Jenny ab

German Apple Cake – Soft, Moist & Delicious! Ingredients: 125g unsalted butter, softened 220g all-purpose flour 175g granulated sugar 1 tsp vanilla extract 1 lemon, zested and juiced 4 large eggs, separated ½ tsp baking powder 40g cornstarch 100ml milk 800g apples, cored and sliced into wedges 2 tsp powdered sugar, for dusting Pinch of salt Instructions: Preheat oven to 350°F (180°C), or 320°F (160°C) fan. Grease and flour a 9-inch springform pan. Beat softened butter with 115g sugar and a pinch of salt for 3–5 minutes until light and creamy. Add vanilla, lemon zest, and lemon juice. Mix well. Separate the eggs. Beat egg whites with the remaining 60g sugar until stiff peaks form. Mix egg yolks into the butter mixture until smooth. Combine flour, baking powder, and cornstarch. Gradually add to the butter mixture, then stir in the milk. Fold in a spoonful of whipped egg whites, then gently fold in the remaining whites until combined. Spread batter evenly into the prepared pan. Arrange apple wedges over the top, pressing them gently into the batter, cut side down. Bake for 45–50 minutes until golden brown and a toothpick inserted into the center comes out clean. Let cool in the pan briefly, then transfer to a wire rack. Dust with powdered sugar before serving. Enjoy this tender, buttery German apple cake with a cup of coffee or tea!