Title: Apple Cake
Categories: Dessert Cake German
Yield: 6 Servings
| 6 | | Apples, Medium, Tart |
| 2 | | Lemons, Medium, Juiced |
| 3 | tb | Sugar |
| 3 | tb | Butter |
| 3/4 | c | Sugar |
| 2 | | Egg Yolks, Large, Divided * |
| 1/2 | | Lemon Juiced, Peel Grated |
| 1 | ts | Baking Powder |
| 1 1/2 | c | Flour, Unbleached |
| 3/4 | c | Milk |
| 1 | tb | Rum |
| 2 | | Egg Whites, Large |
| 1 | tb | Butter, To Grease Cake Pan |
| 1 | ts | Vegetable Oil |
| 3 | tb | Confectioners' Sugar |
* Do not put the egg yolks together as they will be used individually.
~-------------------------------------------------------------------------
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 350øF oven for 35-40 minutes. Remove
from pan and sprinkle with confectioners' sugar.