Swedish Apple Cake

I made this cake three times.  The first time it was PERFECT (can't find the perfect photo though, sorry).  The second time it collapsed so much in the middle that I didn't feel I could serve it.  This is the third time.  It was servable (is that a word??) but not perfect.   I think it must have to do with the types of apples it is baked with.  The more moist, the more collapsible.  I added this cake as I like it.  It is not too sweet, not too floofy (is that a word??).  It has a basic sponge type bottom with healthy apples on top.  I will continue to make it and when I find the secret to perfection, I will share it with you.

Swedish Apple Cake

Ingredients

§ 4 apples

§ 12 tablespoons of sugar

§ 6 tablespoons of flour

§ 1 pinch of baking powder

§ 1 tablespoon butter

§ 6 eggs

§ juice from 1/2 lemon

Instructions

1.     Whip the egg whites. Beat them on high and let them whip until they become frothy.

2.     Add 6 tablespoons of sugar, a bit at a time and mix until the sugar has dissolved.

3.     Mix the egg yolks with a mixer on a high speed until it becomes creamy, then add the remaining sugar ( 6 tablespoons), a tablespoon at a time. Mix until the sugar has completely dissolved and the mixture becomes thicker.

4.     Combine yolk and whites and fold them in with a big wood spatula, make sure not to over-mix. Add those 6 tablespoons of flour, a bit at a time, mixing really slow.

5.     The baking powder needs to be combined with lemon juice, so add a few drops of lemon juice to it, then add it to the mixture.

6.     Clean and cut the apples into slices. Add them to a hot skillet, add a tablespoon of butter and 3 or 4 tablespoons of sugar, mixing from time to time. Let the apple cook until they soften a little and become golden brown.

7.     In a baking pan (with approximately 7 inches in diameter) place some waxed paper and add the apples. Then pour the baking mixture on top of them.

8.     Introduce the pan in the preheat oven at 350 F and let it bake for about 30 minutes. Test the cake by inserting a clean toothpick into the middle of the cake. If the toothpick comes out clean, the cake is done.

9.     Place a big plate over the pan and turn it upside down. Then remove the waxed paper, squeeze a little bit of lemon juice over the cake and sprinkle with coarse sugar.  I used icing sugar as I had no coarse sugar, but it kind of melted onto the apples.

10.  This Swedish Apple Cake can be served just as it is or with vanilla custard.