Apple Invisible Cake A Delicious Magical Cake with Zero Failure
by Little Yuer HiJade
Favorite
Difficulty
Easy
Time
30m
Serving
2
Please do it after reading here! ! ! This recipe is very easy to make, and it is a delicious dessert.
*The butter written in the picture is our butter, just look at the text I wrote.
*The original recipe is easy to operate, you need to add baking powder, look down a little, there is a way to write no baking powder, please pay attention to it.
* Cover the tin foil when the color is right.
*It is moist and soft when it is hot, not undercooked, it is easier to cut neatly after refrigeration, and the taste is a bit tougher.
*Any mold will do. It is recommended to use a small mold to make it a little higher and delicious. Regardless of the live bottom or the fixed bottom, it is recommended to use grease paper!
***Some friends don't want to use baking powder, here is a brief description of how to separate eggs without baking powder:
1: Melt the butter and stir well with milk, salt, and vanilla extract. If oil-water separation occurs, stir with insulated water at the bottom.
2: Add the sugar in 3 times and beat the egg whites until hard (full hair), add the egg yolks one by one and beat them evenly.
3: Sift in the low flour until the egg batter, stir evenly, and stir!
4: Take a part of the egg batter and mix it with the milk and butter liquid, and then mix it with the remaining egg white and egg yolk (you can draw irregularities or Z-shaped strokes by hand, do not draw circles).
5: Apple cuts well in advance and is easy to oxidize, which does not affect the taste and taste. My experience here is to peel off the skin in advance. After the batter is done in the previous step, use a peeling knife to face the batter shavings, and then go directly to the batter. For slices, the amount is enough, mix the whole, so that each slice of apple is covered with paste, pour the whole into the mold, and spread it out. "
*The butter written in the picture is our butter, just look at the text I wrote.
*The original recipe is easy to operate, you need to add baking powder, look down a little, there is a way to write no baking powder, please pay attention to it.
* Cover the tin foil when the color is right.
*It is moist and soft when it is hot, not undercooked, it is easier to cut neatly after refrigeration, and the taste is a bit tougher.
*Any mold will do. It is recommended to use a small mold to make it a little higher and delicious. Regardless of the live bottom or the fixed bottom, it is recommended to use grease paper!
***Some friends don't want to use baking powder, here is a brief description of how to separate eggs without baking powder:
1: Melt the butter and stir well with milk, salt, and vanilla extract. If oil-water separation occurs, stir with insulated water at the bottom.
2: Add the sugar in 3 times and beat the egg whites until hard (full hair), add the egg yolks one by one and beat them evenly.
3: Sift in the low flour until the egg batter, stir evenly, and stir!
4: Take a part of the egg batter and mix it with the milk and butter liquid, and then mix it with the remaining egg white and egg yolk (you can draw irregularities or Z-shaped strokes by hand, do not draw circles).
5: Apple cuts well in advance and is easy to oxidize, which does not affect the taste and taste. My experience here is to peel off the skin in advance. After the batter is done in the previous step, use a peeling knife to face the batter shavings, and then go directly to the batter. For slices, the amount is enough, mix the whole, so that each slice of apple is covered with paste, pour the whole into the mold, and spread it out. "
