Caramel apple cake

1

Divide the six eggs into two large bowls.

2

This is the material.

3

This is the tool you need to use.

4

Add sugar to the egg white and stir until you can stir up a small corner with an egg beater.

5

Add sugar to the egg yolks, stir until the sugar dissolves, sieve in the flour and stir until there are no particles.

6

Pour a small portion of the egg white into a large bowl containing the egg yolk paste, turn it up and down with a spoon until there is no white foam.

7

Pour the mixed egg yolk paste into a large bowl filled with egg white, and also turn up and down until there is no white foam.

8

Rub the rice cooker with butter, heat for 2 minutes, and remove.

9

Prepare a damp cloth.

10

After the caramel juice is cooked, quickly place the pan on a damp cloth, wait until the sound is lower, and quickly pour into the bottom of the rice cooker. Shake the rice cooker until the caramel evenly spreads the bottom of the rice cooker.

11

Pour in the cake liquid and gently shake the pan on the table a few times to shake out the excess air.

12

After ten minutes, dice the apples and spread them evenly on the cake. After three minutes, sprinkle the raisins on the cake.

13

The next step is to wait for the cake to be cooked.

14

It was upside down because I put the diced apple on the cake before it even started baking, which made it not very good after upside down, but it tasted good.

15

This is the cake I made last time, but because the eggs were too small, only four were put in it, but it was not as high as the plate when inverted.

16

Look at how beautiful the color was when it was inverted last time.

You can scoop out the egg yolk with a spoon, provided that the egg yolk cannot be broken, and you must be careful when beating the eggs. Add a few drops of white vinegar or a little salt when beating the egg whites. The bowl containing the egg whites should be oil-free and water-free. The egg whites don't need to be sent to the point where others say that the bowl won't fall off. When beating the egg yolks, you only need to use sifted flour. You can actually leave caramel juice without adding it. If you want to add it, just look at the method of cooking caramel juice.: About 110 grams of granulated sugar, about 50 grams of cold water, and about 30 grams of hot water. First boil cold water and granulated sugar until the granulated sugar dissolves. When boiling until amber, add hot water, and cook again until amber. Put the chopsticks in five minutes after you have sprinkled the raisins, because the cake will swell. Whether the cake is ripe can be seen by putting a chopstick in it. If there is no cake liquid, it means that the cake is ripe. Please don't make my mistake by putting diced apples in the cake before it's baked.