Apple pie in a glass (Enie bakes)
30 mins
30 mins
Ingredients
- 7-10 Tbsp Form: 6 preserving jars (250 ml each) with lid, rubber ring and clips
- 7-10 Tbsp Apple pie ingredients
- 2 Apples
- 7-10 Tbsp Juice and abrasion
- 250 g Wheat flour
- 3 TSP Baking Powder
- 125 g Sugar
- 1 package Vanilla sugar
- 2 Eggs
- 75 ml Sunflower oil
- 125 ml Kefir
- 7-10 Tbsp Also
- 7-10 Tbsp Butter and wheat flour
Directions
- 1
Preheat the oven to 180 °C top and bottom heat. Grease 2/3 of the glasses with butter and sprinkle with flour, knock off excess flour. Place the rubber rings in cold water.
- 2
Peel and quarter the apples, remove the core and chop them into small pieces. Sprinkle with 2 tablespoons of lemon juice and place the grated peel on top. Put the remaining ingredients, except the apples, in a mixing bowl.
- 3
Mix everything with a hand mixer with whisk for a short time at the lowest level, then at the highest level for about 2 minutes to a smooth dough. Fold in apple pieces with lemon juice and lemon grated. Spread the dough evenly on the glasses, filling each glass only half full.
- 4
Clean the edges of the glass. Bake the glasses on the rack on the middle shelf of the oven for about 30-35 minutes.
- 5
Remove the glasses from the oven and close them immediately. To do this, place a wet rubber ring on the inside of each glass lid and fix the lid to the glass with 2-3 clamps. Let the mini cakes cool down in the closed jars on a cake rack.
- 6
The cake keeps for about 2 months in the glass.
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