Apple and lemon cake

Name: Apple and lemon cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 800 g Apples (about 4 pieces); 3 TABLESPOONS Lemon juice; 175 g soft butter; 1 package Vanillin sugar; 175 g Sugar; 3 Eggs (size M); 275 g Flour; 1/2 package Baking Powder; 500 g Lemon Yoghurt; 3 TABLESPOONS Apricot Jam; 7-10 Tbsp Fat and flour; 7-10 Tbsp Aluminium foil

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

800 g Apples (about 4 pieces)
3 TABLESPOONS Lemon juice
175 g soft butter
1 package Vanillin sugar
175 g Sugar
3 Eggs (size M)
275 g Flour
1/2 package Baking Powder
500 g Lemon Yoghurt
3 TABLESPOONS Apricot Jam
7-10 Tbsp Fat and flour
7-10 Tbsp Aluminium foil

Directions

1
Tuna fish to pieces. Mix the pasta, rocket, basil, tuna, capers and vinaigrette, leave to stand for about 5 minutes and serve
2
Cream butter, vanilla sugar and sugar with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder and stir in alternately with 150 g yoghurt
3
Pour the dough into a greased springform pan (26 cm Ø), dust with flour. Spread the apple slices along the edge of the dough, leaving the centre free. Dice the remaining apple slices, place them in the middle and press everything in slightly. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-55 minutes (test with sticks), cover with foil if necessary.
4
Remove the cake from the oven, remove from the edge of the springform pan and let it cool down on a cake rack
5
Simmer the jam and 2 tablespoons of water for about 1 minute, while still hot, spread it on the cake. arrange the cake on a serving dish, add the rest of the yoghurt
6
Waiting time approx. 1 hour