The Ring Cake with Cream and Apples, perfect for breakfast and snack time, is a very simple dessert. The recipe is not much different from the Delicious Apple Cake, I just replaced the butter with fresh liquid cream. The result is a soft, sweet enough cake without butter.
Other recipes
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 cup sugar
- 3/4 cup fresh liquid cream
- 3 eggs (medium)
- 3 Golden apples
- 1 packet baking powder
- 2 tsp lemon zest (grated)
- 1/2 vanilla pod
- 1 pinch Salt
- 1 tsp butter (for greasing the pan)
- 1 tsp flour (for dusting the pan)
- 2 tbsp powdered sugar
Tools
- Bowl
- Electric Whisk
- Spatula
- Sifter
- Ring Cake Mold
- Kitchen Scale
Steps
Preheat the oven to 356°F. Grease and flour a ring cake mold. Beat the eggs with the sugar using an electric whisk until the mixture forms ribbons from the beaters. Add the pulp of the vanilla bean, a pinch of salt, and the grated lemon zest. At this point, continue mixing using the spatula. Gradually add the dry ingredients (flour, cornstarch, and baking powder) sifted with a sifter. Gently incorporate them with a spatula, alternating with the liquid cream (not whipped).
Peel the apples and cut them into large cubes. Add them to the batter and pour everything into the greased and floured mold. Bake at mid-height for 50 minutes. Before removing the Ring Cake with Cream and Apples, let it rest in the oven for 5 minutes with the door slightly open. Once cool, turn it out onto a plate and sprinkle with powdered sugar.
Storage
The Ring Cake with Cream and Apples should be stored for a few days covered with a glass dome or plastic wrap.
