BÁNH TÁO ÔNG A

Ingredients

1 lemon (clean-scrubbed)

4 Jonagold apples

3 medium eggs

180 g granulated sugar

100 g unsalted butter (+ extra for fat)

230 g self-raising baking flour (+ extra to pollinate)

11/2 tsp ground cinnamon

8 g vanilla sugar (pack à 10 bags, bag at 8 g)

200 ml whole milk

2 tbsp. caster sugar to pollinate (approx. 2 tbsp.)

Kitchen equipment

mixer

spring form (Ø 30 cm)

Prepare

Clean the lemon and grate the yellow zest of the lemon and squeeze out the fruit.

Peel the apples, cut into wedges, remove the core and cut the wedges lengthways into

slices. Mix with the lemon juice so that the apple does not discolor.

Preheat the oven to 180 ºC.

Break the eggs over a bowl and beat the sugar with a mixer until the sugar has dissolved

and you have an airy cream.

Meanwhile, melt the butter over a very low heat. The butter should not get hot. Pour the

butter into the egg mixture. Add the lemon zest, baking flour, cinnamon and vanilla

sugar and spoon. Mix in the milk. Add the apples with the lemon juice and mix through

the batter.

Grease the spring form with some butter and pollinate the inside with some baking flour.

Put in the batter.

Bake the cake in the middle of the oven for about 55 minutes. golden brown and cooked.

Allow to cool to room temperature for 1 hour. Sprinkle with icing sugar and cinnamon.

https://youtu.be/xs8ww9BkENE