Quatre-quart aux pommes façon tatin
Original in French
Virginie Fouquet · chefnini.com · Pour 6 personnes :
Against 462 pound cake recipes
More butter than 98% of recipes and more egg than 97%.
How it compares
Against the typical cake: the median of 462 pound cake recipes, per 100 g of flour.
- More butter than 98% of recipes: 140% of the flour weight against the typical recipe's 91%.
- More egg than 97% of recipes: 120% of the flour weight against the typical recipe's 80%.
- No salt at all, where 75% of recipes use some (most of those 0.5 to 1.5% of the flour weight).
- More leavening than 84% of recipes: 3.7% of the flour weight against the typical recipe's 1.6%, about 2.5 times as much.
Ingredients (10)
- 4 pommes≈ 728 g
- 1/2cc d’extrait de vanille liquide≈ 2.1 g
- 3 oeufs≈ 150 g
- 125g de sucre125 g
- 125g de beurre125 g
- 125g de farine125 g
- 1cc rase de levure chimique≈ 4.6 g
- 50g de beurre coupé en morceaux50 g
- 70g de sucre70 g
- 30g de crème liquide30 g
flour 125 gbatter 1410 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 462 recipes. Shaded: the middle half. Tick: the median.
- Butter140% · 99th percentile · median 91%
- Sugar156% · 70th percentile · median 120%
- Egg120% · 98th percentile · median 80%
- Dairy24% · 37th percentile · median 46%
- Leavening3.7% · 86th percentile · median 1.6%
- Salt0% · 12th percentile · median 0.7%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 25 minutes
- median 60 minutes
Keep exploring
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Nearest by baker's percentages: butter, sugar, egg, dairy, leavening, salt.
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