How to make
Beat the eggs with the sugar and add the oil and dulce de leche to them, while beating at all times. The dulce de leche can be replaced by condensed milk, but the apple cake will not have a caramel hint to it, so in this case you can add another flavor such as vanilla, cinnamon or both.
Grind the peeled and cleaned apples in a blender with the lemon juice.
Add the ground almonds and apples to the egg mixture and the flour and baking powder in portions. Stir, until they are absorbed and at the end add half of the sliced almonds.
Divide the mixture into two trays, lined with lightly greased baking paper - approximately 10x6″ (25/15 cm). Sprinkle with brown sugar and the remaining sliced almonds.
Bake the two cake layers at 360°F (180 degrees) in a preheated oven for about 30 minutes or until they aquire a golden brown color. The method of checking with the wooden stick here may not be appropriate, since the cake becomes moist and juicier on the inside and will stick to the stick in any case.
Wait for the two parts of the apple and almond cake layers to cool, then separate them from the paper.
Put one in the baking pan and spread it with jam. My homemade apple and quince jam is thicker, so I dilute it with a little water, that way the cake is soaked even more and becomes even juicier.
Lay the other cake layer on top and glaze it with a thin layer of jam.
For decoration and a crunchy finish, fry the millet grains in a non greased pan, until they're lightly browned and start popping like popcorn.
Sprinkle the delicious cake with them and they will stick to the surface.
Enjoy this apple, millet and almond cake!
