To prepare a delicious apple and ladyfinger cake, we start with the preparation of the base. We take the 8 eggs and separate the egg whites from the yolks. In a large bowl, we beat the egg whites with a mixer until we obtain a firm and consistent foam. This step is essential to give the base a fluffy texture. In another bowl, we cream the yolks with 8 tablespoons of sugar until it becomes a creamy and light-colored mixture. We carefully combine the two mixtures by adding the beaten egg whites to the yolk mixture, gently folding with a spatula to keep the air in the foam.
After we have well integrated the two mixtures, we gradually add 8 tablespoons of flour and 1/2 packet of baking powder, mixing gently to avoid lumps. The mixture is now ready, and we set it aside. We continue with the apples: we peel them and cut them into small cubes, making sure they are of uniform size for even baking. We chop the nuts into quarters, leaving them slightly larger to add a crunchy texture to the cake.
We grease a baking tray with plenty of margarine and evenly arrange the apple cubes, then sprinkle them with sugar mixed with cinnamon. This will provide a special aroma. We add a few pieces of margarine on top of the apples and place the tray in the preheated oven. We bake until the apples become soft and fragrant. We take the tray out of the oven and sprinkle the nuts and raisins over the apples, then pour the ladyfinger mixture on top. We bake again, keeping the oven on high for about 5 minutes, then reduce the temperature to low and leave until the ladyfinger is completely baked, checking with a toothpick.
Once the ladyfinger is baked, we let the tray cool slightly, ensuring that the base is not stuck to the edges, then we invert the cake onto another platter, so that the apples are on top. We let it cool completely. While the cake cools, we take care of the vanilla cream. We mix the 2 packets of vanilla pudding with 8 tablespoons of sugar and 400 ml of milk, then we put the mixture on the heat, stirring constantly until it thickens.
After thickening, we add the 3 egg yolks and mix well. In another bowl, we beat the remaining egg whites with 3 tablespoons of sugar until we obtain a stiff foam and carefully fold them into the cooled pudding. Finally, we mix 250 g of margarine with 2-3 tablespoons of sugar for 3-4 minutes, then we add this mixture to the pudding cream. You will obtain a smooth and tasty cream.
We pour the obtained cream over the apples in the cake, leveling it well and letting the cake chill for a few hours. When it is completely cooled, we cut the cake and serve it with whipped cream, enjoying each slice full of delicious flavors. This cake will surely impress anyone who tastes it!
After we have well integrated the two mixtures, we gradually add 8 tablespoons of flour and 1/2 packet of baking powder, mixing gently to avoid lumps. The mixture is now ready, and we set it aside. We continue with the apples: we peel them and cut them into small cubes, making sure they are of uniform size for even baking. We chop the nuts into quarters, leaving them slightly larger to add a crunchy texture to the cake.
We grease a baking tray with plenty of margarine and evenly arrange the apple cubes, then sprinkle them with sugar mixed with cinnamon. This will provide a special aroma. We add a few pieces of margarine on top of the apples and place the tray in the preheated oven. We bake until the apples become soft and fragrant. We take the tray out of the oven and sprinkle the nuts and raisins over the apples, then pour the ladyfinger mixture on top. We bake again, keeping the oven on high for about 5 minutes, then reduce the temperature to low and leave until the ladyfinger is completely baked, checking with a toothpick.
Once the ladyfinger is baked, we let the tray cool slightly, ensuring that the base is not stuck to the edges, then we invert the cake onto another platter, so that the apples are on top. We let it cool completely. While the cake cools, we take care of the vanilla cream. We mix the 2 packets of vanilla pudding with 8 tablespoons of sugar and 400 ml of milk, then we put the mixture on the heat, stirring constantly until it thickens.
After thickening, we add the 3 egg yolks and mix well. In another bowl, we beat the remaining egg whites with 3 tablespoons of sugar until we obtain a stiff foam and carefully fold them into the cooled pudding. Finally, we mix 250 g of margarine with 2-3 tablespoons of sugar for 3-4 minutes, then we add this mixture to the pudding cream. You will obtain a smooth and tasty cream.
We pour the obtained cream over the apples in the cake, leveling it well and letting the cake chill for a few hours. When it is completely cooled, we cut the cake and serve it with whipped cream, enjoying each slice full of delicious flavors. This cake will surely impress anyone who tastes it!
Ingredients
2-2.5 kg apples, 50 g margarine, 150 g sugar mixed with 1 teaspoon cinnamon, 8 eggs, 8 tablespoons flour, 8 tablespoons sugar, 1/2 packet baking powder, 1 handful chopped walnuts, 50 g raisins. Needed for the cream: 2 packets vanilla pudding, 400 ml milk, 8 tablespoons sugar, 3 eggs, 250 g margarine cubes.