300 g of 00 flour
210 g of sugar
200 g of soft butter
3 eggs +1 yolk
a teaspoon of vanilla extract (or the seeds of half a pod)
12 g of cake yeast
a pinch of salt
2/3 apples (depends on size and personal taste)
apricot jam
- In a large bowl, mix the dry ingredients (or use a stand mixer with the whisk attachment).
- Add the softened butter, the eggs (one at a time plus the yolk), the vanilla and whisk with an electric whisk.
- Line the 24/26 cm pan with baking paper or butter and flour it.
- Pour the mixture into the mold. Spread 3 or 4 spoonfuls of jam on the surface.
- Peel the apples and cut them into slices. Distribute the slices over the jam (if you want, you can also add some to the dough beforehand).
- Bake at 180° for about 50 minutes (do the toothpick test!).
- Remove from the oven and spread more jam on the surface while the cake is still warm.
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