DOCUMENT

20 Serves 12 | Preparation time: 95 minutes Ingredients Preparation For the topping: 500 g apples, sharp 1 tbsp. lemon juice For the dough: 150 g butter | softened 150 g caster sugar 1 ½ tsp. vanilla sugar 3 medium eggs 150 g plain white flour ½ tsp. baking powder For the cake tin: 1 tsp. butter For dusting: 1 tbsp. icing sugar Accessories: Springform cake tin, Ø 26 cm Rack Fine sieve Peel and quarter the apples. Starting on the curved side, cut 1 cm thick slices, mix with lemon juice and place to one side. Grease the springform tin. Cream together the butter, sugar and vanilla sugar in approx. 2 minutes. Fold in each egg for half a minute. Place the rack in the oven. Start the Automatic programme or pre-heat the oven. Sift the baking powder and flour together and beat into the creamed mixture. Spoon evenly into the greased springform cake tin. Press the apples gently into the cake mix with the curved side up. Place the springform tin in the oven and bake until golden. Leave to cool in the tin for 10 minutes. Then release the sides of the tin and leave the cake to cool on the rack. Dust with icing sugar. Settings Automatic programme Cakes | Apple sponge Programme duration: approx. 62 minutes Manual Oven functions: Conventional Heat Temperature: 165–175 °C Booster: Off Pre-heat: On Crisp function: Off Duration: 50–60 minutes Shelf level: 1 Apple sponge Useful tip Instead of dusting with icing sugar, you can spread some slightly warm apricot jam over the top.