Summary

Ingredients

• 180 g butter, melted
• 3 egg (s)
• 180 g suar
• 1 tablespoon calvados, rum or lemon juice
• 200 g flour
• 1 teaspoon, leveled baking powder
• 3 apples
• 1 packet vanilla sugar, or 2 teaspoons homemade vanilla sugar
• 1 tablespoon powdered sugar
• 2 tablespoon. Flaked almonds
• Oil, for the glasses

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Instructions

1. First rub the glasses carefully with oil, I always do this with paper towels. Heat the oven to 175 ° C or 160 ° C convection.
2. Beat the eggs with the sugar and the calvados until frothy. Melt the butter in the microwave. Mix the flour with the baking powder and sift onto the egg mixture. Stir the liquid, slightly cooled butter into the dough.
3. Peel and quarter the apples. Cut out the core and cut the quarters into fine slices and mix with the vanilla sugar.
4. First put 1 spoonful of batter in the jars, then layer apples and batter in the jars, filling the jars only 2/3 full. Bake the cake on the middle rack for about 20 minutes.
5. In the meantime, mix the flaked almonds with the powdered sugar, then spread on the surface of the dough and bake for another 15-20 minutes.
6. Take the jars out of the oven and close them immediately with the twist off. The cakes will keep refrigerated for at least 2 weeks.