A soft cake thanks to the butter cream and the always-delicious apples.
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First, make the butter cream by whipping the soft butter and eggs in a stand mixer with the whisk attachment.
Then add the sugar and continue whisking until you obtain a light, fluffy mixture.
Add cinnamon to taste (about 1 tablespoon) and sift in the flour and baking powder.
Mix well to obtain a smooth, creamy mixture, thick but pourable.
Grease and line a 18/20 cm springform pan with baking paper and fill it with the batter.
Turn on the oven to bring it to 175 degrees
Meanwhile, cut the apples into slices that are not too thin and arrange them in a fan 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.
Any remaining apples or badly cut pieces 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) | 192.58 |
| Carbohydrates (g) | 34.95 |
| of which Sugars (g) | 9.19 |
| Fat (g) | 3.66 |
| of which Saturates (g) | 1.83 |
| Protein (g) | 5.38 |
| Fiber (g) | 2.55 |
| Sale (g) | 0.05 |
