Lemon cake with apple pieces and caramel crust

Ingredients for 1 servings:

• 350 g margarine
• 350 g sugar
• 6 eggs, size M
• 350 g flour
• 1 packet of vanilla sugar
• 2 tsp baking powder
• 2 lemon(s), untreated, zest
• 4 apples
• 100 ml water
• 100 g sugar
• 1 lemon(s), juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Fluffy, creamy

First, grate the zest of two lemons and squeeze the juice from one. Set the juice aside. Beat the eggs and sugar until frothy. Sift the flour and add it along with the vanilla sugar, baking powder, lemon zest, and margarine. Mix well! Peel and core the apples, cut them into small cubes, and stir them into the batter. Spread the batter onto a baking sheet lined with baking paper. Place in an oven preheated to 180°C (top/bottom heat) and bake for about 20 minutes on the middle rack. Remove the cake from the oven and set aside. Bring the water, sugar, and lemon juice to a boil, then reduce the heat while watching carefully until the sugar caramelizes. This takes between 10 and 15 minutes, depending on the heat/stove. Don’t let it get too dark! Brush the glaze evenly over the cake in a thin layer and let it cool.