Apple cake

Preparation:
Preheat the oven to 180 °C (top/bottom heat / 350 °F). Grease a springform pan (about 25 cm / 10 in Ø).

Prepare the base:

Separate the eggs, keeping the egg whites for the cream filling.

Beat the egg yolks with 30 g sugar until pale and fluffy.

In a separate bowl, mix the flour, baking powder, and salt.

Stir the soft butter into the yolk mixture.

Gradually work in the flour mixture until a soft dough forms.

Press the dough into the springform pan, forming a slight rim. Reserve a little dough for the top layer (optional).

Make the cream filling:

Beat the egg whites until stiff, then slowly add 30 g sugar while continuing to beat until glossy.

Add the vanilla, then gently fold in the cornstarch and sour cream.

Set aside.

Prepare the apples:

Peel, core, and slice the apples into thin wedges.

In a large pan, melt the butter, then add the apple slices, brown sugar, and lemon juice.

Sauté for 5–7 minutes over medium heat, until softened but still holding their shape.

Let cool slightly.

Assemble the cake:

Spread the cream filling evenly over the base.

Arrange the apple slices on top.

Make the streusel:

Mix the flour, sugar, and cinnamon.

Add the cold butter and rub with your fingertips until crumbly.

Sprinkle over the apples.

Bake:

Bake for about 40 minutes, until the top is golden brown and the filling is set.

Let cool in the pan for 10 minutes, then release the springform and allow the cake to cool completely on a wire rack.

Serve:
Dust with powdered sugar and serve with whipped cream, if desired.

Enjoy! 🍎

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