Barbara cake

Ingredients for 12 servings:

• 150 g butter or margarine
• 150 g sugar
• 1 packet of vanilla sugar
• 2 eggs, including the yolk
• 100 g sour cream
• 300 g flour (wheat flour)
• ½ pack of baking powder
• 2 apples
• 2 eggs, of which the egg white
• 150 g sugar
• 1 tbsp semolina (wheat semolina)
• 50 g walnuts, ground
• 1 tbsp flour (wheat flour)
• some cake icing, dark

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

For the dough, beat the butter or margarine with a hand mixer on high speed until smooth. Gradually stir in the sugar and vanilla sugar. Stir until the mixture is thickened. Gradually stir in the egg yolks. Stir in the sour cream. Mix the flour with the baking powder, sift, and stir in portions on medium speed. Pour two-thirds of the dough into a springform pan and smooth it out. Place the pan on the oven rack and pre-bake the base (top/bottom heat: preheated to about 180°C; fan: preheated to about 160°C; gas mark 2-3; baking time: about 20 minutes). In the meantime, for the topping, peel, quarter, core, and coarsely grate the apples. Beat the egg whites with the sugar until stiff peaks. Carefully fold in the semolina, grated apples, and walnuts. Spread the mixture on the pre-baked base. Knead the flour into the remaining dough using a hand mixer fitted with a dough hook. Form thin rolls from the dough and place them over the topping in a lattice. Return the pan to the oven rack and bake for about another 30 minutes at the oven setting specified above. Remove the cake from the pan and let it cool. Melt the cake glaze according to the package instructions, transfer it to a small freezer bag, cut off a corner, and decorate the cake with the glaze. Allow the glaze to set.