Sunken Apple Cake à la Regina

Ingredients for 1 servings:

• 8 small apples
• 250 g butter
• 250 g sugar
• 500 g flour
• 4 m.-sized eggs
• 125 ml milk
• 1 packet of baking powder
• 1 packet of vanilla sugar
• 1 bottle of butter-vanilla flavoring
• 1 pinch of salt
• 1 dashes lemon juice

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 20 minutes

Core the apples, peel them, halve them and place them in water with a squeeze of lemon juice. Cream the butter until light and fluffy, then mix the sugar with the vanilla sugar and a pinch of salt. Add the butter and vanilla essence and the eggs. Gradually stir in the flour and milk until you have a batter that’s difficult to tear off a spoon. Line a round springform pan with baking paper, pour in the batter and smooth it out. Dry the apple halves and press them into the batter. Preheat the oven and bake the cake at 175°C (convection oven) for 45 minutes. Cover the cake halfway through. Allow the cake to cool, then carefully remove it from the pan, slide it onto a cake stand, arrange it on the plate and serve.