ingredients |
|
| batter: | |
| 125 g | margarine |
| 120 g | NO SUGAR SUGAR Erythritol+Stevia |
| 300 g | flour |
| 2 | eggs (2 x yolks, 1 x eggwhite) |
| 1 teaspoon | baking powder |
| topping: | |
| 75 g | NO SUGAR SUGAR Erythritol+Stevia |
| 75 g | butter |
| 75 g | chopped almonds |
| 1 | eggwhite |
| filling: | |
| 1 kg | apples |
| at will | NO SUGAR SUGAR Erythritol+Stevia |
| to taste | lemon juice, cinnamon, vanilla |
how it's done:
Peel, core and dice the apples and steam in a pot with some NO SUGAR SUGAR, lemon juice, cinnamon and vanilla, until the apples are soft.
Separate one egg and set the eggwhite aside. Beat 2 yolks and one eggwhite with NO SUGAR SUGAR and margarine until foamy. Steadily add the flour with the baking powder until a short pastry is created. Divide the batter evenly and press one part into a greased springform pan (also press some batter to the sides of the pan). Spread the steamed apples evenly on the batter. Roll out the second half of the short pastry and lay on the filling.
Beat 2 eggwhites until they're stiff. Mix the remaining ingredients for the topping and fold in the beaten eggwhites. Spread the topping on the cake inside the springform pan.
Bake the cake for about 40 minutes at 175°C. Prick the batter on top after 20 minutes in the oven, so the moisture can escape.