Ingredients

• 1000 g apple
• 8 g brown sugar (1 tbsp)
• 8 g vanila sugar (1 tbsp)
• 20 ml lemon juice (juice from one lemon)
• 2 g cinnamon powder (⅔ tsp)
• 125 g caramel (bebogeen)
• 200 g butter (unsalted)
• 150 g brown sugar
• 8 g vanilla sugar (1 tbsp)
• 4 g lemon zest (from 1 lemon)
• 3 eggs ((m))
• 290 g flour (all-purpose flour)
• 3 g baking powder

Instructions

1. Melt the butter over low heat in a saucepan and let it cool.

2. Grate the lemon zest and set it aside. Squeeze the lemon and save the juice.

3. Peel the apples, remove the cores, slice them, and place in a deep bowl.

4. Mix the apple slices with the brown sugar, vanilla sugar, lemon juice, and cinnamon until combined.

5. Heat a frying pan over medium heat. Add the apple slices and caramel, cook for 5-7 minutes until the apples are soft and lightly caramelized. Let the mixture cool.

6. In a bowl, mix the cooled butter, brown sugar, vanilla sugar, and lemon zest until smooth. Add the eggs one at a time, mix well after each addition. Sift the flour and baking powder over the bowl and mix until smooth.

7. Grease a springform pan and line the bottom with parchment paper. Spread ¾ of the cake batter over the bottom of the pan. Put the remaining batter in a piping bag and pipe along the edges to create a raised edge. Smooth the batter with plastic wrap. Fill the cake with the cooled apple mixture.

8. Pipe the rest of the cake batter in long strips over the apple mixture, creating a crisscross pattern. Place the apple cake in a preheated oven at 175°C (350°F). Bake the cake for 40-50 minutes, but keep an eye on the baking time as ovens may vary. Let the cake cool completely before cutting to allow the filling to set.