Summary

Ingredients

For the sponge cake base:

• 2 medium egg (s)
• 100 g suar
• 1 packet vanilla sugar
• 250 g wheat flour, type 550
• 3 teaspoons, leveled baking powder
• 150 g yourt (1.5%)
• 3 teaspoons oil, neutral

For covering:

• 900 g apples, (Boskoop)
• 30 g flaked almonds

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Instructions

1. Roast the almonds briefly in a pan without fat and then let them cool on a plate. Peel and core all apples and cut into eighths.
2. Beat the eggs for 1 minute until frothy. Add sugar and vanilla sugar and beat for another 2-3 minutes. Now mix the flour with the baking powder and slowly sift half of it onto the egg cream, briefly stir in on the lowest setting. Mix the remaining flour with the yogurt and oil and stir into the dough.
3. Line a springform pan (26 cm) with baking paper, pour in the dough and smooth out. Spread the apple pieces on top and sprinkle with the roasted almonds. Off to the oven. Bake at 180 ° top / bottom heat, preheated, or convection 160 °, also preheated, in the lower third for approx. 25 minutes.
4. After baking, place the cake on a wire rack and remove the springform pan. Let the cake cool down and then loosen the base and place the cake on a cake plate.
5. The calorie figure refers to one piece of the cake cut into 16 pieces.