Lemon juice: 1 tbsp. tablespoon
Butter softened: 125 g
Powdered Sugar: 180 g
liquid vanilla extract: 2 tablespoons. coffee
flour: 170 g
Flour for the mold
Baking powder: 0.5 sachet
crystallized sugar (for finishing): 1 tsp. tablespoon
salt 1 pinch
Break the eggs by separating the yolks from the whites. In a bowl, whip the butter with the sugar and vanilla extract until you get an ointment.
Preheat the oven to 180 ° C (item 6). Stir in the egg yolks one by one, then sift together the flour and yeast and stir in.
Bring the whites to firm snow with the pinch of salt, then gradually incorporate them: first a little to relax the dough, then the rest with a spatula.
Peel and seed the apples, cut into cubes and lemon them to prevent them from turning black. Stir in the dough. Butter and flour a baking tin, then pour in the dough. Bake for 45 minutes.
On leaving the oven, sprinkle with crystallized sugar and let cool a few minutes before unmolding.
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