Apple cake with whipped cream

Ingredients

For the apples and base

• 7-8 medium Jonathan apples
• 100 g butter
• 200 g granulated sugar
• 8 teaspoons jam or 40 g grated chocolate or 30 g candied orange peel

For the sponge

• 6 eggs
• 7 tablespoons fine granulated sugar
• 6 tablespoons water
• 7 tablespoons plain flour
• 1 packet vanilla sugar

For the syrup

• 2 tablespoons granulated sugar
• 100 ml water
• 15 g fruit from jam or 1 teaspoon rum vanilla or lemon extract

For the whipped cream and decoration

• 600 ml whipping cream 30% fat
• 6-7 tablespoons fine granulated sugar
• 1 packet vanilla sugar
• 20 g cake sprinkles
• 30 g candied fruit
• 30 g grated chocolate

For the candied apple

• 1 medium apple
• 4 tablespoons granulated sugar
• 300 ml water

Preparation

1. Preheat the oven to 180°C. Slice the butter into a 24 cm ovenproof saucepan and sprinkle 200 g granulated sugar over it in an even layer. 2. Peel the Jonathan apples and remove their stems, then take out the seeds and tough membranes. Arrange 7-8 apples in the saucepan, with one in the middle, and fill the hollows with jam, grated chocolate or candied orange peel. Bake for 20 minutes at 180°C, until they soften a little and the butter melts. Leave them to cool for 10 minutes. 3. Separate the eggs. Beat the yolks with 7 tablespoons fine granulated sugar until fluffy, then gradually add the 6 tablespoons of water and the flour, mixing after each addition so no lumps remain. 4. Beat the egg whites with one packet of vanilla sugar until stiff peaks form. Fold the meringue, one spoonful at a time, into the yolk mixture. Pour the batter over the apples and help it run between them. 5. Bake the cake for 35 minutes at 180°C, until it rises and is nicely browned. Leave it to cool for 5 minutes. Boil the water and sugar for the syrup for 2 minutes, then add the fruit from the jam or the extract you chose. Pour the syrup over the sponge and leave it for 5 minutes; loosen the edge with a knife, place a serving plate over the saucepan and turn the cake out in one decisive motion. 6. Leave the cake to cool completely, about 70 minutes. Meanwhile, simmer the thin apple slices in the syrup for decoration over low heat for 3-4 minutes, until translucent. Remove them and leave to cool. 7. Beat the cold cream with 6-7 tablespoons fine granulated sugar and one packet of vanilla sugar, stopping when the whipped cream holds its shape. Spread it over the cooled cake and decorate with the candied apple slices, sprinkles, candied fruit or grated chocolate.