For the test:
Wheat flour – 250 g
Butter – 200 g
Baking powder – 1 teaspoon
Egg yolks – 4 pcs.
Apples – 1 kg
Sugar – 80 g
Lemon juice – 1 tbsp. a spoon
Zest of one lemon
Egg whites – 4 pcs.
Sugar – 170 g
Vanilla sugar-1 teaspoon
Place softened butter in a deep bowl.
Add egg yolks and beat with a whisk until smooth.
Then, sift the flour into a bowl and add the baking powder.
Knead the dough, and divide the finished dough into unequal parts (60/40 as a percentage).
We collect pieces of dough into two balls and wrap them in cling film.
We put the large ball in the refrigerator, and the small ball in the freezer.
We are preparing the stuffing. To do this, peel the apples and rub them on a coarse grater.
Add lemon juice and sugar, and mix.
Simmer over medium heat for 15 minutes and leave to cool the apples.
Next, add lemon zest to the stewed apples and mix. The filling is ready.
We take out a large piece of dough from the refrigerator and roll it into a thin cake.
We cover the baking dish (I have a detachable one, with a diameter of 24 cm) with parchment.
We shift the rolled layer into a mold, distribute it along the bottom, and form small sides.
Pour egg whites into a bowl, and add vanilla sugar and regular sugar.
Beat the protein mass until a dense, lush foam (I whipped for 8 minutes).
In a baking dish, spread the apple filling on a layer of dough and level it over the entire surface.
We grate half of the frozen dough (a smaller ball that was put in the freezer) and distribute it on top of the apple filling.
Then, pour the mass of whipped proteins into the mold, and gently level it.
We distribute the rest of the frozen, grated dough on the proteins.
Preheat the oven to 180°C and bake the cake for 45-50 minutes.
Release the cake from the mold after cooling.