Roll with grated apples, a simple and very quick recipe because everything is baked in one pan: both the filling and the top. Basically, the roulade comes out of the oven in about 30 minutes from when you start working. The longer the wait for it to cool down before you can cut it.
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📝 You can find the written recipe here ▶ bucate-aromate...
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📌 Ingredients (tray dimensions: ~ 30x40 cm)
apple filling
1 kg apples (weighed unpeeled)
1 tablespoon of lemon juice
50 g caster sugar (or to taste)
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
for the table top
5 eggs size M (~280 g) (or 4 eggs larger L, XL)
70 g of sugar
½ teaspoon salt
1 teaspoon grated lemon peel
50 ml of milk
150 g flour type 000
1 teaspoon baking powder
optional - powdered sugar and cinnamon for serving
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🔪 Preparation
Peel the apples and put them on a grater with large holes or in a food processor. Place the grated apples in a pasta sieve set over a bowl. Squeeze the juice out of the apples very well.
Put the squeezed apples in a bowl, sprinkle them with lemon juice and put the sugar, vanilla and cinnamon on top. Mix to homogenize.
Place the apple filling in the oven tray lined with baking paper and level with a spatula to place in an even, compact layer.
For the topping, put the eggs in a bowl (without separating them). Add salt, sugar and grated lemon zest. Blend for 7-8 minutes on high speed, until apples lighten in color and triple in size. Then pour in the milk and mix briefly, just to incorporate.
Sift the flour and baking powder directly into the bowl, over the egg foam and incorporate with a spatula or hand whisk and light movements. Pour the batter into the pan, over the grated apple filling and level with a spatula.
Put the tray in the oven at 180 degrees for 20 minutes. For gas ovens, use the medium setting. In electric ovens, top and bottom heat without ventilation.
Remove the pan from the oven, let the roll cool for 5-7 minutes, then place another sheet of baking paper on top of the counter and on top of that a large wooden bottom or tray. With a quick movement, flip the roll onto the wooden bottom.
Remove the baking paper that was on top of the apples and roll out the dough using the baking paper at the base. Leave the roll to cool wrapped in baking paper but with the ends loose so they can breathe. Before serving, optionally dust with powdered sugar and cinnamon.
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