Apple cake with caramel crown and whipped cream

Made by:


For 28 cm staple cake tins

3 pieces
medium apple
15 dkg
Brown sugar
5 dkg
melted Mizobutter
4 pieces
12 dkg
12 dkg
1 teaspoon
baking powder
grated lemon peel (optional)
to taste
ground cinnamon
to taste
Mizo vaj
to taste
to taste
whipped cream



Preheat the oven to 175 degrees C, grease with butter and flour the cake tin, then line the bottom with parchment paper.
Peel the apples, cut them in half, remove their core and cut them into approx. 1 cm thick slices. Sprinkle brown sugar on top, then arrange the apple slices in the tin in a circle and sprinkle them with cinnamon.
Beat the egg with 12 dkg of sugar until foamy. Mix flour with baking powder – you may add grated lemon peel to your taste – and gently fold it into the beaten egg. Add butter and pour the dough over the apple slices.
Bake ready in 35-40 minutes, then take it out of the oven, place a flat plate on top of the cake tin and gently turn it upside down, then remove the rim of the cake tin. Peel the baking paper off the cake and serve with whipped cream.
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