@margarita_x1:

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Thursday 16 April 2026 03:53:03 GMT

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lu :

2026-04-16 06:12:36

1

xbrianx03 :

ok mañana

2026-04-16 03:58:59

1

Estefanía Durán :

SANTO DIOSSS 😍

2026-04-16 18:32:06

1

diana zep :

2026-04-16 04:20:23

1

yaz :

la más hermosa mi amor

2026-04-16 07:00:12

1

👸🏼 :

Guapísima 😍

2026-04-16 14:08:22

1

vlery :

Que hermosa 😍

2026-04-16 04:08:50

1

almal_bbyy1 :

Hola guapa

2026-04-16 04:46:11

1

yosh :

mami yo te pienso

2026-04-16 04:02:48

1

𝓓𝓪𝓷𝓷𝔂 :

😍😍

2026-04-18 05:34:27

1

bely :

😍😍😍

2026-04-16 04:04:54

1

👸🏼 :

😍😍😍😍😍

2026-04-16 14:08:18

1

Adi zepeda :

😻😻😻😻😻

2026-04-16 03:56:06

1

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The apples are sliced so thinly they almost melt into the custard-like batter! Recipe below: -100ml full cream milk -25g butter, melted -1 tsp vanilla extract -2 eggs, at room temperature -1/4 cup (55g) caster sugar -1 cup (150g) self-raising flour -1kg Pink Lady apples, peeled, cored -Icing sugar, to serve -Custard, to serve Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 9 x 20cm (base size) loaf pan and line the base and sides with baking paper, extending the paper over the two long sides. Mix the milk, melted butter and vanilla in a jug. Use a stand mixer with the whisk attachment to whisk the eggs and caster sugar in a bowl until the mixture is frothy and pale. Sift the flour over the egg mixture. With the mixer on low speed, whisk until just combined. Add the milk mixture and whisk until the batter is smooth. Cut the apple on a mandoline into about 2mm thin slices. Add the apple in batches and fold through very gently until the slices are lightly coated with the batter. Spoon the cake mixture into the prepared pan and smooth the surface, pressing down lightly to compact. Bake for 1 hour or until a skewer inserted into the centre comes out clean. If the top begins to brown, cover loosely with foil. Set aside in the pan for 10 minutes to cool slightly before transferring to a wire rack to cool completely. Dust with icing sugar, slice and serve with custard. #applecake #cakerecipe #invisibleapplecake

The apples are sliced so thinly they almost melt into the custard-like batter! Recipe below: -100ml full cream milk -25g butter, melted -1 tsp vanilla extract -2 eggs, at room temperature -1/4 cup (55g) caster sugar -1 cup (150g) self-raising flour -1kg Pink Lady apples, peeled, cored -Icing sugar, to serve -Custard, to serve Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 9 x 20cm (base size) loaf pan and line the base and sides with baking paper, extending the paper over the two long sides. Mix the milk, melted butter and vanilla in a jug. Use a stand mixer with the whisk attachment to whisk the eggs and caster sugar in a bowl until the mixture is frothy and pale. Sift the flour over the egg mixture. With the mixer on low speed, whisk until just combined. Add the milk mixture and whisk until the batter is smooth. Cut the apple on a mandoline into about 2mm thin slices. Add the apple in batches and fold through very gently until the slices are lightly coated with the batter. Spoon the cake mixture into the prepared pan and smooth the surface, pressing down lightly to compact. Bake for 1 hour or until a skewer inserted into the centre comes out clean. If the top begins to brown, cover loosely with foil. Set aside in the pan for 10 minutes to cool slightly before transferring to a wire rack to cool completely. Dust with icing sugar, slice and serve with custard. #applecake #cakerecipe #invisibleapplecake

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