ITALIAN APPLE CAKE RECIPE RECIPES

Steps:

• Preheat oven to 350°. Grease and flour three 9-in. round baking pans. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat until just combined. Stir in coconut and pecans., In another bowl, beat egg whites with clean beaters until stiff but not dry. Fold one-fourth of the egg whites into batter, then fold in remaining whites. Pour into prepared pans., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, beat cream cheese and butter until smooth. Beat in confectioners’ sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of cake. Refrigerate.

Steps:

• Gâteau Invisible
• Peel the apples and remove the cores. Slice them very thinly.
• Preheat the oven to 350 degrees F.
• In a medium bowl, whisk the eggs and sugar until pale. Add the milk and melted butter and mix well.
• Sift in the flour and combine. Add the sliced apples.
• Using a rubber spatula, coat the apples well with the batter.
• Spoon the apples into a parchment paper-lined loaf pan, then pour over the remaining batter.
• Top with sliced almonds.
• Bake for 40 minutes. Cover with a foil and bake another 10 minutes.
• Let cool, then remove the cake from the pan.
• Butter Caramel Sauce:
• In a microwave-safe bowl, add the sugar and butter. Microwave 2 minutes or until sugar turns dark brown.
• Using oven mitts, very carefully take the bowl from the microwave.
• The bowl and sugar will be extremely hot so be careful when handling them.
• Immediately add the cream and whisk well with a metal spoon or whisk (this will splatter a bit, but keep stirring).
• Pour the caramel over the cake and serve.
• Enjoy!