Calories
560 kcal
Protein
7.2 g
Fat
26 g
Carbohydrates
74.1 g
For the dough, beat the butter and sugar in a large bowl until smooth. Add one egg and yolk (the second white will come in handy later). Beat together for a little less than 1 minute - until smooth.
Then add flour and stir with a wooden spoon, when the dough is collected, continue kneading with your hands. Gently roll the dough into a ball, wrap in plastic and set aside for 45 minutes.
Place a layer of paper towels on a baking sheet. Peel the apples, remove the core and cut into slices about 5 mm thick. Put apples on towels in an even layer, cover with paper towels and put another layer of apples on top, which also cover. Leave the apples like this while preparing the dough.
Now mix the remaining sugar, cinnamon and flour in a bowl large enough to put the apples in.
Preheat oven to 338 F. Beat the egg white lightly with a whisk. Cut off a third of the dough and leave it wrapped in plastic, roll out the rest and put in a mold.
Dry the apples again with a paper towel, add them to a bowl, mix quickly with your hands and place on the dough.
Moisten the edge of the dough with water, put the remaining rolled dough on top and blind the edges. Cut off excess. Make 5 cuts in the cake for steam to escape. Grease the cake with protein, sprinkle with powdered sugar and bake in the oven for 40-45 minutes at 356 F. Then take out and leave for 10 minutes.
How to separate egg yolks from egg whites?
First wash the hands and eggs. Put the eggs in the fridge, so it will be easier to separate the yolks from the whites. Take 3 small bowls. Break the egg into the first bowl, trying not to break the yolk. Then drop it into your palm and take the other bowl. Make the whites drip through your fingers into the second bowl. Then add the separated yolks to the third bowl.
• If you want to beat the whites, use fresh and chilled eggs. Use ONLY a dry and clean bowl for mixing (without fat) which is made of steel or glass.
Bon Appetit!
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