Ingredients:

Blat 1:

2 cups wheat flour

1 teaspoon baking powder

3 tablespoons powdered sugar

200 g butter

4 egg yolks

2:

4 egg whites

2/3 cup fine sugar

1 sachet vanilla sugar

vanilla essence

about 90-100 ml oil

Apple cream:

1,2 kg apples

juice squeezed from 1/2 lemon

1 teaspoon cinnamon

optional – sugar to taste

Sift the flour together with the powdered sugar and baking powder. Add the grated butter and mix. Add the egg yolks, and quickly knead a smooth dough. Put one-third of the mixture in the refrigerator.

The larger part of the mixture is put in a tray in which we put baking paper (21x28cm) and prick it gently with a fork.

Grate the peeled apples on the large grater. Put them in a large frying pan, sprinkle with lemon juice and heat for a few minutes over medium heat (until the juices evaporate completely). Add cinnamon and, if necessary, sugar to taste. Set aside to cool.

Beat the egg whites with a pinch of salt. Gradually add both sugars. Stir just until combined. Then pour in the oil in a thin stream, and mix again only until combined.

Place the apples on top of the yolk mixture, and level them. Then add the egg white mixture over the apples. On top, grate the remaining egg yolk batter.

Bake for about 30-40 minutes in a preheated oven at 180 degrees.