Apple-nut sponge cake

Name: Apple-nut sponge cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 2 medium-sized apples; 7-10 Tbsp Juice of 1 lemon; 200 g Butter or margarine; 250 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 3 Eggs (size M); 200 g Flour; 100 g Cornstarch; 2 coated Tsp Baking Powder; 100 g crushed hazelnuts; 7-10 Tbsp candied apple slices; 7-10 Tbsp Mint leaves; Baking paper or grease; 7-10 Tbsp parchment paper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

2 medium-sized apples
7-10 Tbsp Juice of 1 lemon
200 g Butter or margarine
250 g Sugar
1 package Vanillin sugar
1 pinch Salt
3 Eggs (size M)
200 g Flour
100 g Cornstarch
2 coated Tsp Baking Powder
100 g crushed hazelnuts
7-10 Tbsp candied apple slices
7-10 Tbsp Mint leaves
Baking paper or grease
7-10 Tbsp parchment paper

Directions

1
Wash apples, grate dry, halve and remove core. Grate apples coarsely and mix immediately with lemon juice. Put fat, sugar, vanillin sugar and salt in a mixing bowl.
2
Cream with the whisk of the hand mixer until the sugar is dissolved. Gradually add eggs and stir. Mix flour, cornstarch and baking powder and stir into the dough by the spoonful.
3
Drain the grated apples on a sieve, add them to the dough with the hazelnuts and stir in carefully with a mixing spoon. Grease a box form (26 cm long) or line it with baking paper.
4
Pour in the dough and bake in the preheated oven (electric: 175 °C/ gas: level 2) for 60-75 minutes. After half of the baking time, cover with parchment paper if necessary. Remove the cake from the oven, let it cool down a little and carefully turn it out of the tin.
5
Let it cool down on a cake rack. Possibly decorate with candied apple slices and mint leaves. Makes about 14 pieces.