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Author Notes: A very raw recipe, with an old school taste, but that's the charm. The apples blend smoothly with the doughy base and taste better with every bite. Great for breakfast or a picnic snack, as opposed to a dessert. —Sasa and Jan
Makes 1 cake
- 8 plain white buns
- 250 dcl milk
- 200 g butter
- 200 g white sugar
- 8 eggs
- 150 g walnuts or almonds (optional)
- 1/2 lemon
- 1 kg fresh apples
- 50 g white sugar
- Cut up the buns into cubes and pour over the milk. Mix well and let stand for at least 10 minutes to soak up the milk.
- Peel, core and cut apples into medium-sized slices. Add the lemon juice for some extra flavor.
- Whisk egg whites until light and fluffy.
- In a large bowl mix butter and gradually add the egg yolks, sugar, mashed buns and egg whites at the end.
- Butter the tray and spread half of the mix onto the whole of the surface.
- Fill the tray with sliced apples and top with some more sugar, cinnamon and walnuts or almonds (optional). Preheat the oven to 180-200 C.
- Now spread the remaining half of the mix over the top.
- Place into the oven for 45 minutes or until the cake gets a nice golden touch. Serve refrigerated.
- This recipe was entered in the contest for Your Best Apple Cake
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