The apple and yogurt cake in the multicooker, an incredibly soft dessert perfect for both breakfast and as a meal conclusion.
The apple cake cooked in the multicooker with the same result as the oven.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 6/8 people
- Cooking methods: Instant pot
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the apple and yogurt cake in the multicooker:
- 4 medium eggs
- 3/4 cup granulated sugar
- 1/2 cup all-purpose flour
- 3/4 cup cornstarch
- 2 tsp baking powder
- 3/4 cup plain yogurt
- 3.5 tbsp vegetable oil
- 1 large yellow apple (or 2 medium)
- 2 tbsp brown sugar
- shots white rum
- to taste powdered sugar
Tools for the apple and yogurt cake in the multicooker:
- 1 multicooker
- 1 Knife
- 1 Electric whisk
Steps for preparing and cooking the apple and yogurt cake:
Peel the apple, divide it in half, remove the core, and cut it into small pieces. Place them in a bowl, add the brown sugar and rum, stir well and let them rest until use.
As an alternative to rum, you can use lemon juice.
If you prefer, you can also slice the apple thinly and if you want a cake with more apples, feel free to add more. Just consider that the cooking time might need a few more minutes.
In a bowl, place the egg whites and half of the granulated sugar, beat them to stiff peaks using electric whisks.
In another bowl, place the egg yolks, add the remaining sugar, and beat them until you get a nearly white mixture. Add the vegetable oil and yogurt (we used yogurt prepared with the multicooker) and incorporate them into the mixture.
Gradually add the all-purpose flour, cornstarch, and baking powder, previously sifted. Lastly, add the egg whites but incorporate them with a spatula and not with electric whisks to avoid deflating the mixture.
Remove the liquid that has formed from the apples and add the apples to the obtained mixture, mix well.
Cut a disc of parchment paper the same size as the pot’s basket, butter the bowl well then place the disc and make it adhere well to the base of the bowl by pressing, pour the mixture into the bowl and level it with the spatula.
Turn on the appliance and set the MENU DESSERT, set the temperature to 248°F and cooking time to 40 minutes.
Attention: you need to put the lid on the electric pot but DO NOT CLOSE THE VALVE.
If you have the Cecotec oven lid, cook for another 5/7 minutes at 356°F (until preferred browning), otherwise increase the cooking by 10 minutes (always perform the toothpick test).
The lid is used to brown your preparations and give the cooking effect like an oven. Without it, the dessert is perfectly cooked but the top part is lighter.
Let the dessert cool and place it on a serving plate, sprinkle with powdered sugar.
COOKING IN A TRADITIONAL OVEN:
Pour the batter into a 9-inch springform pan previously greased and floured or lined with parchment paper, bake in a preheated oven at 356°F for about 35/40 minutes, perform the toothpick test.
