Apple cake with walnut caramel

Ingredients for 1 servings:

• 175 g margarine
• 125 g sugar
• 1 pinch of salt
• 3 eggs
• 150 g flour
• 50 g cornstarch
• 1 tsp, heaped baking powder
• 750 g apples, sour, prepared, weighed
• 1 lemon(s), untreated
• 75 g butter
• 75 g sugar
• 1 packet of vanilla sugar
• 1 tbsp honey
• 100 g walnuts, chopped
• 3 tbsp milk

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

A further development of the recipe for apple bee sting.

Peel and core the apples, and cut into wedges. Grate the lemon zest and squeeze the lemon juice. Drizzle the prepared apples with the lemon juice. Beat the margarine, 125g sugar, salt, lemon zest, and eggs until fluffy. Mix the flour, cornstarch, and baking powder and stir into the egg mixture, tablespoon at a time. Pour the batter into a springform pan and spread the apple slices evenly over the top. Bake at 175°C (fan oven) for 30 minutes. Meanwhile, bring the remaining ingredients to a boil and let them brown lightly. Remove the cake from the oven after 30 minutes and spread the caramel mixture evenly over the top. Bake for another 20 minutes at 175°C. Allow to cool and carefully remove from the pan. Best served the same day.