Mug cake with apples

Ingredients for 4 servings:

• 4 eggs
• 1 cup sugar
• ½ cup oil
• 2 cups flour
• 1 cup milk
• 1 packet of baking powder
• 1 packet of vanilla sugar
• 4 apples, Jonagold (or similar sweet and sour)
• 1 lemon(s)
• 1 pinch of salt
• Cinnamon, for sprinkling the cake

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

according to grandma’s recipe, Häferl = cup

Separate the egg whites and egg whites and place them in two separate bowls. Whisk the egg whites until stiff peaks appear and set aside. Add the cup of sugar to the four egg yolks and mix well, then add half a cup of oil and mix well again with the mixer. Then add the flour, baking powder, vanilla sugar, and a pinch of salt to the bowl and mix well again. This will make the batter firm and crumbly at first, so mix in the cup of milk vigorously until a smooth mixture forms. Peel an apple and finely grate it. Mix the apple grater into the batter; this will make the cake nice and moist later. Carefully fold the beaten egg whites into the mixture. Line a deep baking tray with baking paper and spread the batter out. Preheat the oven to 180°C. Peel three apples and cut them into wedges, making about 12-16 wedges per apple. Sprinkle the apple wedges with lemon juice (to prevent them from browning) and place them on the batter. Sprinkle with cinnamon and bake at 180°C for about 40 minutes, until the cake is a lovely golden brown. To test if it’s done, pierce the cake with a meat fork; if nothing sticks to the metal and the cake is golden yellow, it’s done. Let it cool, sprinkle with powdered sugar, and enjoy! You can also use any other fruit for a change. Cherries or plums, for example, also taste great on the cake.