Ingredients:
For the Apple Filling:
3 apples (with skin), chopped
40 grams of sugar
5 grams corn starch
Juice of 1/2 lemon
For the Cake:
3 eggs
200 grams of all-purpose flour
80 grams powdered sugar
5 grams baking powder
1 teaspoon vanilla extract
A pinch of salt
70 grams butter, melted
For the Yogurt Cream:
500 grams Greek yogurt
30 grams corn starch
1 teaspoon vanilla extract
A pinch of salt
130 grams of sugar
For Dusting:
Powdered sugar (as needed)
Equipment:
Baking dish
Mixing bowls
Saucepan
Instructions:
Preheat the Oven:
Preheat your oven to 180°C (approximately 350°F).
Prepare the Apple Filling:
In a saucepan, combine the chopped apples, 40 grams of sugar, 5 grams corn starch, and the juice of half a lemon.
Cook over low heat for 10 minutes until the apples are slightly softened and coated with the caramelized sugar.
Set aside to cool.
Make the Cake Batter:
In a large mixing bowl, whisk together the eggs and 80 grams of powdered sugar until well blended.
Add the melted butter, vanilla extract, and a pinch of salt to the egg mixture, and mix well.
Sift in the flour and baking powder, and gently fold into the wet ingredients until just combined.
Prepare the Yogurt Cream:
In another bowl, whisk together the Greek yogurt, 130 grams of sugar, 30 grams corn starch, another teaspoon of vanilla extract, and a pinch of salt until the mixture is smooth and creamy.
Assemble the Cake:
Pour the cake batter into the baking dish.
Spoon the yogurt cream mixture over the cake batter.
Distribute the cooled apple filling evenly over the yogurt cream layer.
Bake the Pie:
Bake in the preheated oven for 40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Cool:
After baking, let the cake stand in the baking dish for 30 minutes to set and cool slightly.
Finish and Serve:
Dust the top of the pie with powdered sugar for a sweet, decorative finish.
Serve warm or at room temperature as a delightful treat with your evening tea or as a special dessert for a birthday celebration.