A soft cake thanks to the butter cream and always delicious apples.
First, create the butter cream by whipping the soft butter and eggs in a stand mixer with a whisk.
Then add the sugar and continue to whip with the whisk until you get a light and fluffy mixture.
Add cinnamon to taste (about 1 tablespoon) and incorporate the sifted flour with baking powder.
Mix well to obtain a smooth and creamy mixture, thick but fluid.
Grease and line an 18/20 cm diameter springform pan with parchment paper and fill with the mixture.
Preheat the oven to 175 degrees.
Meanwhile, cut the apples into slices not too thin and arrange them in a radial pattern on the surface. You will need at least 6 apples.
Always do the toothpick test.
Sprinkle the surface with brown sugar and bake at 175 degrees for about 45 minutes.
The leftover or poorly cut apples can be diced and mixed with lemon and sugar for a fruit salad to serve with the cake and a scoop of ice cream.
Italia, Trentino Alto Adige
| Energy (kcal) | 232.5 |
| Carbohydrates (g) | 42.96 |
| of which Sugars (g) | 8.95 |
| Fat (g) | 4.66 |
| of which Saturates (g) | 2.39 |
| Protein (g) | 6.57 |
| Fiber (g) | 1.64 |
| Sale (g) | 0.09 |
