L'invisible Pomme-Vanille

L'invisible Pomme-Vanille 

Original recipe from:  Emojoie (check out the video HERE) 

6" inches round mold, lined with baking paper
(I used a small loaf baking tin, lined with oiled baking paper) 

INGREDIENTS

2 eggs 

50g sugar (I used 40g brown sugar) 

20g melted butter

1 teaspoon of vanilla extract

a pinch of salt (omit if you are already using salted butter)

100g milk (I used 20g milk powder + water) 

70g cake flour (I used all purpose wheat flour)

3 red apples (I used Tru-Cape red apples)

STEPS:

1. Peel the skin of the apples. Slice the apples as thin as possible. 
2. Simply whisk eggs and sugar until the sugar is dissolved. 
3. Add in all the other ingredients one by one, except the sliced apples.
4. Put in apple slices into the cake batter. Make sure EVERY apple slices is soaked with the cake batter. 
5. Put the soaked apple slices into baking tin using a spoon to arrange them nicely. 
6. Bake in preheated oven at 170 degree Celsius for 45 minutes or until the top is golden brown and cake is cooked. 
7. Put in the fridge to chill before serving. 
8. To store the pudding, place them into a tight container in the fridge. 

Third Attempt: Finally 

Lined the paper carefully into the baking tin. 

I brushed oil on the paper. 

Next time, I think I need to brush more and ensure every part is oiled properly.

I laid the apple this way after removing its seeds and skin. 

Then, I slice them thinly.

This is how thin I sliced my apples.

I don't like to bite the apples in the cake.

It looks more invisible too, when the apples are sliced thinner.

My apples turned brown a little while waiting for me to prepare the cake batter.

The entire process of preparing the cake batter and soaking apples with the batter.

Before and after baking. 

The height of the cake doesn't change much although it did rise while baking.

It will collapse after it's done baking.

The middle part of the cake still looks a little wet actually but I decided to stop baking.

Used a knife to go through the 4 edges and get the cake out easily when it's lined with paper.

Still a little sticky but much better than the first time when I didn't brush any oil at all. 

I was impatient and trying to slice a piece when it's not refrigerated.

As a result, the cake isn't cut nicely.

Moral value: Chill the cake completely before cutting. 

After the second day, I really think this cake tastes really good. 

Second Attempt: Not careful with the top 

NOTES:

• I might try to do this again to see if I'm able to get it looks prettier. After all, this is a healthy cake, so no harm redoing. 
• Previously, I had problem with RAW cake. Gahh.. No matter how long I bake it, the cake's top looked brown already but it seems to have water oozing out. When I put in my skewer, it is still wet. So, I decided the first attempt was a failed one and decided to remove it from the oven and transformed it into a secret ingredient for my applesauce cocoa muffins.
• In my second attempt (the pictures above), I used high temperature 170 degree Celsius to bake it for approximately 50 minutes. The top has browned but the cake still contains some moisture. So, I used 200 degree Celsius for the last 20-30 minutes, which resulting in the burnt top. However, nobody tasted the burnt at all. 
• IMPORTANT: To slice the apples as thinly as possible. For the second time, I couldn't even feel the bite of the apples. It's great. It is easy to slice the cake (even before refrigerating it). Basically, it's really pudding the second time. The first time was more like.. sauce or soup. 
• I didn't have a 6" round baking tin. So I used my small bread loaf. Layered the sides and bottom with baking paper. I think next time, it is better to spray some oil on the paper to prevent it from sticking.