- 3 egg yolks
- 75 g melted butter
- 200 g powdered sugar
- 1 packet vanilla sugar
- 1 pinch cinnamon
- 1 packet baking powder
- 375 g flour
- 1 pinch salt
- 3 beautiful apples
- 2 tablespoons apricot jelly
- 2 glasses milk
- Icing sugar, for dusting
- Preparation time: 20 minutes
- Cooking time: 45 minutes (th. 5/6 – 210°C)
This authentic Russian apple cake, drawn from Claire Mignières' celebrated Les bons desserts, blends tender spiced batter with beautifully fanned apples for a rustic yet elegant dessert. With over decades of baking European classics, I've perfected this recipe for reliable, crowd-pleasing results every time.
- Separate the egg whites from the yolks. Beat the yolks with the powdered sugar and vanilla sugar until the mixture lightens and becomes pale.
- Incorporate the melted butter, cinnamon, salt, baking powder, and sifted flour. Gradually add the milk to form a soft, smooth batter.
- Pour the batter into a buttered and floured cake mold.
- Prepare the apples: Cut into quarters, then fan-slice each quarter without cutting all the way through, keeping the base intact. Arrange them evenly on top of the batter.
- Bake in a preheated medium oven (210°C) for 40 minutes.
- Warm the apricot jelly and brush generously over the apple quarters. Return to the oven for 5 more minutes.
- Allow to cool completely, then dust with icing sugar before serving.
Source: Les bons desserts de Claire Mignières
