Inserted by Rosa Rizzo the

700 g apples cut into pieces
juice of 1 lemon q.b.
90 g butter
80 g sugar
1 tablespoon sweet yeast
3 whole eggs
1 glass of milk
zest of 1 grated lemon
2 tablespoons seed oil

Peel and slice the apples into small pieces, adding juice from a lemon to prevent them from becoming dark.

Whip the egg whites to snow and set aside.

Apart from whisking the yolks with the sugar, then the softened butter and whipping, pour a glass of milk and stir until the dough becomes smooth and homogeneous.

Add the cake mixture, yeast, grated lemon zest and snow-whipped egg whites.

Finally add the cut apples to the dough, stir and pour the cake mixture into a buttered and floured cake bowl.

Cover the cake on the surface with slices of apple

Bake in a preheated oven for about 30 minutes at 180°C.

Let cool and serve.



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