Sometimes one just needs a slice of cake. No sunday-afternoon-fancy-cake with lots of cream, that can only be enjoyed with a fork. No crumbly piece of marble cake, that seems to fall apart if you just look at it. No. During the week it should be a moist piece of cake that can be eaten while I enjoy my afternoon coffee or as a snack on the go when I walk through the door. Because sometimes one just needs something sweet before one is ready to face the world outside of your apartment, right?
And this is exactly the kind of cake this Appel-Rum-Cake embodies. Through the high egg content almost nothing crumbles away. And all the small apple pieces in the dough make sure it stays moist longer. A bit of rum and lemon complete the taste. As both, in my opinion, compliment the taste of sweet apples really well. And though the season for rhubarb is almost past: if you would add half apple and half rhubarb pieces to the dough, that would certainly taste great as well.
Recipe – Apple-Rum-Cake
Amount: 1 bundt cake; time: 15 minutes preparation, 1 hour 20 minutes baking time
- 6 eggs, separated
- 1 pinch of salt
- 110 g soft butter
- 70 g white sugar
- 1 pack vanilla sugar (equals 1 tsp vanilla extract)
- Skin and juice of 1 lemon
- 2 tbsp rum
- 1 pack (7 g) baking powder
- 200 g flour
- 4 small apples
Recipe – Apple-Rum-Cake
Preheat the oven to 355° F (180° C, upper and lower heat) and prepare a bundt cake form (grease and dust with flour).
Separate 6 eggs in 2 bowls and beat the egg whites with a pinch of salt until they form stiff peaks.
In the other bowl mix the 6 egg yolks wit 110 g soft butter, 70 g white sugar and 1 pack of vanilla sugar until creamy.
Then add to the egg yolks the skin and juice of 1 lemon as well as 2 tbsp of rum.
Now stir in 1 pack of baking powder (7 g) and 200 g flour.
Wash, peel and cut 4 small apples in small cubes (I quarter the apple, cut 3 stripes lengthwise and about 2 mm wide stripes in the width).
Fold the apple pieces evenly into the dough.
Then add the stiff egg whites. Fold one half into the dough making sure it is evenly mixed in. Then fold in the second half very carefully. Here it is ok if a few white spots are still visible.
Fill the dough in the baking form and bake at 355° F (180° C, upper and lower heat) for 1 hour and 20 minutes.
Take the cake out of the oven when dough does not stick anymore to an inserted wood skewer, flip it on a cooling tray with the open side down and let cool completely before lifting the form.
Keeps well covered for about 4 days outside of the fridge.