|For the dough:|
|1 1/2 Cup/n||sugar|
|2 TL||baking powder|
|4 Pck.||vanilla sugar|
|2 1/2 kg||Apples|
|n. B.||cinnamon for the sheet|
|For the Streusel:|
|1/2 Pck.||vanilla sugar|
|1/2 Pck.||baking powder|
|1/2||lemon(n), the juice (or 2 TSP lemon extract)|
|n. B.||Butter, melted, to the best|
|n. B.||sugar for Sprinkling|
about 45 Min.
/ Calories p. P.:
Sugar, eggs, and the egg whites to a creamy mass and mix. Add the sifted flour with baking powder with a spatula. The very end, when the flour is properly mixed with the sugar-eggs-mass, rapidly (also with the dough scraper), the Oil with this beat and the whole mass in a cinnamon out streutes baking sheet (normal size and sheet a little higher!) pour.
Peel the Apples, divide and remove the Core. The Apples in quarters or eighths cut and the rounding a little cut. Then the Apples with the rounding up so tight on the dough, from the dough, nothing more. The 4 Pck. Vanilla sugar and sprinkle it on.
To pitch for the Streusel: Butter, sugar, vanilla sugar and egg yolks in a mass with a dough hook. Then add the sifted flour and with the dough hook for so long, vigorously stir until there are really good sprinkles. Then sprinkle the cake.
Bake in a preheated oven at 180 °C for 45 Min convection/bottom heat. bake.
As soon as the “geschlupften” look of the dough peaks between the Apple pieces are Golden brown, the cake is ready (usually the back enough time of 45 Min.) and the cake can be taken out of the oven.
The melted Butter over the cake swipe and sprinkle with sugar.