Blitzkuchen Mit Apfeln - German Apple Cake

Directions

Note: When separating the eggs, don’t put the egg yolks in one bowl as the yolks will be used one at a time.

Peel the apples, cut in half, and core.

Using a paring knife, cut decorative lengthwise slits in the apple halves, about ½-inch deep.

Sprinkle the apples with lemon juice and sugar and set aside.

Generously grease a springform pan—preheat oven to 350℉ (180℃).

Cream the butter and sugar together in a large bowl.

Beat in one egg yolk entirely until pale yellow, then beat in the second egg yolk in the same manner.

Gradually beat in lemon juice and grated lemon zest.

Into another bowl, whisk together the baking powder and flour.

Gradually add the dry ingredients into the wet ingredients to form a batter. Blend in the milk and rum.

In a small bowl, beat the egg whites until stiff peaks are achieved.

Using a spatula, fold the egg whites into the batter.

Transfer the batter into the well greased springform pan and top with the apple halves.

Brush apples with oil.

Bake in the preheated oven for 35 to 40 minutes.

Remove from the pan and sprinkle with confectioners’ sugar.