3 apples, 3 eggs, a glass of milk – and it melts in your mouth!

Introduction:
Sometimes the simplest ingredients hold the greatest culinary wonders. This recipe is a perfect example – all you need are three apples, three eggs, and a glass of milk to create a delicious, melt-in-your-mouth apple cake. It’s a quick and versatile option for breakfast, afternoon tea, or coffee dessert, requiring no complicated preparation or a long list of ingredients.

Ingredients:

3 medium apples (preferably slightly sour, e.g. Grey Reinette or Jonagold)

3 eggs

2.5 dl milk (250 ml)

2.5 dl of wheat flour

2 tablespoons of sugar (or to taste)

1 teaspoon baking powder

1 teaspoon cinnamon (optional)

butter or oil for greasing the form

powdered sugar for sprinkling (optional)

If you like, you can add a little sugar to the dough. SHARE – add to your Facebook favorites.

Preparing the apples: Wash, peel (optional), remove the cores and cut the apples into thin slices or small cubes.

Cake: Beat eggs and sugar in a bowl until fluffy. Then add milk and mix thoroughly.

Dry ingredients: In a separate bowl, combine flour, baking powder, and cinnamon. Gradually add to the wet mixture and mix until smooth.

Assembly: Add apples to the mixture and mix gently.

Baking: Pour the batter into a greased baking tin (e.g. a springform pan or an ovenproof dish) and bake in an oven preheated to 180°C for approximately 35–40 minutes, until the top is golden brown and a skewer inserted into the cake comes out clean.

Serving: Once the apples have cooled, sprinkle with powdered sugar or serve with a dollop of natural yogurt.

Serving and storage tips:
Best served warm, right after baking, but remains moist even after several hours.

Can be stored in the refrigerator for up to 2 days, wrapped in aluminum foil or in an airtight container.

Before serving, it can be gently warmed in the oven or microwave.

Variants:

With nuts: Add a handful of chopped walnuts or hazelnuts to the dough.

With raisins: Soak raisins in warm water and add them to the mixture before baking.

Gluten-free version: Replace wheat flour with rice flour or a gluten-free blend.

With cheese: For a creamier consistency, you can add some cottage cheese or mascarpone.

Frequently asked questions:

Can I use plant milk?

Yes, oat, almond or soy milk will also work.

Can the cake be baked the day before?

Yes, but it tastes best the same day. However, it can be reheated.

Which apples are best for this cake?

The best apples are slightly sour, which hold their consistency well – e.g. Renetta, Ligol, Jonagold.

Can I bake this cake without sugar?

Yes – you can omit the sugar completely or replace it with honey, maple syrup or sweetener.