Molinos - Apple Millefeuille
Apple Millefeuille
Exquisita recipes

Apple Millefeuille

Apple Millefeuille


1 packet Exquisita Vanilla Cake Sponge

3 eggs

220 cc milk

7 green apples

150 blonde raisins

3 tsp. cinnamon

Butter (for the baking sheet)

Flour (for the baking sheet)


Heat the oven at 160° for 15 minutes.

Butter and flour a round baking sheet of 26 cm diameter.

In a bowl beat the eggs, the milk and add the contents of the Exquisita Vanilla Cake Sponge packet. Blend well and beat for 3 minutes with an electric beater or 5 minutes manually.

Rinse the green apples, peel them and using a punch remove the core. Cut into thin layers with a sharp knife. If necessary lightly coat the apples with lemon juice to prevent them get brown.
Pour a thin layer of the mixture over the baking sheet and cover it with two layers of apples. Sprinkle with ground cinnamon and with the raisins. On top of it place another thin layer of the sponge mixture, and then sprinkle with the cinnamon and the raisins. Repeat this process until ¾ height of the baking sheet is filled.

Bake until the surface browns and a skewer comes out clean and dry.

Set aside to cool. Cut into individual portions and serve.