Apple pie with vanilla pudding

Apple Cake with Vanilla Pudding

This apple cake with vanilla pudding recipe is a true culinary treasure that I've been eager to share for a long time. With a fluffy base, fragrant apple filling, and a smooth pudding, this dessert not only satisfies your sweet tooth but also brings a touch of nostalgia. It's perfect for enjoying with loved ones during moments of indulgence or at a festive meal. Let's get started!

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Servings: 12

Ingredients

For the base:
- 6 eggs
- 6 tablespoons sugar
- 6 tablespoons oil
- 6 tablespoons sparkling water
- 9 tablespoons flour
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- A pinch of salt

For the apple filling:
- 1.5 kg apples (choose sweet and fragrant ones)
- 1 cube of butter
- 2-3 tablespoons sugar (adjust according to the sweetness of the apples)
- 1 teaspoon cinnamon

For the pudding:
- 800 ml milk
- 8 tablespoons sugar
- 7 tablespoons cornstarch
- 150 g butter (preferably 80% fat)
- 1 vanilla pod

Preparation

Apple Filling

1. Preparing the apples: Wash the apples thoroughly, then peel and grate them using a large grater. This step is essential for achieving a fine and even filling.

2. Sautéing the apples: Heat a skillet over medium heat and add the cube of butter. Once the butter has melted, add the grated apples along with the sugar. Cook for about 10 minutes, stirring constantly to prevent sticking. Finally, add the cinnamon and mix well. Remove from heat and let the mixture cool.

The Base

3. Preparing the batter: In a large bowl, beat the egg yolks with the sugar until they become a light, frothy mixture. Add the oil and sparkling water, mixing continuously. Incorporate the baking powder, vanilla extract, and sifted flour, mixing until you achieve a smooth batter.

4. Whipping the egg whites: In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gently fold them into the egg yolk mixture with a spatula, being careful not to deflate the batter.

5. Baking the layers: Line a 37x24 cm baking tray with parchment paper. Pour half of the batter into the tray and bake in a preheated oven at 180°C for 10 minutes. Remove the tray and add the apple filling, spreading it evenly. Pour the remaining batter on top and spread it out evenly. Continue baking until the cake is golden and passes the toothpick test (about 25-30 minutes). Once baked, let it cool completely.

Pudding

6. Preparing the pudding: In a bowl, mix the sugar with a little milk and cornstarch until the cornstarch is completely dissolved. Extract the seeds from the vanilla pod and add them to the cornstarch mixture.

7. Boiling the milk: In a saucepan, bring the remaining milk to a boil along with the vanilla pod. Once it reaches boiling point, reduce the heat and remove the vanilla pod. Add the cornstarch mixture and stir continuously until the pudding thickens. Remove from heat and let the pudding cool slightly.

8. Finishing the pudding: Once cooled, add the room temperature butter and mix until fully incorporated.

Assembly

9. Assembling the cake: Once the base is completely cooled, pour the vanilla pudding over the cake and smooth it out with a spatula. Cover the cake with plastic wrap and refrigerate for 3-4 hours to set properly.

10. Serving: Cut the cake into servings and serve with a sprinkle of cinnamon on top or with a dollop of whipped cream for an extra touch of elegance.

Practical Tips

- Apple selection: Choose sweet and fragrant apples for a delicious filling. Granny Smith apples are excellent for a pleasant contrast.
- Egg-free version: If you want to try a vegan version, you can replace the eggs with a mixture of 1 tablespoon of ground flaxseeds with 3 tablespoons of water (for each egg).
- Adding nuts or raisins: You can add chopped nuts or raisins to the apple filling for an interesting texture.
- Quick cooling of the pudding: If you want to speed up the cooling of the pudding, you can transfer the mixture to a cold bowl and stir it occasionally.

Nutritional Benefits

This apple cake with vanilla pudding is not only delicious but also quite nutritious. Apples are an excellent source of fiber, vitamin C, and antioxidants. The vanilla pudding adds calcium from the milk, and the oil used in the base provides healthy fats. It's a dessert that can be enjoyed in moderation, with each serving containing approximately 250 calories.

Frequently Asked Questions

1. Can I use other fruits instead of apples?
Absolutely! You can experiment with pears, peaches, or even berries for a fresher take on the cake.

2. How can I store the cake?
The cake stores well in the refrigerator, covered with plastic wrap, for up to 5 days.

3. Can I use plant-based milk for the pudding?
Yes, almond or soy milk are excellent alternatives for a lactose-free version.

4. What drinks pair well with this cake?
The apple cake with vanilla pudding pairs perfectly with fruit tea or a sweet white wine.

Personal Note: This cake always reminds me of my childhood when my mother would make it for holidays. The aroma of baked apples and vanilla would fill the house with an inviting scent. I encourage you to try it and enjoy every slice with your loved ones. Enjoy!

 Ingredients: For the base: 6 eggs, 6 tablespoons of sugar, 6 tablespoons of oil, 6 tablespoons of sparkling water, 9 tablespoons of flour, 2 teaspoons of baking powder, 2 teaspoons of vanilla essence, a pinch of salt. For the apple filling: 1.5 kg of apples, 1 cube of butter, 2-3 tablespoons of sugar, 1 teaspoon of cinnamon. For the pudding: 800 ml of milk, 8 tablespoons of sugar, 7 tablespoons of starch, 150 g of 80% fat butter, 1 vanilla pod.

 Tags:  cake apples vanilla pudding