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BLITZKUCHEN MIT APFELN (APPLE CAKE)

Category:    German, Fruits, Cakes, Desserts
Yield:6 servings
 
      6 ea Apples; Medium, Tart            1 1/2 c  Flour; Unbleached
      2 ea Lemons; Medium, Juiced            3/4 c  Milk
      3 tb Sugar                               1 tb Rum
      3 tb Butter                              2 ea Egg Whites; Large
    3/4 c  Sugar                               1 tb Butter; To Grease Cake Pan
      2 ea Egg Yolks; Large, Divided *         1 ts Vegetable Oil
    1/2 ea Lemon;Juiced And Peel Grated        3 tb Confectioners' Sugar
      1 ts Baking Powder                  
 
  *  Do not put the egg yolks together as they will be used individually.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Peel apples, cut in half and core.  Cut decorative lengthwise slits in
  apples, about 1/2-inch deep.  Sprinkle with lemon juice and sugar.  Set
  aside.  Cream butter and sugar together.  One at a time, beat in egg yolks.
  Gradually beat in lemon juice and grated peel.  Sift baking powder and
  flour together.  Gradually add to batter.  Blend in milk and rum.  In a
  small bowl, beat egg whites until stiff.  Fold into batter.  Generously
  grease a springform pan.  Pour in batter and top with apple halves.  Brush
  apples with oil.  Bake in a preheated 350 degree F. oven for 35 to 40
  minutes.  Remove from pan and sprinkle with confectioners' sugar.
 

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