Summary

Ingredients

• 250 g butter
• 250 grams sugar
• 4 egg (s), separated
• 200 g flour
• 50 g cornstarch, (e.. Mondamin)
• 0.5 ½ pack baking powder
• 1 tablespoon vanilla sugar
• 1 pinch (s) salt
• 0.5 ½ lemon (s), the zest

For the cast:

• 3 lemon (s), (unsprayed)
• 150 grams sugar
• Powdered sugar, for sprinkling

Also:

• 2 apples (sour, e.g. Rubinette)

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Instructions

1. Mix the butter, sugar, vanilla sugar and egg yolk until creamy and gradually stir in the flour mixed with baking powder and the cornstarch. Add salt and lemon zest. Finally, fold in the stiffly beaten egg whites.
2. Peel and cut the apples into eighths.
3. Grease a cake tin (springform pan: 26 cm) and line it with parchment paper. Pour in the dough and spread the apple wedges loosely on top and bake the cake in the preheated oven to 190 ° C for about 30-40 minutes on the middle rack.
4. Immediately after baking, turn the cake directly onto the cake plate, brush the paper with a damp cloth and pull it off the cake. Prick the cake with a wooden stick or knitting needle many times to make holes evenly spaced.
5. Squeeze the 3 lemons and stir in the 150 g sugar until smooth. Carefully pour this lemon juice mixture over the whole cake. Please do this slowly so that the cake can soak up the liquid well. As soon as the juice is on the cake, dust it with a lot of powdered sugar. This then forms a small sugar crust when it cools, which keeps the cake juicy and fresh.