Summary

Ingredients

For the dough:

• 4 egg (s)
• 1 egg white
• 1 ½ cup sugar
• 2 cup flour
• 2 teaspoons baking soda
• 13 tablespoon oil, neutral
• 4 packs vanilla sugar
• 2 ½ kg apples
• cinnamon for the tray

For the sprinkles:

• 125 g butter
• 125 g suar
• 0.5 ½ pack vanilla sugar
• 0.5 ½ pack baking powder
• 1 egg yolk
• 250 g flour
• 0.5 ½ lemon (s), the juice from it (or 2 teaspoons lemon juice extract)

Also:

• butter, melted, for brushing
• Sugar for sprinkling

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Instructions

1. The cup used as a measure holds approx. 230 ml. Use the deep drip pan from the standard oven as a tray. This is approx. 45 x 38 cm (can vary a little depending on the oven).
2. Mix the sugar, eggs and egg white to a creamy mass. Gradually fold in sifted flour with baking powder with a spatula. At the very end, when the flour has been properly mixed with the sugar-egg mixture, quickly beat in the oil (also with the spatula) and pour the whole mixture into a baking sheet sprinkled with cinnamon (normal size and sheet a little higher!) .
3. Peel, divide and core the apples. Cut the apples into quarters or eighths and cut a little on the curve. Then distribute the apples on the dough with the curve upwards so that nothing can be seen of the dough. Scatter the 4 sachets of vanilla sugar over the top.
4. For the crumble, beat the butter, sugar, vanilla sugar and egg yolk with a dough hook. Then add the sifted flour and stir vigorously with the dough hook until the crumbles are really good. Then sprinkle these over the cake.
5. Bake in a preheated oven at 180 ° C fan / bottom heat for about 45 minutes.
6. As soon as the slipped dough tips peek out golden brown between the apple pieces, the cake is ready (normally the baking time is 45 minutes) and the cake can be removed from the oven.
7. Spread the melted butter over the cake and sprinkle with sugar.