Swedish apple sponge cake

Name: Swedish apple sponge cake
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 7-10 Tbsp Fat and flour; 1 kg sour apples (6-7 pieces); 1-2 TABLESPOONS Lemon juice; 4 Eggs (Gr. M); 250 g + 75 g sugar; 7-10 Tbsp Salt; 125 g Butter; 1⁄8 l Milk; 300 g Flour; 3 deleted Tsp Baking Powder; 1 coated Tsp Cinnamon; 75 g chopped almonds; 7-10 Tbsp Icing sugar

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

7-10 Tbsp Fat and flour
1 kg sour apples (6-7 pieces)
1-2 TABLESPOONS Lemon juice
4 Eggs (Gr. M)
250 g + 75 g sugar
7-10 Tbsp Salt
125 g Butter
1⁄8 l Milk
300 g Flour
3 deleted Tsp Baking Powder
1 coated Tsp Cinnamon
75 g chopped almonds
7-10 Tbsp Icing sugar

Directions

1
Grease a fat pan (approx. 32 x 39 cm; at least 3.5 cm deep) and dust with flour. Peel, quarter, core and cut apples into slices. Sprinkle with lemon juice so that they do not turn brown.
2
Beat the eggs, 250 g sugar and 1 pinch of salt with the whisk of the hand mixer for about 8 minutes until thick and frothy. In the meantime bring butter and milk to the boil. While continuing to whisk, let the mixture run hot into the egg foam.
3
Mix flour and baking powder, sieve onto the egg foam mixture and carefully fold in with a whisk. Pour the sponge mixture onto the fat pan and spread evenly.
4
Mix 75 g sugar and cinnamon. Spread apple slices on the sponge cake. Sprinkle with the cinnamon-sugar mixture and the almonds. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 25-30 minutes.
5
Remove the cake from the oven, place it on a cake rack and let it cool on the fat pan. Remove the cake from the fat pan, dust with icing sugar, cut into pieces and serve. Whipped cream is delicious with it.