Swedish Apple Cake

Ingredients

• 3 eggs
• 100 g whole grain sugar (+ 1 tbsp to bind)
• 70 g spelt whole wheat flour
• 0.5 packet Baking powder
• 1 kg sweet apples (e.g., Elstar)
• 1 lemon
• 1 vanilla pod
• 2 tbsp Cornstarch
• 100 ml coconut milk (90% coconut content)

Instructions

1. 1.

   Separate the eggs and beat the egg whites until stiff peaks form. Beat the yolks with whole grain sugar until fluffy. Mix flour and baking powder, then gradually fold into the egg-sugar mixture. Gently fold in the beaten egg whites last.

2. 2.

   Pour the batter into a (greased if necessary) pan and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 3‑4) for about 20 minutes.

3. 3.

   Meanwhile, wash and dry the apples. Peel and grate them roughly with a grater. Squeeze lemon juice over the apples.

4. 4.

   Split the vanilla pod lengthwise and scrape out the seeds with a knife. Mix cornstarch with 1 tbsp whole grain sugar. Add 200 ml water to a pot. Stir in the sugar-starch mixture and dissolve while stirring. Then add vanilla seeds and cinnamon, stir, bring to a boil, then simmer on medium heat for about 1–2 minutes. Remove from heat and let cool briefly.

5. 5.

   Fold the grated apples into the sauce and spread over the cooled cake base. Chill for about 2 hours.

6. 6.

   When the cake is fully cooled, whip coconut milk and spread it over the cake. Optionally dust the Swedish apple cake with a little cinnamon, cut into pieces, and serve.