John Myers
Ingredients for 1 servings:
- 180 g butter
- 3 eggs, size M
- 180 g sugar
- 1 tbsp Calvados (alternatively lemon juice)
- 200 g flour, 405
- 1 tsp baking powder (cream of tartar)
- 3 apples, approx. 600g
- ½ packet of vanilla sugar
- 1 tbsp powdered sugar
- 2 tbsp almonds, sliced
- some oil, neutral or baking spray without hydrogenated fats
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Glass cake – recipe for 4 twist-off jars with 250 ml content
Brush the jars with oil. Preheat the oven to 175°C (top and bottom heat). Melt the butter in a small saucepan over low heat. Beat the eggs with the sugar and Calvados until fluffy. Mix the flour with the baking powder and stir in. Stir the melted butter into the batter. Wash, peel, and quarter the apples. Remove the cores, cut the quarters crosswise into thin slices, and then mix with the vanilla sugar. Layer the batter and apples into the jars. Only fill the jars two-thirds full and cover with a layer of batter. Ensure the top edges are completely free of grease and clean; wipe if necessary! Bake the cake on the oven rack (center) for 15-20 minutes. Then mix the powdered sugar and flaked almonds and spread them over the batter surfaces. Bake the cake for another 15-20 minutes. Remove the jars from the oven. To store, immediately close the lids while still hot. If stored refrigerated, the cake will keep for at least 2 weeks. To serve, carefully loosen the cake from the rim of the glass with a knife and turn it out onto a plate.
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