This is a delicous apple cake for apple lovers. This cake tastes specially great with homemade vanilla sauce. You can find my homemade vanilla sauce from my blog.
Instead of cinnamon, you can use 0.5-1 teaspoon of ground cardamom in the filling. However, definitely add brown sugar as it gives the apples a particularly good flavor nuance. By adding lingonberries, you can get both a nice texture and a beautiful color to the cake. If domestic Antonovka apples are not available, I recommend buying apples with sour taste as they perfectly balance the sweet cake. Berries can be used in the filling of cake, but in this case it is worth mixing them with potato starch first so that the result is not too watery and the amount of cinnamon should be reduced or omitted altogether.
Ingredients:
Base:
150g room temperature butter
1 egg
0.5dl sugar
6dl wheat flour
Filling:
6-7 medium apples
2-3tbsp brown sugar
2tsp ground cinnamon or a couple of handful of lingonberries (optional)
Topping:
5 eggs
5tbsp sugar
3tbsp of wheat flour
2tbsp of potato starch
pinch of salt
Recipe:
Base:
Chop the butter and beat with sugar to a light cream. Add the egg while continuing to beat. Add flour and mix until smooth. Roll the dough on a floured surface to a thickness of approx 0.5 cm and place in a cake tin. Make sure that the cake tin is covered with baking paper or greased with butter.
Filling:
Peel the apples. Home garden apples do not need to be peeled, but I definitely recommend doing it for foreign apples, unless you are using eco fruits. Cut the apples into thin slices. Spread them on the dough and sprinkle the mixed sugar and cinnamon on top. If desired, sprinkle with lingonberries. Bake in the oven at 200C for 15-20 minutes until the edges of the pie start to brown.
Topping:
Beat the egg yolks with half the amount of sugar to a light foam, add the sifted flour mixed with potato starch and mix gently. Beat the egg whites with the remaining sugar and salt to stiff peaks until they are glossy. Then add it carefully also into the egg yolk foam. Spread in an even layer on the cake and bake for another 7 minutes until the cake is golden. When serving, sift powdered sugar over the cake.
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