- sweet apples - 450 Grams
- crust for pie - 1 piece
- thick cream - 3/4 Glass
- sugar - 6 st. spoons
- big egg - 1 piece
- yolk - 1 piece
- extract of vanilla - 3/4 Teaspoons
- apple jelly - 1/3 Glass
- water - 1 teaspoon
- powdered sugar for sprinkling - To taste
1. Preheat the oven to 190 degrees with a counter in the middle of the oven. Put the cake pan on a baking sheet, lace the form with parchment paper or a silicone rug. Peel apples, cut them in half and remove the core. 2. Cut the halves of apples in thick slices (about 6-10 mm thick). You will get about 12 pieces from each apple. Lay the slices of apples against each other, so that they overlap each other. It's okay if the slices of apples go beyond the edges of the crust. In a bowl or a measuring cup mixer beat fat cream, sugar, egg, egg yolk and vanilla extract. Pour the resulting mixture over the apples. It will be a custard. 3. Bake the cake for 50-55 minutes, until the apples are easily pierced with the tip of the knife. Put the cake on the counter and allow it to cool to a little above room temperature. To make apple glaze, bring the apple jelly and water to a boil in a medium saucepan. Using a brush, grease the entire surface of the pie with hot jelly. If the apples and custard are separated from the cake, use the glaze to fill the cracks. If you do not use glaze, sprinkle the cake with powdered sugar.
Servings: 8