Title: Blitzkuchen Mit Apfeln (Apple Cake)
Categories: German Fruit Cake Dessert
Yield: 6 Servings
| 6 | | Apples; Medium, Tart |
| 3 | tb | Sugar |
| 3/4 | c | Sugar |
| 1/2 | | Lemon;Juiced And Peel Grated |
| 1 1/2 | c | Flour; Unbleached |
| 1 | tb | Rum |
| 1 | tb | Butter; To Grease Cake Pan |
| 3 | tb | Confectioners' Sugar |
| 2 | | Lemons; Medium, Juiced |
| 3 | tb | Butter |
| 2 | | Egg Yolks; Large, Divided * |
| 1 | ts | Baking Powder |
| 3/4 | c | Milk |
| 2 | | Egg Whites; Large |
| 1 | ts | Vegetable Oil |
* Do not put the egg yolks together as they will be used individually.
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Peel apples, cut in half and core. Cut decorative lengthwise slits in
apples, about 1/2-inch deep. Sprinkle with lemon juice and sugar. Set
aside. Cream butter and sugar together. One at a time, beat in egg yolks.
Gradually beat in lemon juice and grated peel. Sift baking powder and flour
together. Gradually add to batter. Blend in milk and rum. In a small bowl,
beat egg whites until stiff. Fold into batter. Generously grease a
springform pan. Pour in batter and top with apple halves. Brush apples
with oil. Bake in a preheated 350 degree F. oven for 35 to 40 minutes.
Remove from pan and sprinkle with confectioners' sugar.