Irresistible Apple Millefeuille with Caramel. Easy recipe, Gluten-free, egg-free, and lactose-free
An amazing cinnamon apple cake, the combination of cinnamon apples with caramel makes this cake irresistible, a true comfort food.
In my house, it disappears in no time, and if I make it for my guests, it’s a guaranteed success, everyone always asks me for the recipe, in fact, I’ve included it in the Blog Section: “My Top Recipes“, also because if you follow my step-by-step procedure, you can’t go wrong, it’s a foolproof recipe, accessible to everyone, even those new to cooking.
It’s a healthy dessert very similar to the invisible apple cake because it is rich in apples, covered only with a mixture of cinnamon powders, gluten-free, egg-free, and lactose-free.
It’s an elegant, refined, and delicious dessert, suitable also for special occasions and holidays, like Christmas, but it’s also perfect for a healthy breakfast or snack, because, as I said, it is made with 4.4 lbs of apples, and it is gluten-free and free of eggs and lactose.
Instead of caramel, you can line the mold with apricot jam and then proceed as described further below.
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- Difficulty: Very easy
- Cost: Affordable
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 6 people
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: All seasons, Fall, Winter
Ingredients for Apple Millefeuille with Caramel
- 1 cup granulated sugar
- 4.4 lbs Golden apples (or Renette)
- 1 cup granulated sugar
- 3.53 oz cornstarch
- 2 tbsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp lemon zest
- 1/4 tsp fine salt
- to taste raspberries (or currants for decoration)
Tools
- Bowls
- Mandoline with adjustable blade, equipped with finger guard
- Saucepan
- Loaf pan non-stick 12×4.5 inches
Steps for Apple Millefeuille with Caramel
Take a thick-bottomed saucepan and gently caramelize 200g of sugar dry, initially you will see lumps, but touch it as little as possible, then they will melt on their own. Be careful not to burn it because otherwise, it becomes bitter, it should be amber in color (as in the photo).
Then immediately pour the hot caramel into the loaf pan (12×4.5 inches) covering even the sides (you can also preheat the mold in the oven at 212°F, so that the caramel distributes better in the hot pan). Set the caramel-covered mold aside and let it cool.
Wash and peel the apples and slice them into thin, even slices with the mandoline (mine was set to a thickness of 4), spray a little lemon juice to prevent them from browning, and also add the vanilla extract and mix.
Prepare the powder mixture, mixing well: cinnamon, cornstarch, 1 cup of sugar, lemon zest, and salt.
Take the caramel-coated (and cooled) loaf pan and line it with a layer of apples (even on the sides).
Distribute a little of the cinnamon powder mixture on the first layer of apples and continue alternating layers of apples and powders – taking care to press each layer with your hands, in order to compact the cake well – until the ingredients are finished and the mold is completely filled, covering it lastly with a layer of powder mixture.
Bake the apple millefeuille in a preheated oven at 356°F for one hour.
Remove the apple cake from the oven and let it cool at room temperature, then for 30 minutes in the refrigerator. Then unmold the cake onto a serving plate (it will detach perfectly from the mold, without any problems) and serve in slices with its caramel sauce.
Notes and Tips
For an even more indulgent version: I often accompany this apple millefeuille with vanilla sauce or zabaglione prepared with these quantities: 8 yolks, 1/2 cup of sugar, 100 ml of Marsala, 2 tsp of vanilla extract.
For a more festive version, you can decorate the dessert with red currants or pomegranate seeds.
Shopping Tips!!!
I quickly sliced the apples into thin, even slices with this handy mandoline with adjustable blade, equipped with a finger guard.
I baked the cake in this non-stick loaf pan 12×4.5 inches, which bakes evenly.
The items I recommended above can all be purchased on Amazon at a special price by clicking on the respective links.
FAQ (Questions and Answers)
How do you store the Apple Millefeuille with Caramel?
In the refrigerator.
