🍏🍎Apple Upside Down Cake Recipe Upgraded Edition Apple Upside Down Cake

Why do you call it an upgrade? Because we will use honey to make karamel and sugar and reduce the proportion of wheat using alm-on-top. This recipe we adjust from your Appricot Upside Down Cake. Sophie Bombard, the English White Chef, focuses on creating elegant dessert recipes, but can also be done in the Homemade kitchen.

1️⃣ part of the cake page.

1. 100 grams of honey

2. 20 grams of fresh butter

3. Epple 1 peeled ball, cut into pieces

2️⃣ the cake meat part (We adjust the sugar from the original recipe. This recipe will not be very sweet)

1.50 grams of soft fresh butter

2. 50 grams of rice bran oil

3. Chicken egg: 100 grams (about 2 eggs, middle number)

4. 90g brown sugar

5. Almond meal: 50 grams (can be used as a full seed or as a slice, because we'll have to spin it anyway)

6. 1 teaspoon vanilla

7 general purpose wheat flour 70 grams

8. 4 g baking powder (about 1 teaspoon not full well)

9. Salt: 1 / 4 teaspoon

How to do

1. Warm the oven at 180 degrees Celsius (turn on the fan), then apply the fat and lacquer in the bottom print, removing the bottom, with the lacquer on the bottom to print the double layer. This method will prevent the cake meat and fruit from being printed when baking.

2. Bake almond meal for 15-20 minutes until it becomes pretty golden yellow. Then take it out and set it to cool down and lower the oven temperature to 160 degrees Celsius (turn on the fan).

3. Make honey caramel. Pour the honey into a small pot. Set the fire so strong that the honey starts to change into caramel.

4. Once enough, add 20 grams of butter to it. Stir quickly. Then pour this honey caramel into the bottom of the print that has been prepared. Leave it for a moment for the caramel set.

5. Sliced the peeled apple and paste it to the bottom of the print, leaving a little space between the pieces. Do not pack it too tightly, otherwise it will be very difficult to remove the cake.

6.Make cake meat with butter (50g) oil, brown sugar, chicken egg, baked almond meal, whisk until the fine smooth texture goes well together.

7. Put wheat flour, baking powder and salt along. Use a spatula to stunt enough people (do not mix too long).

8. Pour the cake meat over the apple and caramel honey in the print. Use an air-repellent toothpick. Bake for 40-50 minutes. Until the middle of the cake is flexible, spring back when pressed gently. Or when the toothpick is poked in the middle and no cake meat is stuck.

9. Serve as soon as the cake is removed from the oven, set the time exactly for 10 minutes. When the time is over, use the knife around the edge of the print and remove the side print. Put the plate upside down on the cake, then turn it over carefully, and then slowly peel off the paper.

10. You can eat when you are still warm or cool at room temperature. This cake can be kept in a sealed box for up to 4 days.

🌟🌟🌟 And this is the advantage we can get. 😍 Honey caramel aroma, juicy cake meat, no vitality.

1️⃣ particularly soft juicy.

Because almonds have a relatively high concentration of natural oils, these good fats provide excellent moisture in the cake. The result is a juicy, tongue-wrenching cake, even when refrigerated overnight, but the cake may crumble a little because almonts don't have gluten.

2️⃣ The unique fragrance honey has the vibe of flowers and natural vegetation. When simmered with butter, the heat will bring out this unique smell. Combine it with the fragrance of butter perfectly. The sweet taste is not sharp. Honey caramel will give it a softer, mellow and more dimensional sweet taste. Honey vines also retain moisture well.

# Fire Creator Mission # Lemon 8 Howtoo # Formula # Cake # Cake recipe