Apple Cake with Buttercream

Ingredients

For the base:

6 eggs

4 tbsp flour

1 tbsp baking powder

5 tbsp sugar

Apple

Cinnamon

Cardamom

Vanillin

For the frosting:

500 ml 35% cream

Vanillin

Sugar

Separate the egg whites from the yolks. Beat the yolks with sugar until stiff peaks form. Add salt to the egg whites (for best results, the eggs should be at room temperature).

Add the sifted flour, baking powder, and spices to the yolks, mix with a mixer, add half the egg whites, and beat again on low speed. Add the remaining egg whites to the batter and gently fold from the bottom up to maintain the airiness of the batter.

Peel the apples, cut into cubes, and mix into the batter. Pour the batter into a greased pan and bake in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for 30-35 minutes.

Let cool. Divide into two layers.

Whip the cream in advance (about an hour before baking) with a mixer for about 10 minutes at varying speeds. Start at low speed for about 3 minutes, then gradually add 3 tablespoons of sugar and continue beating at high speed.

To ensure the cream whips perfectly, it should be as chilled as possible, as should the glass bowl and beaters (freeze the bowl and beaters for an hour beforehand).

Spread the bottom layer with cream, sprinkle with grated chocolate, place the second layer on top, and cover it with the remaining cream.

Enjoy!