Apple cake or slip cake with sponge cake

Ingredients for 1 servings:

• 185 g butter
• 150 g sugar
• 6 m.-sized eggs
• 1 pinch of salt
• 1 packet of vanilla sugar
• some organic lemon peel
• 300 g flour
• 2 tsp, leveled baking powder
• 3 tbsp milk
• 750 g apples
• Powdered sugar for dusting
• Fat and ground hazelnuts for the mold

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

Peel the apples, remove the cores, and cut them into wedges. Beat the butter until light and fluffy. Gradually add the eggs and sugar alternately, continuing to beat with a hand mixer. Add the salt, vanilla sugar, and a little lemon zest and mix in. Place the flour and baking powder in a sieve and sift into the mixture. Then carefully fold in and slowly stir in the milk. Pour the batter into a greased 24cm springform pan, sprinkled on the bottom and sides with a few ground hazelnuts. Then press the apple slices into the batter from the center outwards. They should still be visible. Bake in a hot oven at 170-175°C (top/bottom heat) for approx. 45-50 minutes. Check at the end of the baking time whether the batter is cooked through with a wooden skewer or skewer. If any batter is still sticking to the surface, let it bake a little longer. Then let it cool and dust with powdered sugar. Tip: If you like, you can also add some cinnamon or ground nuts to the batter. However, the latter requires a little more milk.