Round applecake

Name: round applecake
Cook time: 25 min
Total time: 140 min
Yield: 10
Ingredients: 1 lemon cleaned up; 4 jonagold apples; 3 medium sized egg; 180 g granulated sugar; 100 g unsalted butter extra to grease; 230 g self raising flour extra to pollinate; 1,5 tl ground cinnamon; 8 g vanilla sugar pack of 10 bags, bag of 8 g; 200 ml Full Milk; 2 el icing sugar to pollinate approx. 2 tbsp

Cake with freshly sweet apples, cinnamon, vanilla sugar and milk.

Ingredients

Kitchen Stuff

1 mixer
1 spring form (Ø 30 cm)

Directions

Clean the lemon, grate the yellow skin of the lemon and squeeze out the fruit.
Peel the apples, cut into pieces, remove the core and cut the slices lengthwise into slices. Mix with the lemon juice so that the apple does not discolour.
Preheat the oven to 180 ºC.
Break the eggs over a bowl, add the sugar and beat with a mixer until the sugar is dissolved and you have an airy cream.
Meanwhile, let the butter melt over a very low heat. The butter may not become hot.
Pour the butter into the egg mixture. Add the lemon zest, flour, cinnamon, vanilla sugar and salt and scoop. Mix the milk through it.
Spoon the apples with the lemon juice through the batter.
Grease the spring form with some butter and dust the inside with some flour. Put in the batter.
Fry the cake in the middle of the oven for about 55 minutes until golden brown and done.
Allow to cool to room temperature in 1 hour. Sprinkle with the icing sugar and cinnamon.