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Layered apple cake

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Make this cake in December when Bertrane apples appear on the market. Greyish green incolour, they are small, firm and acidic.


  • For 8 :

    • 12 Bertrane apple
    • 120g sugar
    • 100g softened butter
    • 3 gros eggs
    • 25g cornflour
    • 1 cake tin 28cm
    • butter for greasing

Layered apple cake










Préparation:40 min.
Cooking: 45 min.
Resting: overnight.



  • Peel and core the apples. Slice thinly, in a mixer or mandoline. Grease the cake tin
    well and layer in the apple slices, pressing down so they all go in.
  • Pre-heat oven to 210°C (fan-assisted).
  • In a large bowl, beat the butter and sugar till smooth and homogenous, and add the
    eggs one at a time, beating well between each addition. Finally mix in the cornflour.
  • Turn the mixture over the apples and bake for 2mins at 210°, then 20mins at 180°.If
    the top starts to colour too much, cover with tinfoil to prevent it burning.
  • Leave overnight at 10 – 15°.
  • The cake should easily turn out of the tin onto a rectangular dish, and the layers will
    appear as you cut into it.




See other Apple recipes.