Apple cake

Step-by-step cooking

1. Step 1:

   

   The cake turns out very tasty and light. And in terms of cooking, too. The most difficult thing is to prepare the apples. They need to be peeled and cored.

2. Step 2:

   

   Melt the margarine in a water bath or on the stove, but make sure that it does not fry. Get 2 tbsp .spoon sugar and dissolve in margarine. I use margarine specifically. I've never done it with butter, so I can't say how it turns out. When the sugar is dissolved, cool and add 0.5 liters of sour cream and soda, slaked with vinegar. Mix well until smooth and gradually add flour. The dough should be soft, but so that it can be rolled out.

3. Step 3:

   

   Cut the dough into 8 pieces. Roll up the balls, cover with a towel and leave to rest. Let's do the cream.

4. Step 4:

   

   Cut apples into cubes in a cauldron and add 200 gr. sugar. If you like sweeter or sour apples, add a little more sugar. Simmer the apples under the lid and over low heat, stirring occasionally. Apples are ready when they don't crunch. Remove from heat and leave to cool.

5. Step 5:

   

   While the apples are cooling, let's do the cakes. Roll out 1 ball, 4-5 mm thick. The diameter is approximately 35-40 cm . You can make them more or less to fit the shape of your cake. Place the rolled dough on a baking sheet and make incisions with a knife. Don't hesitate with this case! Do more and more often, it will bubble less. And in the oven heated to 180 C * for 7-10 minutes. But you watch out, the ovens are different... As the cake gets a little darker on top, pull it out.

7. Step 6:

   

   When you pull out the finished cake, put the shape of your future cake on it and cut it along the contour. For me, it's a regular plate.

8. Step 7:

   

   Bake all the cakes this way. Don't eat the trimmings. We'll need them again. Add 0.5 sour cream to the cooled apples and mix well.

9. Step 8:

   

   When all the cakes are baked, put the trimmings on a baking sheet and brown in the oven. Then pull them out and chop them.

10. Step 9:

    

    Smear each cake with cream. The topmost cake, smeared with cream, sprinkle with crushed scraps.

11. Step 10:

    

    Leave the cake to soak for 6 hours, and preferably overnight in the refrigerator. Bon appetit!