Light and Fluffy Sour Cream Apple Cake

Ingredients

• 3 apples (e.g., Braeburn)
• 4 eggs
• 1 tsp vanilla powder
• 120 g whole cane sugar
• 200 g softened butter
• 1 tsp lemon zest
• 250 g sour cream
• 200 g Spelt flour Type 1050
• 1 tsp Baking powder
• a pinch of salt

Instructions

1. 1.

   Peel, quarter, core, and roughly cube the apples. Separate the eggs. Beat the yolks, vanilla powder, and whole cane sugar with an electric hand mixer for about 5 minutes until frothy. Gradually fold in the butter, then add the lemon zest and 150 g of sour cream.

2. 2.

   Sift together the flour and baking powder. Whisk the egg whites with a pinch of salt until stiff peaks form. Fold the dry mixture into the yolk batter, then gently fold in the beaten egg whites. Spread the resulting dough in a greased springform pan if needed, and arrange the apples on top.

3. 3.

   Bake in a preheated oven at 180 °C (convection: 160 °C; gas: level 2–3) for 35–40 minutes, checking with a skewer. Let cool, carefully remove from the pan, and allow to cool completely on a wire rack. Serve with the remaining sour cream.