A great cake recipe for any occasion:
Grate the zest from the lemon and squeeze out 5 tbsp juice. Peel, quarter and core 400 g apples, cut diagonally into narrow wedges, mix with 1 tbsp. juice of one lemon.
juice of one lemon. Cut out the core of the remaining apples.
Cut fruit into narrow slices and sprinkle with 1 tbsp juice of one lemon.
Beat vanilla sugar, eggs, sugar and 1 pinch of salt with the whisks of a mixer until very creamy. Stir lemon zest, 3 tbsp semolina, juice of one lemon, custard powder, baking powder and curd into the egg mixture. Gently stir in the butter. Fold in apple slices.
Spread the mixture into a tart pan (36 cm) or a cake springform pan (28 cm) lined with parchment paper and cover with apple slices. Bake in hot oven
at 180 degrees for 50-55 minutes (gas 2-3, convection oven 160 degrees, in a springform pan 60-65 minutes).
Warm the quince jelly, brush the hot cake with it and cool.
Notes: Baked in lasagna dish (greased with lard). Tastes excellent.
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