Summary

Ingredients

• 180 g butter
• 3 egg (s), size M
• 180 g suar
• 1 tablespoon calvados (alternatively lemon juice)
• 200 grams flour, 405
• 1 teaspoon baking powder (baking tartar)
• 3 apples, approx. 600g
• 0.5 ½ pack vanilla sugar
• 1 tablespoon powdered sugar
• 2 tablespoon almond (s), sliced
• some oil, neutral or baking spray without hydrogenated fats

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Instructions

1. Brush the glasses with oil. Preheat the oven to 175 ° C top and bottom heat.
2. Melt the butter in a small saucepan over low heat. Beat the eggs with sugar and calvados until frothy. Mix the flour with baking powder and stir in. Stir the melted butter into the batter.
3. Wash, peel and quarter the apples. Remove the core, cut the quarters diagonally into fine slices and then mix with the vanilla sugar.
4. Pour the batter and the apples into the jars in layers. Only fill the glasses 2/3 full and top with a layer of batter. Make sure that the upper edges are completely clean and free of grease, wipe them off if necessary! Bake the cake on the wire rack in the oven (center) for 15-20 minutes. Then mix the powdered sugar and flaked almonds and spread on the surface of the dough. Bake the cake for another 15-20 minutes.
5. Take the glasses out of the oven. Close the lids immediately while still hot to store. The cake will keep for at least 2 weeks if stored in a cool place. To serve, carefully remove the cake from the edge of the glass with a knife and turn it onto a plate.