Ingredients:
Dough:
100 g flour
2 medium eggs
100 g butter
100 g powdered sugar
2 tsp baking powder
Filling:
1/2 kg apples
150 g sugar (syrup) + extra sugar (mould and spread)
2 tsp lemon juice (only to prevent apples browning)
20 g butter (the amount you need)
Preparation:
1. Preheat the oven to 170°C (low).
2. Put 3 tbsp of sugar (or more if needed) in the mould and caramelise it, bathing the walls and bottom. You can also use a pan to melt the sugar.
3. Peel and core apples. Put the peels and the cores in a saucepan with 1/4 litre of water and 150 g sugar. Let boil until a light syrup is formed. Strain and put aside.
4. Cut the apples into thin slices (in the shape of halfmoon) and place them neatly in the mould, over the caramel. They must be well arranged because they will be on top of the cake. Place apples in concentric circles.
5. Spread sugar and some small pieces of butter on each layer.
6. Sift the flour and the baking powder and put it in a big bowl. Add the other ingredients (eggs, butter and powdered sugar) and whip for 2-3 minutes.
7. Pour the dough on the apples and bake for 30-40 minutes.
8. Once removed from the oven, soak the cake with the syrup and wait until it is well soaked to unmould the cake.
9. Serve with cream.
Source of Recipe:
Sent in by Elena via Postcrossing
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