Upside-down apple cake with whipped cream

Ingredients

For the apples

• 800 g grated apples or 1 kg fresh apples
• 50 g butter
• 2 tablespoons sugar
• 1 teaspoon ground cinnamon
• 50 g raisins

For the pan

• 30 g butter

For the cake

• 3 eggs
• 5 tablespoons sugar
• 1 teaspoon rum extract
• 2 tablespoons water
• 5 tablespoons flour
• 5 g baking powder
• 1 teaspoon cocoa powder

For the whipped cream

• 200 ml whipping cream
• 2 tablespoons powdered sugar
• 1 lemon (grated zest)

Preparation

1. If you’re using fresh apples, peel and core them, then grate them on the large holes of a box grater. If they’re frozen, let them thaw and drain off the liquid. 2. Put 50 g butter in a pan over the heat, then add the apples, 2 tablespoons sugar and the cinnamon. Cook for 10 minutes, until they soften slightly and the liquid reduces. 3. Stir the raisins into the apples and leave them to cool. Grease a 20 cm tart pan well with 30 g butter, add the apples and level them out. 4. Beat the eggs with 5 tablespoons sugar and the rum extract until light in color. Add the water, flour and baking powder, then mix until smooth. 5. Pour some of the batter over the apples. Stir the cocoa powder into the remaining batter and spread it on top. 6. Bake at 180°C for 20 minutes, until the cake layer is set and lightly browned. 7. Leave the cake in the pan for 10 minutes, turn it out onto a serving plate and leave it to cool for another 50 minutes. 8. Beat the whipping cream until stiff. Fold in the powdered sugar and lemon zest, then spread the whipped cream over the cake. If you like, decorate it as you wish and refrigerate for 60 minutes.