One of the few books I bought some time ago was the apple cake on the cover of "German-style simple baking". I finally had time to do it to solve it. It is recommended to use a slightly sweet and sour apple to make this cake. The sour taste of the apple just neutralizes the thick feeling of the cake, so that the taste is not too greasy. If you have an apple at home, you can try it out. The original recipe has added lemon dander. I forgot to add the ~20~ non-stick round mold that I used.
The butter softens at room temperature and the chilled eggs return to normal temperature;
Butter and fine sugar are sent to the fluffy white with an electric egg beater;
Eggs are added one by one. After each addition, the butter should be smoothed and then added to the next one. If there is a separation of oil and water, a small amount of flour or heat-insulating water can be added to heat it up and continue to be sent;
Low-gluten flour and baking powder are sieved and added to 3 in several portions.
Stir from the bottom with a spatula until there is no dry powder;
Add the milk in portions and mix well. Use a spatula to pick up the batter and drop it.
If the batter is naturally dripping, it means that the concentration is just right. If it sticks to the scraper and the batter is too dry, you can add milk to adjust it.
The batter is poured into the mold and the surface is smoothed;
Peel the apple, cut into 4 portions, remove the kernel, and cut the thin slices;
The sliced apple slices are evenly placed on the batter surface;
180 degrees, roast for 45-50 minutes. Insert the cake with a bamboo stick and set a batter-free paste to indicate that it has been cooked. No need to reverse the buckle after baking