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We wash the apples, peel them and peel the middle so that no seeds remain.
In a round tray put the butter cut into pieces and cover with sugar.
We place the apples next to each other until we fill the bottom of the tray,
Fill apples, ground walnuts, raisins or anything else with jam and bake for 20-25 minutes.
Meanwhile, prepare the dough (after about 15 minutes since I put the apples in the oven):
-separate the egg whites from the yolk
- beat the egg whites hard with a pinch of salt, add the sugar and beat until the foam hardens again
-leave aside the mixer and add the yolks and vanilla sugar, mix by inverting (not to break the air bubbles in the egg whites), add sifted flour and mix with baking powder. Stir until the flour is well incorporated.
Remove the apple tray from the oven and pour the dough over them (the apples must be soft) and put them back in the oven. We do the toothpick test.
Remove the tray from the oven, let it cool a bit and turn the cake over on a plate.
Refrigerate for 2 hours and serve with whipped cream.