Pour-Batter Apple Pie | Fluffy Traditional Dessert
(0)
70 min
Under an hour
Sezamo
Plăcintă tradițională turnată cu mere aromate și blat pufos pe bază de iaurt. Merele călite cu scorțișoară și unt se topesc între două straturi aurii de aluat, oferind gustul autentic al toamnei românești.
Ingredients
Preparation method
Preparing the apples
Wash the apples, peel them, and grate them coarsely. In a large saucepan, melt 30 g of unsalted butter and add the grated apples along with 100 g of granulated white sugar (out of the total 250 g) and 1 tsp of ground cinnamon.
Cook the apples over medium heat for 10-12 minutes, stirring occasionally, until the released juices begin to reduce. Remove the saucepan from the heat, sprinkle in 30 g of wheat semolina to absorb the excess syrup, and let the filling cool down.
Preparing the batter
Preheat the oven to 180°C and line a rectangular baking pan (about 25x35 cm) with parchment paper. In a large bowl, beat the 3 eggs with 1 pinch of fine table salt, the remaining 150 g of granulated white sugar, and 10 g of vanilla sugar until doubled in volume and frothy.
Chef's tip
For the most intense autumn flavor, use slightly tart Romanian apples (such as Idared or Jonagold), which perfectly balance the sweetness of the cake.
Let the pie cool completely in the pan before cutting it into squares; this way, the layers will set nicely and the slices will stay intact.
15 min
Under an hour
