A cake recipe for all foodies:
Cut the apples into cubes and soften in a little water. Set aside a mug (based on preparation with 1 kg apples) of the broth and cool. Let the potato starch melt in it.
Strain the apples through a sieve and mix with the remaining cooking juice. This should yield five cups (based on preparation with 1 kg of apples) of liquid (otherwise adjust the amounts of the remaining ingredients). Mix with the sugar, the juice of one lemon, add cinnamon and bring to a boil. Pour in the potato starch and bring to a boil again, stirring continuously.
Rinse a stone or porcelain mold with water, sprinkle with a little bit of sugar and pour in the syrup. Refrigerate.
Note: when baking an apple pie, boil the skins and casings of the apples and cook a kissel from them.