This recipe is popular worldwide because it breaks the rule that a good cake requires hours of work in the kitchen. This \u201cMagic\u201d pan cake, a dessert that does not require an oven, is ready in 15 minutes and has a caramelized texture that truly rivals the best traditional apple pie.<\/p>\n\n\n\n
Here is the secret to getting it perfect the first time:<\/p>\n\n\n\n
\ud83e\udd67 Ingredients (for a 24-26 cm pan)
Fruit: 2 or 3 apples (or pears) thinly sliced.<\/p>\n\n\n\n
Dough:
1 egg.<\/p>\n\n\n\n
150 ml milk.<\/p>\n\n\n\n
60 g sugar.<\/p>\n\n\n\n
60 ml vegetable oil.<\/p>\n\n\n\n
150 g fine flour.<\/p>\n\n\n\n
1 teaspoon baking powder.<\/p>\n\n\n\n
A pinch of salt and vanilla.<\/p>\n\n\n\n
Caramel: 1 tablespoon butter and 1 tablespoon sugar.<\/p>\n\n\n\n
\ud83e\udd63 Preparation in 15 minutes
Quick caramelization: Put the butter and a tablespoon of sugar in a pan over medium heat. When melted, arrange the apple slices in a fan shape, covering the entire bottom. Let them brown for 2 minutes.<\/p>\n\n\n\n
Mixing: While the apples are browning, beat the eggs with the sugar in a bowl. Add the oil, milk, and finally the flour mixed with the baking powder. Mix until smooth.<\/p>\n\n\n\n
Preparation: Pour the batter over the apples in the pan. Smooth with a spatula.<\/p>\n\n\n\n
The secret to heat: Cover the pan and cook over very low heat for about 8-10 minutes. You’ll know it’s done when the top is dry to the touch.<\/p>\n\n\n\n
Flip: Use a plate to flip it over (like an omelet) and cook for another 2 minutes to brown the top.<\/p>\n\n\n\n
Why it drives everyone crazy? No oven required: Perfect for summer or those who don’t want any technical complications.<\/p>\n\n\n\n
Inverted texture: When baked on top of the fruit, the dough absorbs all the juices and caramel, making it extremely moist.<\/p>\n\n\n\n
Versatility: Although apples are the most popular, you can also use bananas, peaches, or pineapple.<\/p>\n\n\n\n
Chart: Time vs. Result
Step Time Goal
Boil fruit 2 minutes Prepare the caramel layer.<\/p>\n\n\n\n
Bake under the lid for 8-10 minutes Let the dough rise and bake through.
Final toasting for 2 minutes Give the base a crispy surface.<\/p>\n\n\n\n
Golden tips:
Use a non-stick pan: This is essential to prevent the fruit layer from breaking when turning.<\/p>\n\n\n\n
Cinnamon: If you like a classic flavor, sprinkle cinnamon directly on the apples before pouring them into the dough.
The toothpick trick: Just like in the oven, poke the center; if it comes out clean, it’s done.<\/p>\n\n\n\n
It’s December 29th, the perfect date for a quick dessert before the big New Year’s Eve dinners. Would you like to know how to make a chocolate version of the same cake, only using cocoa powder?<\/p>\n","protected":false},"excerpt":{"rendered":"
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