcrust pastry enclose delicious slices of caramelized apples and cream in a mouthwatering combination that is perfect as an end to a Sunday lunch meal, as well as for breakfast, snack or for a yummy, sweet break.
Ingredients :
For the cream filling:
For the caramelized apples:
For the crumble base:
- 170g (1 1/3 cups) all-purpose flour (plain flour)
- 50g (1/4 cup) sugar
- 70g (5 tablespoons) butter
- 1/2 teaspoon baking powder
- 1 egg
For decoration:
- Powdered sugar (icing sugar)
How to make Crumbled Apple and Cream Mouthwatering Shortbread Cake:
Prepare the cream:
- In a small saucepan, away from the heat, beat the egg with the sugar until smooth.
- Add the cornstarch, incorporate it into the mixture.
- Add the milk in a trickle, stirring constantly to avoid lumps.
- Place the saucepan on low heat, stirring until the cream thickens.
- Remove from heat, stir vigorously for a smooth mixture.
- Transfer to a flat plate, cover with plastic wrap touching the cream’s surface.
Allow to cool.
Prepare the caramelized apples:
- Peel apples, remove cores, and cut into thin slices.
- Place in a nonstick pan with butter and sugar.
- Caramelize over low heat.
- Turn off heat and set aside.
Prepare the cake base:
- In a large bowl, mix flour, baking powder, and sugar.
- Add softened butter chunks and knead to a crumb mixture.
- Add the egg to the dough.
- Line an 8-inch cake pan with baking paper.
- Spread half the mixture on the bottom, pressing with fingers.
- Arrange apples on the dough.
- Spread prepared cream over apples.
- Cover with remaining dough, crumbled over the cream.
Bake and serve:
- Bake in a preheated static oven at 180°C (350°F) for 30 minutes.
- Cool completely in the pan.
- Transfer to a serving platter.
- Decorate with powdered sugar and serve.
Bon Appétit !
