1.5 cup flour
1 cup sugar
3 teaspoons vanilla sugar
grated peel from one lemon
2 tablespoons sour cream fat at least 34%
2-3 pinches of cinnamon
1 pinch of salt
1 teaspoon of baking powder
5 medium size apples
1 tablespoon lemon juice
15 minutes to prepare it
45 minutes in the oven at 180° C
30 minutes to eat it (kidding :))
First thing is to set the temperature of the oven at about 100° C to get it hot, because the preparation time is rather short. Wash and cut the apples into pieces, as big as you like them, do not peel them. Pour a bit of lemon juice on them to avoid the oxidation. In two plastic bowls, separate the white part from the yolks. Add the pinch of salt on the white parts of eggs and mix/whisk them very very well, until they become like a foam that is not leaking out from the bowl, if you turn the bowl upside-down :) This is one of the secrets of this cake. While you mix the white part you can add half of the cup of sugar, gently. In the other bowl, add the rest of sugar on the yolks, mix them, well, this time with a regular wooden spoon, not mixer. Start adding the flour, slowly, step by step. Then add the vanilla sugar, the lemon peel, cinnamon, and sour cream. In a small cup put the baking powder and add lemon juice on top, mix it for a couple of seconds then add it on the rest of ingredients. This whole dough will get more difficult to stir it, but no worries, once you start to add the white parts, things will get easier. Do not use the mixer when you add the mixed white parts on top of the other ingredients. Use only the wooden spoon and try to incorporate the white parts gently. This will help the cake to rise and to be fluffy at the end.
Prepare the tray as it is more convenient to you: you can use baking paper or you can try to use a bit of butter for the bottom and walls of the tray, then add bread crumbs.
Lay a layer of apples on the bottom and then lay a layer of the dough, then add another layer and so on till you finish both the apples and the dough.
Place it in the oven, set the temperature for 180° C and leave it there, for about 40-45 minutes, depending on your oven. One important thing: do not open the oven's door in the next 15 minutes. If you want to check if it is done, use a toothpick to see how the cake is in the middle. If the toothpick gets out clean, it is time to switch off the oven. Then, another important advice, do not take out the cake immediately, try to leave the oven's door barely open for another 5 minutes, then open it at about 1/2 of the whole range. The heat from inside will maintain your cake soft and fluffy :)
After it gets colder you can serve it next to whip cream or ice cream or eat it just like that.
Bon appetit :)
P.S: Let me know if you tried this recipe :)