Apple Sponge Cake

Ingredients

• 150 g Spelt flour Type 1050
• 100 g butter
• 50 g whole cane sugar
• 1 egg
• 1 pinch salt
• 4 sour apples
• 2 tbsp lemon juice
• 50 ml Milk (3.5% fat)
• 200 ml whipping cream
• 3 egg yolks

Instructions

1. 1.

   Knead a shortcrust dough from flour, butter, whole cane sugar, egg and salt. Wrap and chill for 30 minutes.

2. 2.

   Roll the dough thin on a floured surface and line a springform pan, shaping a rim about 3 cm high.

3. 3.

   Wash, peel, halve, core and cut the apples into narrow slices. Drizzle with lemon juice. Arrange the apple slices on the pastry base and bake in a preheated oven at 200 °C (fan: 180 °C; gas: level 3) for about 20 minutes.

4. 4.

   Whisk together milk, cream and egg yolks. Briefly open the oven and pour the cream mixture over the apples. Close the oven again and bake the tart another ~20 minutes until golden brown. Let the cake cool slightly and dust with powdered sugar before serving warm or cold.