How to make
First, prepare the apple puree by peeling and cleaning the apples and ginger. Cut into pieces, sprinkle with sugar, vanilla sugar, lemon juice, pour the water and leave the mixture to boil over medium heat, until the apples soften and caramelize. If necessary, you can add very little water during this time, so that they do not stick to the cookware or burn. When they are ready, blend into a smooth puree.
For the cake batter, beat the eggs with the sugar and a pinch of salt into a fluffy foam. Pour the oil and milk in a thin stream, while stirring at all times. Sift the flour along with the baking powder into the resulting mixture and mix with a wooden spoon or a suitable spatula.
Pour the cake batter into a round cake tin with a diameter of 80°F (28 cm), which has been greased and floured or covered with baking paper. Bake in a preheated oven at 360°F (180°C) for about 30 minutes or until it is fully baked. After switching the oven off, leave the cake inside with the door open for 5 minutes, then leave it to cool on a wire rack.
Cut the cake layer across the middle. Spread one part with the apple puree and cover it with the other.
Turn on the oven again to preheat to 390°F (200°C) . Beat the egg with the powdered sugar and add the soft butter piece by piece without stopping to beat.
Chop the walnuts and add them to the cream along with the vanilla sugar. Stir and spread it on the surface of the cake.
Place it in the oven for the crust to bake for about 8-10 minutes, then again wait for the baked cake to cool before cutting it. It's wonderful!
Enjoy!
