Apple Sponge Cake

A cake recipe for all foodies:

(*) Cake springform pan of 24 cm ø.

Grease well with butter and dust with flour. Refrigerate. Preheat the oven to 180 °C.

Peel the apples, cut into quarters, remove the core and cut the fruit into fine slices.

Beat the egg yolks with half of the sugar to a light, thick cream. Add the juice of one lemon.

Whip the egg whites with the salt until stiff. Later, while continuing to whisk, add the remaining sugar by the spoonful, continuing to whisk until a shiny, firm, fine-pored mixture is formed. Fold the snow into the egg cream alternately with the flour.

Pour half of the sponge mixture into the prepared mold. Spread the apple slices evenly on top. Form the rest of the sponge mixture on top and sprinkle with the flaked almonds.

Bake the sponge cake on the spot in the oven at 180 °C on the second rack from the bottom for forty minutes. Take out and cool.

Tip: The cake keeps fresh for two to three days when wrapped in aluminum foil.

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