See the DOUGH? When baked, it turns into CREAM! French invisible pie with apples and pears

See the DOUGH? When baked, it turns into CREAM! Invisible pie with apples and pears
The classic French pie "Invisible", in which the maximum amount of filling and absolutely butter dough. Moreover, when baking, the dough melts into a delicate and fragrant vanilla cream. The cake is very easy to make, all the ingredients are available. The cake is moist, juicy and very fragrant!
👇 Recipe in writing below.
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To make the Invisible Pie with Apples and Pears:
Apples and pears - 800 gr (unpeeled weight; you can use only apples, or only pears)
Milk - 100 gr.
Melted butter - 30 gr
Flour - 70 gr.
Baking powder - 1 tsp
Egg - 2 pcs.
Sugar - 50 gr.
Vanilla sugar - 10 gr.
Salt - 1 pinch
Streusel:
Flour - 80 gr
Sugar - 30 gr
Vanilla sugar - 10 gr
Soft butter - 40 gr
Salt - 1 pinch
1. Beat eggs with sugar, vanilla sugar and a pinch of salt. Add milk, butter, flour and baking powder.
2. Peel and peel apples and skins. Cut into very thin slices.
3. Dip the slices into the dough so that each slice is covered with dough on all sides.
4. Lubricate the form with butter, line with parchment. You can take a round, square or rectangular shape. The size of my form is 10 by 22 cm.
5. Put the apples and pears in a mold, pour the remaining dough on top. Bake for 30 minutes at a temperature of 180-190 degrees.
6. For streusel, mix flour, sugar, vanilla sugar, salt, grind into crumbs. Sprinkle the cake with this crumb, bake for another 20 minutes.