GâTEAU INVISIBLE (INVISIBLE APPLE CAKE) RECIPE BY TASTY
Here's what you need: apple, eggs, sugar, milk, butter, all-purpose flour, sliced almond, sugar, butter, heavy cream
Provided by Rie McClenny
Categories Desserts
Yield 5 servings
Number Of Ingredients 10
Steps:
- Make the Gâteau Invisible: Peel the apples and remove the cores. Slice them very thinly.
- Preheat the oven to 350˚F (180˚C).
- In a medium bowl, whisk the eggs and sugar until pale. Add the milk and melted butter and mix well.
- Sift in the flour and combine. Add the sliced apples. Using a rubber spatula, coat the apples well with the batter.
- Spoon the apples into a parchment paper-lined loaf pan, then pour over the remaining batter. Top with sliced almonds.
- Bake for 40 minutes. Cover with a foil and bake another 10 minutes.
- Let cool, then remove the cake from the pan.
- Make the butter caramel sauce. In a microwave-safe bowl, add the sugar and butter. Microwave 2 minutes or until sugar turns dark brown. Using oven mitts, very carefully take the bowl from the microwave. The bowl and sugar will be extremely hot so be careful when you are handling them.
- Immediately add the cream and whisk well with a metal spoon or whisk (this will splatter a bit, but keep stirring!).
- Pour the caramel over the cake and serve.
- Enjoy!
Nutrition Facts : Calories 454 calories, Carbohydrate 71 grams, Fat 18 grams, Fiber 4 grams, Protein 7 grams, Sugar 48 grams
THE APPLE LADY'S APPLE CAKE (GATEAU AUX POMMES DE LA REINE DES POMMES)
Steps:
- Preheat the oven to 400 degrees F.
- Butter a 9-inch springform pan and set it aside.
- In a large bowl, combine the flour, sugar, baking powder, and sea salt, and stir to blend. Add the vanilla extract, eggs, oil, and milk, and stir until well blended. Add the apples and stir to thoroughly coat them with the batter.
- Spoon the mixture into the prepared cake pan. Place the pan in the center of the oven and bake until fairly firm and golden, about 25 minutes.
- Meanwhile, prepare the topping: In a small bowl, combine the sugar, egg, and melted butter, and stir to blend. Set it aside.
- Remove the cake from the oven and pour the topping mixture over it. Return the cake to the oven and bake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 10 minutes.
- Transfer the cake pan to a rack and allow to cool for 10 minutes. Then run a knife around the sides of the pan, and release and remove the springform side, leaving the cake on the pan base. Serve at room temperature, cut into thin wedges.
GâTEAU DE POMMES GRAND-MèRE (GRANDMOTHER'S APPLE CA
Make and share this Gâteau De Pommes Grand-Mère (Grandmother's Apple Ca recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F.
- Generously grease an 8-inch round cake pan (no need to grease if pan is nonstick).
- Melt the butter in a medium skillet over medium-high heat. Sauté the apples, tossing occasionally, until golden brown, 5 to 7 minutes. Stir in the Calvados, 1 tablespoon of the sugar, and the cinnamon. Set aside until needed.
- Whisk together the yogurt and the remaining sugar in a large bowl, until very smooth, about 2 minutes. Combine the flour and baking soda, then add the oil and eggs, whisking well after each addition. Stir the apple pieces into the batter.
- Pour the batter into the prepared pan, spreading it evenly. Set on a sturdy baking sheet and bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool on a wire rack.
- Note: The cake is best made several hours before serving, or better yet, the night before.
GâTEAU INVISIBLE (INVISIBLE APPLE CAKE) RECIPE BY TASTY
Here's what you need: apple, eggs, sugar, milk, butter, all-purpose flour, sliced almond, sugar, butter, heavy cream
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Make the Gâteau Invisible: Peel the apples and remove the cores. Slice them very thinly.
- Preheat the oven to 350˚F (180˚C).
- In a medium bowl, whisk the eggs and sugar until pale. Add the milk and melted butter and mix well.
- Sift in the flour and combine. Add the sliced apples. Using a rubber spatula, coat the apples well with the batter.
- Spoon the apples into a parchment paper-lined loaf pan, then pour over the remaining batter. Top with sliced almonds.
- Bake for 40 minutes. Cover with a foil and bake another 10 minutes.
- Let cool, then remove the cake from the pan.
- Make the butter caramel sauce. In a microwave-safe bowl, add the sugar and butter. Microwave 2 minutes or until sugar turns dark brown. Using oven mitts, very carefully take the bowl from the microwave. The bowl and sugar will be extremely hot so be careful when you are handling them.
- Immediately add the cream and whisk well with a metal spoon or whisk (this will splatter a bit, but keep stirring!).
- Pour the caramel over the cake and serve.
- Enjoy!
APPLE GATEAU
Though gateau is French for "cake," this recipe -- a sweet, tart variation on traditional layer cake -- is made without eggs or flour, from renowned chef Anne Willan.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 7
Steps:
- Heat oven to 175 degrees. Generously butter a 1 1/2-quart tall souffle dish and a wide strip of parchment paper to form a collar extending at least 3 inches above the rim of the dish. Press the buttered side of the collar against the inside of the dish. Chill until butter is set and the paper sticks to the dish.
- To extract zest from the skins of the oranges, rub them with sugar cubes so that the cubes soften and turn bright orange. Wrap cubes in plastic wrap, and crush them with a rolling pin.
- Set an apple half, cut side down, on a board and cut it crosswise into the thinnest possible slices, about 1/8 inch thick. Alternately, slice apple halves using a mandoline. Sprinkle bottom of souffle dish with sugar. Arrange a layer of apple slices in a floral pattern in the bottom of the souffle dish. Top this first layer of apple with more apples slices arranged across the others like ripples in a pond. (This crossed pattern of slices ensures that the cake holds together when unmolded.) Sprinkle the second layer with sugar. Continue filling souffle dish until apples, held in place by the paper collar, extend at least 3 inches above the rim. (They will shrink down into the souffle dish during baking.) Cover them with a round of parchment paper. Top with a small stack of plates slightly smaller than the souffle dish to seal and weigh down apples.
- Bake until apples are much reduced and meltingly soft when pierced with a skewer, 12 to 14 hours. Tear off the top of the paper collar, and let cake cool to room temperature.
- Combine mascarpone and yogurt in a small bowl. Unmold cake onto a warm platter. The top should be lightly caramelized with a little syrupy juice running down the sides. Serve warm, with caramel sauce and mascarpone-yogurt combination.
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A Brief History of Apple Gateau
The origin of the apple gateau can be traced back to Europe, particularly in France and Germany during the medieval times. In those days, it was customary to serve a sweet and savory pie that was filled with apples and spices, and then topped with an almond or pate pastry crust. This pie was called the "tarte aux pommes" or "apfel strudel" depending on the country. As time passed, the recipe evolved and new versions of the apple gateau were created. Today, there are various versions of the apple gateau that you can find in different cultures around the world.Ingredients of Apple Gateau
The apple gateau recipe usually involves the following ingredients.For the dough:
- All-purpose flour
- Butter or margarine
- Egg yolks
- Baking powder
- Salt
- Sugar
- Vanilla extract
- Milk or cream
For the filling:
- Apples (preferably tart apples such as Granny Smith)
- Lemon juice or zest
- Cinnamon powder
- Nutmeg powder
- Granulated sugar
- Cornstarch or flour
Preparation of Apple Gateau
Here are the typical steps involved in preparing an apple gateau.Step 1: Make the dough
In a mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Cut the butter into smaller pieces and add them into the bowl. Using a pastry cutter or your fingers, work the butter into the flour mixture until it becomes crumbly. In a separate bowl, whisk the egg yolks, vanilla extract, and milk or cream until well combined. Add this mixture into the flour mixture and stir with a spatula until a dough forms. Knead the dough a few times and then wrap it in cling film. Refrigerate for at least 30 minutes.Step 2: Prepare the filling
Peel and core the apples, then cut them into thin slices. In a bowl, mix the apple slices with lemon juice or zest, cinnamon powder, nutmeg powder, and granulated sugar. Sprinkle cornstarch or flour over the mixture and toss until the apple slices are coated evenly.Step 3: Assemble the gateau
Preheat your oven to 350°F or 180°C. Take the dough out of the fridge and roll it out on a floured surface. The dough should be about 1/4 inch thick. Transfer the dough to a 9-inch pie dish or a springform pan. You can use a fork to prick the bottom of the dough. Place the apple slices onto the dough in a single layer. Fold the edges of the dough over the apples. Brush the dough with an egg wash or melted butter. Bake for 40-45 minutes or until the crust is golden brown.Step 4: Serve and enjoy
Take the apple gateau out of the oven and let it cool for a few minutes before serving. You can serve it plain or with whipped cream or vanilla ice cream.Variations of Apple Gateau
There are many ways to customize the apple gateau recipe to suit your preferences. Here are some popular variations:- Instead of using only apples, you can add other fruits such as berries or pears.
- You can add chopped nuts such as almonds, walnuts, or pecans to the filling.
- For a boozy twist, you can add a splash of brandy, rum, or dessert wine to the filling mixture.
- If you prefer a more savory flavor, you can add a pinch of sea salt to the filling mixture.
- You can also experiment with different crusts such as a gluten-free crust, a graham cracker crust, or a puff pastry crust.