Apple pie, without egg yolks or butter: the “prestofatto” that is prepared in a short time and is very soft
Apple pie ingredients
- 5 egg whites
- 2 apples
- 150 g of sugar
- 200 g of 00 flour
- 50 g of starch
- 120 g of warm water
- 120 g of seed oil
- 1 teaspoon cinnamon powder
- juice of half a lemon
- 1 sachet of baking powder (16 g)
Preparation of the cake
The first thing we have to do is cut the apples into wedges (don’t worry about the size, you can choose the consistency). Once this is done, put them in a bowl and add lemon juice and sugar (about a large spoon). Mix gently (a tip we give you is to shake the bowl to break up the apples). Set aside.
Now let’s move on to the eggs. In a large bowl, put only the egg whites (maybe you can use the canned ones you find at the supermarket to make it quicker). In another bowl, sift the flour and starch with a sieve. Then sieve the cinnamon and finally add the yeast.
Now mix the oil with water and sugar (the remaining one). Now let’s combine the powders (the sifted flours) a little at a time and mix well so as not to form lumps. Once mixed well, add the egg whites and mix again with a Marisa (a spatula). The movement must be smooth: from bottom to top. Be careful not to let them disassemble.
We take a pan of 22 cm in diameter and grease it with butter. At this point we have the apples on the bottom and cover it all forming a carpet of apples. We then pour the dough completely. Now let’s cook in the oven at 180 degrees for 40 minutes (obviously it must be preheated and not ventilated). With a snack we check the cooking by dipping it in the center of the cake (if it’s too wet it’s not cooked yet).
Once cooked, remove our cake from the oven: put it on a shelf and let it cool down. When it’s no longer boiling (almost cold) we sprinkle icing sugar and a little cinnamon powder if you like (taste this fantastic cake with whipped cream).