| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs, Dairy, Vegetables | German | German, Fruits, Cakes | 6 | Servings |
INGREDIENTS
| 6 | Apples; medium; tart | |
| 2 | Lemons; medium; juiced | |
| 3 | tb | Sugar |
| 3 | tb | Butter |
| 3/4 | c | Sugar |
| 2 | Egg yolks; large; divided * | |
| 1/2 | Lemon;juiced and peel grated | |
| 1 | ts | Baking powder |
| 1 1/2 | c | Flour; unbleached |
| 3/4 | c | Milk |
| 1 | tb | Rum |
| 2 | Egg whites; large | |
| 1 | tb | Butter; to grease cake pan |
| 1 | ts | Vegetable oil |
| 3 | tb | Confectioners' sugar |
INSTRUCTIONS
* Do not put the egg yolks together as they will be used individually. Peel apples, cut in half and core. Cut decorative lengthwise slits in apples, about 1/2-inch deep. Sprinkle with lemon juice and sugar. Set aside. Cream butter and sugar together. One at a time, beat in egg yolks. Gradually beat in lemon juice and grated peel. Sift baking powder and flour together. Gradually add to batter. Blend in milk and rum. In a small bowl, beat egg whites until stiff. Fold into batter. Generously grease a springform pan. Pour in batter and top with apple halves. Brush apples with oil. Bake in a preheated 350 degree F. oven for 35 to 40 minutes. Remove from pan and sprinkle with confectioners' sugar. Posted to MC-Recipe Digest V1 #773 by louiseh@juno.com on Sep 6, 1997
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