| 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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